cauliflower calzones

cauliflower crust calzone                                                                                 
makes three medium size calzones

serving size 1 calzone



1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup mozzarella cheese, shredded
1 egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper

filling (you can change this up; this is a traditional calzone filling)
6 tablespoons tomato sauce
½ cup mozzarella cheese
pinch of salt


  • preheat oven to 450°f – place rack in the middle.
  • line a baking sheet with parchment paper and grease with olive oil.
  • in a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
  • transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
  • place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (you squeezed out more than a cup of liquid). this is very important. to end up with a crusty dough the moisture must be removed, otherwise you’ll have mushy dough
  • transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
  • mix well, using your hands, press the mixture onto the baking sheet and shape into three 5” circles
  • place in the oven and bake for 10 minutes, exactly
  • remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella.
  • using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).
  • use your fingers to push the edges of each calzone together and seal in the filling.
  • bake in the oven for an additional 12 minutes.
  • best when served hot


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