Paleo Sausage and Onion Calzone: an Italian Recipe Made Gluten-Free and Dairy-Free
Adapt Italian Sausage and Onion Calzone Recipe to be Paleo-Compliant. The classic Italian calzone is usually made with a dough of flour, water and yeast, and stuffed with various fillings rich in mozzarella cheese or other dairy. Definitely not ingredients suitable for a gluten-free and dairy-free diet. But what can you do if you want to enjoy a delicious calzone, but you follow a restricted diet for health reasons or personal choice? Today, I have the solution for you.
If you’re a big pizza and calzone fan but have been avoiding them since starting the Paleo diet, this recipe will change your mind. This Sausage and Onion Paleo Calzone will satisfy your craving without making you feel guilty, because it’s made completely from Paleo-approved ingredients.
No grains, no gluten, no dairy, and no processed junk – just delicious sausage and onion calzones made for the Paleo lifestyle. Give these a try and I promise you won’t feel like you’re missing out at all.
Adapting the Calzone Dough to Be Paleo-Friendly
You love Italian sausage calzones but going paleo means no more of those delicious, cheesy pockets of joy, right? Wrong! With a few simple ingredient swaps, you can keep enjoying the flavor of sausage and onions baked up in a crispy crust. In this easy recipe, I use almond flour and tapioca flour instead of wheat. I added in some sausage, onions, and veggies, fold it all up into portable packets, and bake until golden. You won’t believe these calzones are paleo and gluten-free. Keep reading for the step-by-step method to make your new favorite Italian-inspired paleo snack.
Replace Wheat Flour
To make this calzone paleo-friendly, you’ll need to swap out the wheat flour for almond flour and tapioca flour. These flours are gluten-free and paleo-approved.
Replace Dairy Ingredients
To keep this calzone dairy-free, I removed the cheese from the filling and used coconut oil or olive oil instead of butter. Coconut oil has a mild coconut flavor that pairs well with the Italian sausage and onions. Olive oil will also work great and provide a more neutral flavor.
What are the ingredients of paleo sausage and onion calzone
- Almond flour
- Tapioca flour or tapioca starch powder
- Garlic powder
- Sea salt
- Pure coconut milk or almond milk, unsweetened
- Onion
- Fresh spinach
- Mushrooms of any type
- Italian sausage without additives and preservatives
- Extra virgin olive oil
- Sugar-free tomato sauce
- Fresh basil
How to Make Paleo Sausage and Onion Calzones
Start by prepping the filling and letting it cool a bit before using it. In a skillet over medium heat, warm up a tablespoon of olive oil. Throw in the onions and cook until translucent. Then add the spinach, mushrooms and sausage. Cook it all up until the meat is done, breaking it up as it cooks. Once it’s ready, drain any liquid and set the filling aside to cool slightly.
Preheat the oven to 200°C and get out 8 sheets of parchment paper around 30x30cm each and a baking sheet. In a bowl, mix together the almond flour, tapioca flour, garlic powder and salt. Slowly stir in the coconut milk until you have a smooth dough.
Divide the dough into 4 equal balls. Take one portion and place it on a sheet of parchment. Top with another sheet and roll it out into a circle about 15cm wide and 1/2cm thick. Remove the top sheet and spoon about 1/4 of the filling in the middle. Fold one side over the other to form a half moon shape, sealing the edges with a fork. Transfer it to the baking sheet and repeat with the rest of the dough and filling.
Once all the calzones are on the sheet, brush them with a little olive oil and tomato sauce. Sprinkle with salt and fresh basil leaves. Bake for 15–20 minutes until golden brown. Take them out and top with more fresh basil. Enjoy these paleo calzones while they’re hot!
Additional Tips for the Perfect Paleo Calzone
- You may need to bake the calzones a few minutes longer than classic calzones, since almond flour takes longer to cook through. Check for browning and make sure the filling is bubbly.
- Brush the calzones with olive oil before baking, for a golden, crispy crust.
- Include your favorite paleo-friendly fillings like spinach, sun-dried tomatoes, mushrooms or roasted red peppers.
- Serve with a side of marinara sauce for dipping. Enjoy your delicious, gluten-free calzone!
How to Store the Italian Sausage and Onion Calzones
You can store the gluten-free Calzones in the refrigerator for 2 days, in a closed airtight container. Or you can freeze them, individually wrapped in foil, for up to 2 months. When ready to eat, defrost your calzone in the refrigerator or at room temperature, then heat it in a non-stick pan over low heat for 2–3 minutes on each side.
Paleo Sausage and Onion Calzone: an Italian Recipe Made Gluten-Free and Dairy-Free
Ingredients
- 180 g very fine almond flour
- 90 g tapioca flour or tapioca starch powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 240 ml coconut or almond milk
- 1 onion diced
- 30 g baby spinach
- 4 tablespoons mushrooms chopped
- 100 g sausage paste without additives and preservatives
- 1 tablespoon extra virgin olive oil
- 30 g sugar-free tomato sauce
- Fresh basil
Instructions
- In a skillet over medium heat, warm up a tablespoon of olive oil. Throw in the onions and cook until translucent.
- Add the spinach, mushrooms and sausage. Cook it all up until the meat is done, breaking it up as it cooks. Once it’s ready, drain any liquid and set the filling aside to cool slightly.
- Preheat the oven to 200°C and get out 8 sheets of parchment paper around 30x30cm each and a baking sheet.
- In a bowl, mix together the almond flour, tapioca flour, garlic powder and salt. Slowly stir in the coconut milk until you have a smooth dough.
- Divide the dough into 4 equal balls. Take one portion and place it on a sheet of parchment. Top with another sheet and roll it out into a circle about 15cm wide and 1/2cm thick.
- Remove the top sheet and spoon about 1/4 of the filling in the middle.
- Fold one side over the other to form a half moon shape, sealing the edges with a fork.
- Transfer it to the baking sheet and repeat with the rest of the dough and filling.
- Once all the calzones are on the baking sheet, brush them with a little olive oil and tomato sauce.
- Sprinkle with salt and fresh basil leaves.
- Bake for 15–20 minutes until golden brown. Take them out and top with more fresh basil.
- Enjoy these paleo calzones while they’re hot!
