Pictures: Top: The calzone on a plate with some spinach (Popeye would be proud). A healthy lunch– and filling; Bottom: A picture of the inside of the calzone with toppings, before I folded it and baked it for the second time.

If it’s something I absolutely miss on a high-carb way of gourmandizing enough food to make even goats sit back in awe, it’s the calzone. So cheesy, so stuffed with delicious pizza goodness. O pizza, piled high and surrounded by crust, how beauteous you are. How scrumptious. The extra time on my treadmill is worth it.

Yesterday, as these things usually begin, I was in my kitchen and I thought, “What if…” What if I could make a calzone?

I did.

You might be skeptical, but if anyone is a skeptic, she is me (skeptical and hungry). No, you don’t have the “doughy” dough dough of the restaurant, high-carb calzone, but because of the extra flip of the dough and added toppings with baking time, I found that the crust becomes more doughy and chewy. Not much, mind you, but enough to make me think that some calzone place just lost their favorite customer.

It’s Thursday, and for a change I’m posting this recipe in the morning so that you can prepare for the weekend (or dinner). I am also hitting some deadlines today and will try to respond to comments when I can. Thanks so much for your support!

Enjoy the latest incarnation of the cauliflower/zucchini crust! I’m so happy with this one, I could schmutz.

Calzone Calzone!

*1 batch zucchini dough (1 large zucchini, shredded, one egg, one cup shredded mozzarella)
Pizza sauce
shredded cheese

Preheat oven to 450 degrees F.

In a bowl, mix zucchini, egg and cheese. Grease a cookie sheet and form three circles, making sure to press dough out evenly.

Bake for 10 minutes, or until the edges are brown.

Flip the crusts.

Turn oven temperature to 375 degrees.

On one half of each round, spread sauce and top with toppings, careful to stay at least an inch from the edges. Pile high with toppings (again, carefully staying away from edges).

Around the edge of the crust, sprinkle a small amount of mozzarella cheese. Fold crust over and press edges together firmly with your fingers by pressing down to the pan, leaving slight indentations. (cheese will melt and help hold crust together as well).

Bake for another 30 minutes, or until top is sufficiently golden-brown.

Let rest for 5 minutes. Serve with marinara for dipping, or your favorite sauce.

Serving size: Makes 3 calzones.

Per shell (calculate for toppings):

Calories: 131
Carbohydrates: 2
Fiber: 0
Protein: 38
Fat: 24

*I’m sure you could use cauliflower as well.

Notes: For the lactose intolerant among us, friends have reported that soy cheese has worked well in the pizza recipes.

If you want the top to stay ‘inflated’ use toppings which don’t tend to break down during baking (sausage, shunky vegetables, etc). I used mushrooms, fresh spinach and other items which produced a slightly flatter appearance, but still tremendous.

If you don’t need three calzones, use the rest of the dough to make small pizzas for individual servings.

Print Friendly, PDF & Email


  1. You are so very clever! I tried the cauliflower pizza crust this week and it fooled even my pickiest kid!

    I will be trying these calzones. Thanks for the recipe.

  2. I cannot wait to try this! I have zucchini so tomorrow’s lunch will be this! I made your cauliflower breadsticks! They were fanatastic!

    You are brilliant!
    Marla aka babydollsea

  3. I wasn’t sure if your cauliflower pizza would turn out well, but it went past anything I could have expected. It really is one of the top ten best low carb recipes.

    I’m inducting right now, but as soon as I up my calories somewhat, I’ll be making this first thing! Sausage, red peppers and olives for the win!

  4. Anonymous says

    I am making your cauliflower pizza for dinner tonight. I made enough cauliflower to make the calzones in the morning to put in the bentos. This stuff is so good!

    Thanks for being so creative!

  5. Yay! I was just wishing for calzones!
    can’t wait for the cheesecake – you are a culinary genius!
    Also, about the last post – thanks for sharing about your son.
    My sister is autistic, and my mom has been thru that kind of stuff, too.
    And my boyfriend’s son is obsessed with WWII, too! LOL

  6. I love you. I mean, I *really* love you, and it’s because of the zucchini crust, which I just blogged about.

  7. Cleo,

    I am so amazed at the heights to which you have elevated the lowly and much-maligned cauliflower! Calzones – who’d a thunk?

    I made the lasagna last night. My husband & I both loved it! No questionable ingredients, just wholesome, real food.

    I am going to experiment with making it in muffin tins. If it works out, I’ll let you know!


  8. cleochatra says

    Hi, Paula! thank you so much for your kind words! I am so happy to hear that your kids didn’t revolt! Mine didn’t either, although they are paranoid now that I put cauliflower in everything.

    Marla– I am so glad you liked the bread sticks! They’re a little extra effort, but well worth it.

    euge– Woohoo!!! You honor me with your positive feedback! I am walking on air (pillow insoles). Thank you so much! Go for that win!

    (Are you low-calorie dieting? You can have the pizza on induction. I wouldn’t deny you anything I didn’t have to!)

    anonymous– bento! Cute! I loveeee bento! I would love pictures!

    tara– I am so glad you’ve found some recipes you like! And LOL on knowing someone else obsessed with WWII. I don’t know what the draw is, but the cool thing is that my son is making a model of a famous Iwo Jima scene from painted Army men. This could be pretty cool.

    elle– I love you, too! I am relieved that the recipe reminded you of your grandfather because of his garden, and not because he tasted like produce.

    Chris– I’ll bet fit will be delicious in muffin tins– and nice, small portions, as well! What a great idea! Please let me know how it works!

  9. Cleo, I have a question – I left one on the lowcarbfriends board but just in case you get to this first…
    I want to make your zucchini crusts and store in fridge.
    1. What do you use to shred the zucchini? Do you shred and let sit to drain before squeezing out the water.
    2. Can you freeze the crusts as well?

    I have 3 large zucchini and wanted to use them now.

    Oh and one more question…
    Your taco pizza zucchini dough was 1 zucchine, 2 eggs and 2 cups mozzarella) but this dough only contains 1 egg and 1 cup mozzarella. Did you tweak it so that it could be flipped?

    Thanks so much! You are my hero!

    Marla (babydollsea)

  10. You are certainly going to make me try the cauliflower pizza now….between the calzone and the taco pizza…..I must give in, but how do I get over my fear of the nasty cauliflower….at least I believe it has to taste nasty…look @ it!!

  11. Anonymous says

    Wonderful inventor of the cauliflower crust- I would like to try the zuchinni crust too… but do you shred it after it has been cooked or shred the zuchinni raw?

    I really do love you.

  12. cleochatra says

    Marla– you are so sweet! Did I ever answer you at LCF?

    1. I shred with a regular, large cheese grater, skin and all. I only cut the ends and remove them. everything else is crusty goodness!

    2. I would say to freeze, sure! I’m just not sure that I’d freeze a crust with uncooked egg. For some reason, I think the proteins would do wonkly things. I would either freeze post-bake, or I’d freeze the zucchini post-shred.

    3. I don’t squeeze out the zucchini. Mine don’t use moisturizer… *thinks* ‘No wonder Marla’s is so supple…”

    kgold– Embrace the hate for cauliflower… and try it anyway. I am not a cauliflower fan and did all right. You know, though, don’t be afraid of trying zucchini instead! The flavor is most mild…

    Hi, Andrea! I love you, too! thank you! I shred the cauliflower raw. It is really easy, especially compared to cauliflower!

  13. Wilma Phillips says

    Your recipes look fantastic , can’t wait to try them . Thank you so much !

Leave a Reply to Tara Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.