Keto Goat Cheese, Arugula, Pepperoni Calzone for Two
Enjoy this meal for two with your friend or partner sharing the Keto diet with you. If there’s nobody to share with (or maybe you just don’t want to), you simply have two lunches instead of one! Pair this hot and fresh calzone with a crisp salad or bowl of Keto soup. There are many low-carb vegetable sides on Carb Manager for you to choose from that pair well with this Keto calzone. You can make the Fathead Dough as needed, just make sure to give extra time for the dough to chill. You can also make multiple batches of the Carb Manager Low Carb Fathead Dough recipe and use any portions as needed. To make a calzone for two, you will need about 4.5 oz of prepared Fathead Dough, or simply follow the recipe below.
How to Make It
Step 1
At least 4 hours before you want to bake your calzone, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and pour only half of it into the almond flour. Save the remaining half in your refrigerator for later. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
Step 2
Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and need the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 4 hours before continuing.
Step 3
After chilling the dough, preheat your oven to 375 degrees. Roll the Fathead Dough out between two sheets of parchment paper into a thin, ⅛-inch thick circle. On just half the circle, spread the marinara sauce into a thin layer. On top of marinara, sprinkle the oregano and arrange slices of pepperoni and chunky pieces of goat cheese.
Step 4
Add fresh arugula on top and use the parchment paper to lift the bare end of the Fathead Dough and wrap it over the ingredients to make a closed half-circle. If the dough has become too warm and sticky to fold, place the open calzone in your refrigerator to cool for 10-15 minutes and try again. Use fork prongs to press the calzone closed around the edges and brush the leftover egg from Step 1 onto the calzone.
Step 5
Bake for 10 minutes. Then, reduce the oven temperature to 350 degrees and bake for an additional 10 minutes. Bake longer for a darker, crispier crust. Slice the finished calzone in half to make 2 servings (each serving being ½ a calzone).
Ingredients
- Almond Flour
½ cup
- Baking Powder
½ teaspoon
- Raw Egg
1 large
- Mozzarella Cheese
½ cup, shredded
- Cream Cheese
1 ounce
- Marinara Or Spaghetti Sauce Commercially Prepared
1 tablespoon
- Oregano, Dried
¼ teaspoon
- Pepperoni, Pork And Beef
8 slice – each 0.1 ounce
- Goat Cheese
2 ounce
- Arugula
¾ ounce