Keto Keto Diet Keto Recipe Low Carb Recipe

I have made Keto Calzone (Low Carb!) it very yummy

Mouthwatering with ANY filling, this keto calzone recipe is impossible not to LOVEEE!

Healthy pizza might sound like an oxymoron to some, but not with this recipe friends! With my low carb recipes for dough and pizza sauce, it’s EVERY bit as tasty as the traditional kind!

What I Love About This Keto Calzone Recipe
Keto calzone recipe takes the traditional Italian folded pizza and revamps it to suit your low carb lifestyle!

Besides tasting heavenly, I love this recipe because:

It only takes 40 minutes
It’s high in protein
It’ll satisfy your pizza cravings
The filling is super customizable
It’s hearty and downright delicious!

Tools To Make
Here’s what you’ll need to make this AMAZING keto calzone recipe:

Large nonstick
Paper towel-lined plate
Parchment paper
Rolling pin
Brush
Baking sheet

Ingredients

1 Low Carb Pizza Crust
1/2 Low Carb Pizza Sauce or any pizza sauce with no sugar added
1/2 Lb Italian Sausage casing removed
1 Cup Mozzarella Cheese shredded
1/2 Red Onion sliced
US Customary – Metric
Instructions
Make the pizza dough per recipe, and divide the dough into 2 balls. Set aside while you make the filling.
In a large nonstick, cook the sausage until brown, breaking it up with a wooden spoon as you cook it.
Place the sausage on a paper towel-lined plate and toss onions into the nonstick. Add oil if there isn’t enough grease left in the pan.
Saute until onions are soft and translucent, about 10-12 minutes.
Preheat your oven to 425 F.
Roll 1 of the pizza dough balls between 2 sheets of parchment paper using a rolling pin, until the dough is about 7″ wide. You want the dough to be of thick (or else it will tear).
Remove the top sheet of parchment paper.
On 1/2 of the dough, spread a spoonful of pizza sauce.
Sprinkle with 1/2 the sausage, cooked onions, and shredded cheese. Don’t overfill your dough! Fewer toppings are better and will prevent the dough from tearing.
Grab the edge of the parchment and fold the calzone dough in half, then peel back the top layer of parchment.
Damped your hands, and crease the edges of the dough. I like to push the ingredients in toward the center to get more crust along the edge. With damp hands, you can also smooth out any tears that may have formed. I also used a spoon to trace the edge between the crust and the calzone.
Brush your calzone with olive oil, and pop it in the oven for 22-25 minutes, or until the top becomes golden brown.

Serve with extra pizza sauce, and enjoy!

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