After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust. 
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window. 
That’s when it hit me: cauliflower crust calzone! Rad.

Cauliflower Crust Calzone
First of all, let me say this: it’s not complicated at all to make these calzones. It’s also really quick, which is a nice bonus.

Cauliflower Crust Discs

As with cauliflower crust pizza what really matters is to squeeze out all the moisture from the cauliflower rice. It’s mandatory and non-negotiable to get a perfect crust.

Top with mozzarella

Once you get the cauliflower dough ready you need to shape it into three round disc. 10 minutes in the oven. And then very quickly you add the filling.

Top with tomato sauce
With the help of a spatula fold the calzones. Another 10 minutes in the oven and that’s about it.

Gently fold with the help of a spatula
Feel free to fill the calzone with whatever you like. The classic filling is mozzarella and tomato (which is what I did), but play around.

Cauliflower Crust Calzone

Cauliflower Crust Calzone                                                                          

Makes three medium size calzones (feeds 3)


1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper


6 tablespoons thick tomato sauce
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt


Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally 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 (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
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 discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
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.
Serve hot!

Nutrition facts

One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

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