best vegan Calzone gluten-free easy recipe
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Vegan Calzone

Best vegan Calzone recipe! These delicious pizza pockets are a great alternative to regular pizza or Stromboli. The Calzones are stuffed with mushrooms, peppers, and plant-based cheese. The recipe is not only vegan (dairy-free, egg-free), but also gluten-free, and easy to make!
Course Main Course
Cuisine Italian
Keyword calzone, cheesy, pizza pockets, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 40 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 458kcal
Author Michaela Vais

Ingredients

  • 1 batch gluten-free pizza dough or your favorite pizza dough
  • 10 oz (280 g) mushrooms
  • 2 bell peppers colors of choice, chopped
  • 1 medium-sized onion chopped
  • 3 cloves of garlic minced
  • 1 cup tomato sauce (e.g. marinara sauce) (*see recipe notes)
  • 7-8 oz (200 g) vegan cheese or one batch of vegan cheese sauce
  • 1 tsp onion powder
  • 1 tsp ground oregano
  • Sea salt and black pepper to taste
  • 1/2 tbsp olive oil

Instructions

  • First, prepare the gluten-free pizza dough, as described in this recipe or make your own favorite pizza dough (for example, with wheat flour, if not gluten-free).
  • Heat oil in a pan/skillet over medium heat and add the onion. Fry for about 3-4 minutes, then add garlic, mushrooms, and peppers. Fry for a further 6-10 minutes until the water from the veggies has evaporated.
  • Add onion powder, ground oregano, salt and pepper to taste and turn off the heat. Set aside until ready to use.
  • Preheat oven to 480° Fahrenheit (250° Celsius). Line a large baking sheet with parchment paper. Divide the pizza dough into 4 equally sized pieces.
  • Roll out one piece of dough on a floured surface into a 6-7" (15-18 cm) circle, about 1/4" (0.6 cm) thick.
  • Spoon a little bit of the tomato sauce on one half of the dough, add the mushroom/veggie mixture, and vegan cheese. Make sure to leave at least 1/2" (1.25 cm) of space around the edge of the dough.
  • Carefully fold the other half of the dough over, and pinch the edges of the pocket with your fingers to seal (check pictures in the blog post above). Please note that gluten-free doughs can be quite brittle and tend to burst easily. So make sure to handle it carefully.
  • Repeat this step with the remaining dough. Use a spatula to transfer the pizza pockets to the prepared baking sheet. Optional: Brush tops with a mixture of 1/2 tbsp soy sauce, 1/2 tbsp water, a few drops of oil, and a pinch of smoked paprika and turmeric.
  • Bake the calzones for about 14-18 minutes. Let cool for 5 minutes, then serve with the remaining pizza sauce on the side. Please don't burn your mouth as the filling is very hot. Enjoy!

Notes

  • You can use store-bought tomato sauce or make your own by simply mixing passata or tomato puree with salt, pepper, ground oregano, garlic powder, and onion powder to taste!
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Vegan Calzone
Amount Per Serving
Calories 458 Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Carbohydrates 70g23%
Fiber 7g28%
Sugar 11g12%
Protein 11.5g23%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 458kcal | Carbohydrates: 70g | Protein: 11.5g | Fat: 12.9g | Fiber: 7g | Sugar: 11g