Low-Carb Calzone

Peace! This calzone was everything we needed it to be and more. Garlic-y, buttery, flaky, and completely un-sharable. My husband finished his before I did, and I was completely prepared to go to war if he asked for a bite of mine. That’s just the way I choose to live my life and I have no regrets about it.


You can stuff your calzone with whatever you like. We chose to fill ours with Cuban sandwich fixings, using Swiss cheese, salami, and pickles. You may opt for more traditional pizza toppings like pepperoni and marinara. The perfect thing about calzones is that they’re versatile and can be filled with pretty much any ingredients you enjoy. Here’s how I made the crust:


5 Tbsp. Almond Flour

1 Garlic Clove (Finely Chopped)

1 Egg

2 ½ Cups Mozzarella Cheese

2 Tsp. Kosher Sea Salt

1 Tbsp. Melted Butter


In a large glass bowl, I microwaved the cheese until completely melted. After allowing the cheese to cool for 2-3 minutes, I added the flour, garlic, and egg and stirred until evenly distributed. I seasoned the mixture with about 2 teaspoons of sea salt.  For each calzone, I took a handful of the cheese mixture (yes, it got messy) and flattened/stretched it into a circle as far as it would go. I then covered one half of the circle with my filling before folding the unfilled side over the top. I pressed a fork around the perimeter to seal in the filling. Finally, I baked at 400 degrees for about twenty minutes.


That’s it! I was able to enjoy a dish that I grew up loving, but was spared from all of the pesky carbs that make up traditional calzone crusts. I really hope you enjoy!