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–+ servings

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course, Nut Free
Cuisine Italian
Servings 2
Calories 369

Equipment

Food Processor

Ingredients
  

  • 1 1/2 cups eggplant or zucchini or cauliflower, shredded
  • 1 large egg
  • 1 cup freshly grated Parmesan cheese or freshly shredded mozzarella
  • 1/2 cup Primal Kitchen Marinara Sauce

FILLINGS:

  • 1/2 cup mozzarella cheese freshly shredded (or cheese of choice like goat cheese)
  • Italian Sausage OPTIONAL
  • Pepperoni OPTIONAL
  • Sliced Black Olives OPTIONAL
  • mushrooms OPTIONAL

Instructions
 

  • If using eggplant: Peel the outside off and cut up eggplant into long lasagna noodle-shaped strips. Place on a sprayed cookie sheet, sprinkle with salt and bake for 15 minutes (to get some moisture out).
  • Preheat oven to 450 degrees F. In a food processor, blend eggplant/zucchini/cauliflower, egg, and cheese. Grease a cookie sheet and a large circle, making sure to press the dough out evenly (don't forget to grease the cookie sheet!). Bake for 10 minutes, or until the edges are brown. Flip the crust. Turn oven temperature to 375 degrees. On one half of the circle, top with toppings, careful to stay at least an inch from the edges. Around the edge of the crust, sprinkle a small amount of mozzarella cheese. Add optional toppings of your choice.
  • Fold crust over and press edges together firmly with your fingers by pressing down to the pan (the cheese will melt and hold the crust together). Bake for another 20 minutes, or until the top is sufficiently golden-brown. Serve with no sugar marinara for dipping. Makes 2 servings.

Notes

Cauliflower Calzone = 400 calories, 26g fat, 30g protein, 11.5 carbs, 3.9g fiber 

Nutrition

Calories: 369 | Fat: 26g | Protein: 30g | Carbohydrates: 11g | Fiber: 4.1g | P:E Ratio: 0.9