Gluten-Free Cheese Calzone


  • For the Dough:
  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups + 3 tablespoons gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • For the Calzones:
  • 1 cup Shredded Mozzarella Cheese
  • 4 tablespoons Ricotta Cheese
  • 4-8 tablespoons pizza sauce or marinara sauce, I use Jersey Italian Gravy
  • Parmesan cheese, to taste
  • Salt, red pepper flakes, garlic powder and onion powder.

YIELD: 4 Calzones

Nutrition Information:

  • Per Calzone
  • Calories - 173cal
  • Total Fat - 7.2g
  • Carbohydrates - 20.7g
  • Dietary Fiber - 1g
  • Total Sugars - 3.4g
  • Protein - 7g


Place a pizza stone in the oven and preheat to 450°F.

Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.

In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.

Mix on low speed for 1 minute.

Using an oiled spatula, transfer the dough onto a piece of parchment paper and divide into 4 equal balls of dough.

Using oiled hands and/or oiled rolling pin, spread or roll each dough ball, one at a time, into a 6-8 inch circle.

In the center of the rolled out dough, place 1 tablespoon of sauce, 1/4 cup of mozzarella cheese, 1 tablespoon of ricotta cheese and one more tablespoon of sauce if you would like. Season to taste.

Lightly wet the outer edge of the dough circle using damp finger tips. Using the parchment paper, gently fold the dough in half, placing one half on top of the other, to make a half circle shape.

Crimp the edges to seal, like a pie crust. If you would like a deep brown crust, brush the top of the calzone with a beaten egg mixed with a splash of water.

Place the calzone, still on the parchment, in the oven, bake for 15-18 minutes.

This recipe for the dough was adapted from the original by the Gluten Free Palate.

Colleen Saltarelli
Colleen Saltarelli

There is apparently a big debate in the pizza world, does a calzone have sauce baked inside or not? Pre-Celiacs, I have ordered and received calzones both ways and honestly liked them all. I guess it just depends on what mood I am in. I have only ever had a gluten-free calzone from a pizza place one time, and it was glorious! It came with the sauce baked inside, so that is how I made my at home version. You can make it whatever way you would like, its your calzone, add pepperoni or veggies, leave sauce out, serve it on the side or serve it sauce-less. You do you.

For this recipe I have included directions for making my go-to pizza dough. However, I prefer to use Trader Joe's gluten-free pizza dough for calzones, it tends to hold up better and not break. But, I wanted to give you an option in case you do not have a TJs nearby. If you use this homemade dough recipe, you have to be super careful with it and not roll it out too thin or it will fall apart. If It does fall apart, throw everything in a pie or cake pan and still bake it, it will not look pretty but it will be edible, tasty even.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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