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calzone

 

Another client wanted to share her testimony:

Maria,

Just wanted to say thanks. I’ve learned so much from you in the past few weeks. I downloaded the book you recommended on supplements, Wow!!! I couldn’t put it down it was fascinating.

 I feel great, sleeping better, 6 hours most nights but I think that will improve when I get some GABA. I have tons of energy and haven’t flaked in front of the TV for weeks now after a hard day at work.

 Love your recipes, especially the protein breads. I still have 30 or so pounds to lose but I’m positive that this is achievable if I continue with this way of eating. 

I’ve stopped all pain medications as my arthritis is much improved and Ive reduced my HRT from 40mg day to 30mg. This weekend I will drop it further to 20mg for the next 4-6 weeks, I have had no effects from the reduced dosage so I’m happy with that!

You do a wonderful job and I just wanted to let you know that I really appreciate your help and advice, I will certainly recommend your service to friends.

Have a great week, Carole”

calzone

I remember visiting my grandma and going to Mystic Pizza when I was 16… Anyone remember that movie? Well, I had my first calzone there. If you are a fan of calzones, these are a must try!

CRUST:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)

5 TBS psyllium husk powder (no substitutes) 
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or marinara sauce)

FILLING:
1 cup mozzerella cheese
Favorite Pizza Toppings: olives, artichokes, sausage, mushrooms, peppers, onions…
(NOTE: don’t put pizza sauce inside as a filling or the bottom will get gummy.  Just use it for dipping.)

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water or salsa into the bowl. Mix until well combined.

Separate the dough into 2. Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Using a rolling pin, roll the dough out in a circle shape with even thickness throughout, about 1/4 inch thick. Place desired pizza fillings in the middle of each circle. Fold the circle in half and pinch the edges closed with your fingers. Place each calzone onto a cookie sheet about 3 inches apart from each other.  Bake for 45-55 minutes or until golden brown. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving of crust only)
Traditional Calzone = 240 calories, 6g fat, 2g protein, 65g carbs, trace fiber (65 effective carbs)
“Healthified” Almond flour Calzone = 177 calories, 12g fat, 7g protein, 10g carbs, 6.3g fiber (3.7 effective carbs)
“Healthified” Coconut flour Calzone = 99 calories, 3.9g fat, 5g protein, 10g carbs, 7g fiber (3 effective carbs)

Here is a video of the process.

 

calzone

60 Comments

  • Anonymous says:

    What brand of Marinara sauce do you use?

  • frankweir says:

    Thanks for the video….really helps us non bakers just learning to cook healthy things!

  • Anonymous says:

    what a great looking recipe. i am going to make these for our Sunday night dinner this week!

    would you mind telling me the title of the book on supplements that you recommended to Carole?

    thanks!

  • Anne says:

    The recipe says to use 2 eggs if using coconut flour. On the video, I thought I heard you were adding 4 eggs. Can you clarify? Can’t wait to try this recipe!

  • Kim says:

    Maria – do you think these would freeze well?

  • Smuddpie says:

    You are a quick cook. I do a lot, so I should be faster. Guess I need to work on that. Thanks for including the coconut flour options since it’s easier and cheaper for me to get. I tried your cauliflower based calzone crust recipe twice and couldn’t get it to come out at all, so I am excited to try this.

  • Anonymous says:

    Maria, Could you suggest a combination of the almond flour and the coconut flour? my husband responds very poorly to the coconut flour but i would like to gradually work him into the cocnut flour and see if he does better. thanks, Ruth

  • frankweir says:

    Maria and all…just tried this and could not get the bottom to cook. It stayed mushy even after over cooking. It was like the filling kept the bottom too wet so it couldnt cook. I used coconut flour, pepperoni, onions, mozz and cheddar colby cheeses. Any ideas? Im not an experienced cook.

  • frankweir says:

    I used a pasta marinara not a pizza sauce. Could that have caused the problem?

    • That could have had too much moisture, yes. A pizza sauce is usually thicker and less moisture. You can add some grated parmesan to the pasta sauce to reduce the moisture. 🙂

    • Anonymous says:

      could one strain the marinara sauce thorugh a coffee filter to thicken the sauce??

    • Sorry, I was actually mistaken. Don’t put any sauce inside the calzone. Only use it for dipping. For this recipe, if you put sauce inside the bottom will gum up. 🙂

  • Anonymous says:

    Hi Maria, I hope you can help me. I live in Canada and am unable to order your books through your site or through the amazon canada site. I have even tried to download them so I can read them on line and it still says I am not able to do so. Have you come across this with any other canadian readers? What is the solution? Thanks for your help. krista

  • RivkaL says:

    Um, wow!! mostly to your transformation, but also in regards to the recipe!

  • Wow… This was delicious! Mine came out very dark compared to those in the picture. I wondered if the brand of psyllium husks might account for that???

  • Beth says:

    I made these tonight for dinner and they were very good! I made four smaller calzones with your recipe so each person could choose their “insides”. They cooked up perfectly.

  • Anonymous says:

    Krista, I use the US Amazon site (I live in Hong Kong) and have ordered “Savory” for my iPad. I ordered the “Secrets” book from The Book Depository in the UK. It has free worldwide delivery.

  • Miss Niss says:

    do you have any advice…in regards to low carb…for those who can’t handle dairy?? alot of your recipes include dairy….

  • Anonymous says:

    These turned out great, my husband really enjoyed them! For those living in the Calgary area, the ground almonds, coconut flour and psyllium husk sold at Bulk Barn work surprisingly well. There are other Bulk Barns in Canada, they probably carry the same things; I also spotted organic cold pressed coconut oil at a Calgary Costco for a good price. I am not sure how dark other psyllium husks turn things, but I would say my products are turning out fairly similar to Maria’s. I grind the husks to a fine powder and next time I’ll shake it through a fine sieve as well. I did the almond version of the calzones, and they had a lovely, soft and breadlike texture. I did shake the almond flour through a fairly fine sieve and there were a very few flakes that didn’t make it through.
    Heather from Canada

  • Paula H. says:

    Maria thank you so much for sharing the photos. You look absolutely amazing! Would you be willing to share you workout regimen?

  • Anonymous says:

    Maria, video mentions soy protein? Is there protein powder in the recipe at all?

  • Jennifer says:

    Love your videos, Maria. You are such a natural in front of the camera too. I agree with the person who said that you cook quickly. I think you have to with all that you do. Wow, you are so active, you make me look incredibly inactive! Just stating a fact. LOL

  • Anonymous says:

    Maria, love your stuff, but how do you figure this makes 6 servings? Looks like 2 to me!

  • Anonymous says:

    Do you think I would be able to fry these and make empanadas with them?

  • Laura says:

    Hi Maria! Thank you for the recipe, I’ve made these once before with almond flour and they turned out beautifully! This time I tried making them with coconut flour and marinara, and they fell apart when I tried to fold them over. I tried again with boiling water and the same result. I went back to almond flour and I had a similar experience but it wasn’t as bad but they certainly didn’t look as great as the previous batch that I made. Any ideas what would make the dough this different? I used all of the same brands of products as last time.

    • Hmm, it could be the psyllium. Are you using a new bag from last time? I have found that even with the same brand I get some little inconsistencies from bag to bag. I just try to adjust based on the batter (too wet-more psyllium or too dry-less). 🙂

  • […] calzone recipe itself is courtesy of the amazing Maria Emmerich, who is responsible for so many of the delicious […]

  • Amy says:

    I made this into pizza tonight, I rolled the dough onto a pizza pan, cooked it for 45 minutes, removed it from the oven, added sauce and toppings and popped it back in the oven for the final 5-10 minutes….delicious, quick, and nutritious. My two boys (also Packer fans) gobbled it up! Thank you for your healthy, keto-friendly, and fun recipes. Your recipes match my standards for healthful eating and your site has injected a whole new cadre of recipes to put in the mix. THANK YOU!
    I’ve sent nutrition clients of mine to your site. I’ve never found a food website before that I felt comfortable sending clients to, usually good recipes are mixed in with not-so-good ones, but I tell my clients to go nuts on your site and to check out your books as well.

    Happy Holidays,
    Amy

  • […] If you want to try this with a calzone type breading instead of the low carb tortillas I have a recipe you can try!  Shelby Dunning told me about this delicious recipe that could work great from Maria Mind and Body. […]

  • Heather says:

    I was wondering where the video link is? I could not find it. Also, do you bake these on a greased cookie sheet or parchment lined? Thanks!

  • Faith says:

    Hi Maria. Thank you so much for leading me down the calzone path. A lack of peppers and marinara/pizza sauces in my ‘ok’ foods (I’m both gluten AND nightshade intolerant) left me missing anything that resembled pizza … and I mean MISSING, in my heart and my soul. When i came across this recipe I realized I can enjoy the better aspects without the health issues. Happy happy girl!!

    One thing I’d like to mention though. I found a coconut flour flat bread recipe a while back, which has no eggs at all. I’ve have been messing with it … over and over and over … and have come to a point where i like it (It was good from square one, but expensive — I found more water made more breads lol). My latest batches are made like this: 1/5 cups coconut flour, 3 tbsp psyllium (I used finely ground), mix those together, then fully incorporate either 1.4 cup oil of your choice, or melted butter. fully incorporating all dry ingredients. Pour 3 cups of boiling water over, mix, then allow to cool till manageable. Divide into 5 or 6 balls and roll them out into flat rounds. Cook each flat bread on a nonstick or lightly oiled pan, allowing each sign to brown lightly before flipping.

    I had tried egg-based coconut flour bread recipes previously, and found they worked … but then I realized I wasn’t getting the rise I had hoped for … so why waste the eggs lol.

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