Fathead Pizza Calzone

About

Fathead dough is a great and versatile addition to any low carb diet. Perfect for pizzas, this recipe utilises a fathead dough to create a heartily filled and delicious pizza calzone.

The calzone is stuffed with ricotta, spinach, prosciutto and sundried tomatoes, however feel free to experiment with your own fillings, adjusting your macros accordingly. You could also omit the tomatoes from this recipe if you wish to reduce the carb count further.

The recipe will create 2 large calzones to be divided between 4 people. Perfect served alongside a mixed green salad.

Ingredients

4 tablespoon ricotta cheese
4 pieces sundried tomatoes in oil by pastene
3 cup, cut pieces spinach
2 ounce prosciutto
1 ¾ cup, grated mozzarella cheese
1 ¼ cup finely ground almond meal flour by bob's red mill
1 tablespoon butter
1 tablespoon cream cheese spread
1 medium egg whole
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Add the grated mozzarella to a heat proof bowl with the butter over a double boiler until the mozzarella has melted.
Transfer the melted cheese and butter mixture to a food processor along with 1 cup of the ground almonds and the cream cheese. Blend well until thoroughly combined.
Ensuring the mixture is cool, add the egg to the food processor. Blend well until you have a thick paste.
Add the remaining ground almonds to the food processor and blend until a sticky dough forms.
Scoop the dough into a clean bowl and allow to rest for 10 minutes before rolling and covering in saran wrap. Transfer to the freezer for 15 minutes to firm.
Whilst the dough is chilling, wilt the spinach in a colander under boiling water. Allow to cool and drain off any excess water before roughly chopping and adding to a mixing bowl. Roughly chop the prosciutto and tomatoes and add to the bowl with the spinach and season generously. Toss to combine and set aside.
Remove the dough from the freezer and lightly dust a sheet of baking paper with some ground almonds to prevent sticking. Layer the dough with a sheet of saran wrap and roll into a rough square shape. Using a breakfast bowl as a guide, score a circular shape in the dough. Remove the remaining dough and repeat so that you have two circles.
Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
Spoon 2 tablespoons of ricotta into the center of each dough circle, spreading into an even layer leaving a ½ inch border around the edges.
Divide the filling mixture evenly between the two circles, filling the center.
Using the outer edge of the baking paper, roll the calzone towards you so that it folds in half on itself.
Pinch the edges together, smoothing the dough with your finger to seal the filling inside. Brush both calzones with olive oil and make 3 small incisions on the top of the dough.
Transfer to the lined oven tray and bake for 18-22 minutes or until golden brown all over and the filling is completely cooked through.