Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
- In a microwave-safe bowl, combine the shredded mozzarella cheese and softened cream cheese. Microwave in 30-second intervals, stirring between each, until the cheeses are fully melted and well combined. It should look smooth and slightly stretchy.2 cups shredded mozzarella cheese, 2 ounces cream cheese
- Add the egg, xanthan gum, garlic powder, and salt to the melted cheese mixture. Stir vigorously with a spoon or spatula until a cohesive dough forms. It might seem sticky at first, but keep mixing.1 large egg, 1 teaspoon xanthan gum, 1/2 teaspoon garlic powder, 1/4 teaspoon salt
- Once the dough has come together, lightly wet your hands and knead it directly in the bowl or on a lightly oiled surface for about a minute. This helps to further develop its texture and make it more pliable.
- Divide the dough into two equal portions. On a piece of parchment paper, gently flatten each portion into a rough circle, about 6-7 inches in diameter. You can use your hands or a rolling pin lightly greased with olive oil.
- In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, and minced garlic. Season generously with salt and freshly ground black pepper to taste. Stir to combine thoroughly.1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 clove garlic, Salt and freshly ground black pepper
- Spoon half of the ricotta mixture onto one half of each flattened dough circle, leaving a small border around the edge. Top the ricotta mixture with your chosen low-carb pizza toppings. Aim for an even distribution of your favorite ingredients.1 cup your favorite low-carb pizza toppings
- Carefully fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal them, ensuring no filling can escape during baking. You can crimp the edges with a fork for extra security and a decorative touch.
- Using a sharp knife, make a few small slits on the top of each calzone. This allows steam to escape during baking and prevents them from bursting.
- Carefully transfer the calzones (still on their parchment paper) to the prepared baking sheets. Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Allow the calzones to cool slightly before serving. They are best enjoyed warm, perhaps with a side of your favorite low-sugar marinara sauce for dipping.Marinara sauce
Notes
Reheat in oven at 350°F (175°C) for 10-15 minutes. For longer storage, freeze for up to 1-2 months.