INGREDIENTS FOR THE KETO PIZZA DOUGH:
1 cup almond flour
3 tablespoons coconut flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon kosher salt depending on whether sweet or savory
2 teaspoons apple cider vinegar
1 egg lightly beaten
5 teaspoons water as needed
FILLINGS: Whatever you like! I did a ton of pepperoni and about 1 cup of mozz.
FOR THE KETO DOUGH:
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still sturdy.
Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. The dough should be smooth and not significantly cracked (a couple here and there are fine). In which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 minutes at room temperature (and up to 5 days in the fridge).
FOR THE CALZONE
Preheat oven to 400°F/200°C.
Line a baking tray with a baking mat or parchment paper.
Toss together your filling choices in a bowl. Set aside.
Roll out dough between two sheets of parchment paper with a rolling pin. You can play with thickness here, but we like to roll it out nice and thin (roughly 12 inches in diameter). Pile the toppings on top of the dough, fold the dough in half, press the edges together and fold to seal. Brush with egg wash for a deeper golden sheen (optional) and sprinkle some thyme (optional). Place calzone in prepared tray, brush with egg wash (optional, for a golden sheen). Bake for 20-25 minutes, until golden all over. Serve right away
Holy F this is one of my favorite things I’ve made with almond and coconut flour. I also added 1 clove of crushed garlic along with Italian seasoning and parm on top of the egg wash before baking.