Paleo Sausage and Onion Calzone: an Italian Recipe Made Gluten-Free and Dairy-Free
In this easy recipe, I use almond flour and tapioca flour instead of wheat. I added in some sausage, onions, and veggies, fold it all up into portable packets, and bake until golden. You won't believe these calzones are paleo and gluten-free.
Ingredients
- 180 g very fine almond flour
- 90 g tapioca flour or tapioca starch powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 240 ml coconut or almond milk
- 1 onion diced
- 30 g baby spinach
- 4 tablespoons mushrooms chopped
- 100 g sausage paste without additives and preservatives
- 1 tablespoon extra virgin olive oil
- 30 g sugar-free tomato sauce
- Fresh basil
Instructions
- In a skillet over medium heat, warm up a tablespoon of olive oil. Throw in the onions and cook until translucent.
- Add the spinach, mushrooms and sausage. Cook it all up until the meat is done, breaking it up as it cooks. Once it’s ready, drain any liquid and set the filling aside to cool slightly.
- Preheat the oven to 200°C and get out 8 sheets of parchment paper around 30x30cm each and a baking sheet.
- In a bowl, mix together the almond flour, tapioca flour, garlic powder and salt. Slowly stir in the coconut milk until you have a smooth dough.
- Divide the dough into 4 equal balls. Take one portion and place it on a sheet of parchment. Top with another sheet and roll it out into a circle about 15cm wide and 1/2cm thick.
- Remove the top sheet and spoon about 1/4 of the filling in the middle.
- Fold one side over the other to form a half moon shape, sealing the edges with a fork.
- Transfer it to the baking sheet and repeat with the rest of the dough and filling.
- Once all the calzones are on the baking sheet, brush them with a little olive oil and tomato sauce.
- Sprinkle with salt and fresh basil leaves.
- Bake for 15–20 minutes until golden brown. Take them out and top with more fresh basil.
- Enjoy these paleo calzones while they’re hot!