Gluten Free SuperGreen Calzones


I don’t even know where to begin I am so excited.  I have posted many times about my search for gluten-free pizza crust that was more then just “it’s not bad, it’s ok”.  I was just hoping for taste, I didn’t even dare to dream about ease of preparation! I mean gluten-free dough is always difficult to work with right?

Oh no….no no no no no.  I appears I have found it.  The Pizza Crust Holy Grail!

I must pause and catch my breath.

So this has been the week of all things Organic Girl SuperGreens.  I had completed two recipes but still had plenty more to play with.  I was also craving pizza.
I also had a good amount of the ricotta mixture left over from the SuperGreen Eggplant Parmesan, as well as some lovely roasted peppers and mini meatballs I made with (no-antibiotic, no hormone) ground pork and chicken. The answer was very obvious (to me anyway).  Calzones! Meatball calzones with Organic Girl SuperGreens. Sounds great, except for one problem.  The pizza crust mix I usually use doesn’t work making calzones.  I tried twice before with disastrous results both times. What to do?

Well in my pantry I had a bag of Cup 4 Cup Pizza Dough Mix. It had been there since I splurged at Williams-Sonoma a few months ago.  I was cautious about it.  At almost $15 a bag I had been gun-shy experimenting with it, and as I hadn’t really read the instructions I was sure I would need a stand-up mixer.  Turns out I didn’t.  Also turns out I had been missing out ALL THIS TIME!  It couldn’t have been more of a dream to work with and it tasted like real pizza crust! Oh wow!  Where have you been the past 5 years?!?!?!?

So lets get this experiment started shall we? Please note this is less of a “recipe” and more of a “how I did it”.  You can use your own favorite ingredients, it’s the SuperGreens and this particular pizza crust mix by Cup 4 Cup that made it a success.

Gluten Free SuperGreen Calzones


What I Used:

Organic Girl SuperGreens
Cup 4 Cup Pizza Crust Mix 
Ricotta Mix – leftover from SuperGreen Eggplant Parmesan
Mini Meatballs – leftovers made with ground pork and ground chicken
Roasted Mini Peppers
Mozzarella and Provolone
Grated Parmasen

First off was the ricotta mixture.

I needed to add to it. So I took a bunch (2 handfuls)  of the SuperGreens and chopped it up.

IMG_6358 IMG_6359

Then I took the already made up ricotta mix, added the greens, added some chopped up mozzarella and grated parmesan and then mixed until well combined.




Now that the filling was done, it was time for the crust…..


I’m not going to lie, I went into it with my expectations low.  The instructions seemed deceptively simple, few ingredients, no rising time etc.  I followed the preparation instructions and the first thing that hit me was…….”this looks…AND feels …..Like. Real. Dough.  Seriously.




It was INCREDIBLE!  I could knead it like real dough, folding, punching and even a little stretching!  Anyone who has worked with gluten-free dough before knows what an anomaly this is! At the end I split it into 2 according to the directions to make 2 pizzas.  That would make 2 calzones.


Here was the ultimate test.  I have NEVER been able to roll out ANY gluten-free dough unless it was between two pieces of wax paper, or parchment or cling film.  The package claimed it wouldn’t need that so I grabbed my Silpat and rolling stick and set to it.


Wait. WHAT?  No sticky gooey awful mess? It rolls like real dough?  I am entering into full-blown crush mode…..could it be?  Is this it? The pizza crust holy grail?


If this tastes even HALF as easy as it was to work with…it could be it!  I am still not letting myself get my hopes up…so I start to fill it.


First the SuperGreen ricotta cheese mix.


Next up the mini – meatballs.


A few roasted multi-color baby sweet peppers.  (instructions here)


At the last minute I added sliced Provolone on top of the peppers (not shown)  Then it’s time to fold it over and crimp the sides shut.



I then brushed them with EVOO and put on the pre-heated pizza stone that had been in my 500° oven (that’s the hottest we can get it).  Now I am not sure how long it was in the oven, 20 – 30 minutes?  The monkey’s were demanding attention, so I baked them until they looked like this:



OK.  Looks good.  I warmed some leftover marinara cut them into a few pieces and put them in front of littledude, ladybug and mama sis.

First a hush settled over the table.  Then the quiet lasted as the monkey’s were to busy chewing and eating to yell, scream or cause a fuss.  Mama sis took a bite and immediately said “this is the one.  this is the pizza crust.”


Crispy on the outside, just enough chewy on the inside. My crush has entered the full blown stage of love.  In fact I’m pretty sure that it crossed over into infatuation mode immediately.

I could have rolled it a bit thinner (and will next time) but all in all it was a huge success! Gluten Free Pizza Crust that actually tastes like pizza crust!!!! The Holy Grail!  If I hadn’t given up wine for lent (really to lose weight but I decided to kill two birds with one stone and all that) I would have poured myself a HUGE glass and toasted to finding my PIZZA CRUST HOLY GRAIL!!!!!  I am not even bothering with the rating system on this one.

Cup 4 Cup Pizza Crust Mix gets a double FIST BUMP!

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