AIP Italian Calzone (AIP, Paleo, Gluten-Free, Dairy-Free, Nightshade-Free)

I have to give a big thank you to Alaena Haber of Grazed and Enthused for this wonderful recipe.

This is such a great recipe and flexible, that it’s become a favorite in our house. My husband loves his pizza (glutenous) and I most usually have something else, until I found this gem and just love it. But sometimes a change is good and he likes this one too!

 

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AIP Italian Calzone (AIP, Paleo, Gluten-Free, Dairy-Free, Nightshade-Free)

Great substitute for nightshade/glutenous pizza!

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 person
Author Alaena Haber of Grazed and Enthused

Ingredients

  • 1 cup cooked mashed, and cooled white sweet potato
  • cup  arrowroot starch
  • ¼ tsp sea salt
  • ½ cup diced fully cooked AIP-compliant sausage ham, or pancetta
  • ¼ cup sliced green or black olives
  • 1 garlic clove minced
  • ½ tsp dried Italian herb seasoning
  • Small handful baby spinach
  • 1 tsp olive oil

Instructions

  1. Preheat the oven to 375 degrees F and arrange an oven rack in the middle of the oven. Line a baking sheet with parchment paper. Have an extra sheet of parchment paper handy.
  2. In a food processor, combine the sweet potato, arrowroot starch and sea salt until fully combined.
  3. Spoon the dough onto the prepared baking sheet. Place the extra sheet of parchment on top of the dough and use it to assist you in shaping the dough into an 8-inch diameter circle.
  4. On one half of the circle, distribute the sausage, olives, garlic, seasoning, and spinach evenly. Use the bottom piece of parchment paper to assist you in folding the other half of the dough on top of the filling to form the calzone. It will look like a half-circle.
  5. Brush the olive oil all over the calzone. Use a fork and the help of your fingers to gently seal the dough.
  6. Bake the calzone for 28 to 30 minutes until the edges are lightly golden brown. Turn the broiler on high and broil for 2 to 4 minutes until the top of the calzone is a golden brown and crispy in spots.
  7. Let cool for 5 minutes before slicing in half.

Recipe Notes

I found that if you put oil on the parchment paper before patting down the potato crust, it won't stick and you can easily flip the half to create the crescent shape. And you don't have to spread oil on the crust because it's already done!

Author: Louise Gagne

I'm a retired senior who has found out that my diet was causing a number of health issues. Since becoming aware of this, I have decided to create this blog to help others in similar circumstances,

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