Recipe of the Month: Gluten-Free Calzone


For two calzone doughs:
3 c. gluten-free all-purpose flour
1 tsp. salt

1 tsp. instant dry yeast
¼ c. brown sugar
1 tbsp. olive oil
1 egg
1 c. warm water (about 90°F)
Toppings (per calzone):
2 tbsp. marinara sauce
¼ c. mozzarella cheese, grated
3 tomato slices
Fresh baby spinach
Fresh basil leaves
Olive oil


To make the dough, blend flour, salt, yeast and brown sugar in a mixing bowl. Add oil, egg and warm water to bowl and mix with dough hook on Speed 2 for five minutes, scraping bowl as necessary. Divide dough into two dough balls. On a floured or oiled surface roll each dough ball into a 12” circle. Transfer to an oiled sheet pan.
In the bottom center of each rolled-out dough skin, layer marinara sauce, cheese, tomato slices, spinach and fresh basil, leaving 1” around the rim for sealing. Fold the top half of the dough over and press to seal the edges. Brush the calzone with olive oil. Cut three slits in the top of the calzone and sprinkle with extra mozzarella cheese. Bake at 350°F for 15 to 18 minutes until edges are golden-brown. Cool for three to five minutes before enjoying.

Gluten-Free Goodness

Gone are the days of hard, dense gluten-free pizza—customers with celiac disease or gluten sensitivity can now enjoy flavorful, high-quality pies at restaurants around the country. Smart pizzeria operators offer a dedicated gluten-free menu for these guests or highlight gluten-free items on the main menu. They also tend to charge a little more—up to $2 per item—for gluten-free fare. Looking for ways to appeal to this small but lucrative demographic? Check out these gluten-free menu selections from pizzerias around the United States:

New York’s Pala Pizza ( caters to the gluten-free crowd with an extensive menu that includes the Broccolina, made with pork sausage, sautéed broccoli, braised fennel, shaved potatoes and mozzarella.

A cauliflower crust forms the base of the Provencal Flatbread at Snap Kitchen (, a takeaway-only restaurant with locations in Houston, Austin and Dallas, Texas. The flatbread is made with zucchini baba ghanoush, fresh herbs, tomatoes and Parmesan cheese.

Customers at Martino’s Pizzeria (, with locations in Lafayette, Erie and Louisville, Colorado, can order gluten-free versions of all signature pizzas, plus gluten-free toasted cheesy bread topped with garlic, olive oil and melted cheeses.