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Homemade Sourdough Calzones (GF/V)

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These Homemade Sourdough Calzones (GF/V) are worth the effort! They’re actually pretty easy to make. You can use the Quick Vegan Calzone Filling or stuff them with whatever makes your stomach happy!

Homemade Sourdough Calzones (GF/V)

I feel like many of us crave a doughy baked treat once in a while. Right? Especially when stuffed with a tasty sauce and yummy plant-based fillings we love!

The Quick Vegan Calzone Filling is perfect for gluten-free sourdough calzones. You can definitely jazz them up even more with ingredients like pickled jalapenos, olives, vegan cheese or whatever else can elevate the flavours even more.

Ingredients to make GF Sourdough Calzones.

Ingredients For This Recipe

The list of ingredients to make the calzone dough is relatively short. The key to successfully create the best dough is to choose the right combo of GF flours and starches that work within your dietary restrictions.

  • whole psyllium husk 
  • olive oil (optional)
  • GF flour mix (see suggestions below) 
  • GF starch (see suggestions below) 
  • coconut palm sugar or maple sugar
  • sea salt 
  • GF sourdough starter (brown rice or sorghum flour)
  • water

Examples of Gluten-Free Custom Flour Combinations:

1/2 cup millet or sorghum flour (65g)
1/2 cup brown rice or light buckwheat flour (65g)
1/4 cup GF oat, seed (sunflower, pumpkin), tiger nut or nut flour (if not allergic) (24g)
(For a total of approx. 154g)

TIP 1: It’s ok if you’re over or under by a couple of grams. Ultimately, mixing at least 2 to 3 different GF flours will create the best results. And, remember that you’re also adding some starches to this mixture.

TIP 2: If using a brown rice starter, try switching the brown rice flour in the flour mix to something else.

1st Batch I Tried:
1/2 cup millet flour (65g)
1/2 cup brown rice flour (65g)
1/4 cup sunflower seed flour (24g)

2nd Batch I Tried:
1/2 cup light buckwheat flour (65g)
1/2 cup millet flour (65g)
1/4 cup almond meal/flour (24g)

Examples of Gluten-Free Starch Combinations:

1/4 cup tapioca or arrowroot starch (24g) with 1/4 cup potato starch (40g)
Or substitute all the starch with 1/2 cup cassava flour (64g)
(For a total of approx. 64g)

I did not test this recipe with a store-bought GF flour mix.
If you try it, replace the flour and starch in this recipe. If your flour mix contains xanthan gum, you can reduce the psyllium husk/flaxseed meal or leave it out as it could make your dough way too sticky.

Baking Tools

To make the the gluten-free calzones you will need a few key tools. A large mixing bowl, smaller bowl or 2-cup measuring cup, measuring cups/spoons, kitchen scale, sifter, whisk or fork, mixing spoon, unbleached parchment paper, baking sheet and an oven.

How to Make the Calzones

To make the gluten-free sourdough calzones, you will need some active GF starter.

To a small bowl (or 2-cup measuring cup), mix the whole psyllium husk with warm water, olive oil and whisk it right away, so it doesn’t get all clumpy.

Sift all your dry ingredients into a large mixing bowl and give everything a quick mix.

Now the fun part, add the recently fed and active GF starter, mix a little, and then add the gel mixture. With your hands, mix and knead into the bowl until all the ingredients come together in a nice dough ball.

Cover the bowl and let the dough rise for 1 to 2 hours. Two hours is better if your kitchen is cold.

Divide the dough into 4 or 6 parts and gently knead, shape, flatten the dough to 6-in circles. Try not to overwork the dough. Place each dough piece onto a parchment-lined baking sheet.

Add your filling to each, fold over to a half-moon shape and pinch/fold the edge to enclose the filling. Cover the baking sheet with your 4 to 6 calzones with plastic wrap and a tea towel and let rise/rest while your oven is preheating at 425° F for a good 45 to 60 minutes.

Once ready to bake, you can brush each calzone with a little olive oil and score/cut a few steam vents. Bake for 25 to 30 minutes or until the edges are golden! 

Cool for a few minutes, and enjoy!

What To Expect

Once baked to perfection, you will be able to enjoy a beautiful homemade dough pocket filled with whatever excites your taste buds.

My number one tip for this recipe is probably not to overwork the dough and make sure that your dough is not too thick when flattening it out before you fill it.

Also, remember that with this dough, you can also make pizza crust(s).

Cooked whole vegetable mixture that is gluten-free and vegan.
Quick Vegan Calzone Filling (GF)

Previous Recipe

Looking for some calzone stuffing ideas? Check out the Quick Vegan Calzone Filling recipe previously posted on the blog. But remember that when you do try the recipe, you can customize it with the ingredients you have on hand.

More GF Sourdough Recipes

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Gluten-free vegan sourdough calzones cooling on a wire rack.

Homemade Sourdough Calzones (GF/V)

  • Author: Chantal | Fresh is Real
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: +/- 3 hours (includes rising time)
  • Yield: 46 calzones 1x
  • Category: Bread, Sourdough
  • Method: Oven-Baked
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
  • Diet: Gluten Free

Description

A simpler gluten-free vegan sourdough recipe to make deliciously baked calzones or pizza crust(s)! Try this Quick Vegan Calzone Filling (GF) or customize them as you wish!


Ingredients

Scale

Gel Mixture

  • 3/4 cup warm water (200g)*
  • 11/2 tablespoons whole psyllium husk (12g)**
  • 1 tablespoon olive oil (optional)***

Dry Ingredients

  • 11/4 cups GF flour mix (154g)****
  • 1/2 GF starch (64g)***** 
  • 1 tablespoon coconut palm sugar (12g)******
  • 1 teaspoon sea salt (6g)

Gluten-Free Sourdough Starter (Wild Yeast)


Instructions

Watch the Homemade Sourdough Calzones video to help you make the recipe.
Read the notes below before you start.


Step 1

Gather all your ingredients before you start. In a medium bowl or 2-cup measuring cup, combine the warm water, whole psyllium husk and olive oil. Whisk everything right away to prevent the gel mixture from getting clumpy. Set aside until Step 4.


Step 2

Place a sieve overtop a large mixing bowl. Combine and sift the dry ingredients (GF flours, starches, sugar, sea salt). Remove the sieve and give the dry ingredients a quick mix.


Step 3

To the large bowl, add the active gluten-free sourdough starter and mix a little.


Step 4

Add the gel mixture from Step 1 to the same large bowl and mix it in with your hands. Mix and knead until the dough comes together in a nice ball. If your dough seems a tad too dry, add one tablespoon (up to two) of extra water. Don’t add too much, or else the dough will be difficult to manipulate and shape into calzones.


Step 5

Cover the large bowl and let the dough rise for 1 to 2 hours. If your kitchen is cold, 2 hours is best. You might not see much of a change in size after a couple of hours but should feel a difference when pressing down on the dough with a finger. It should indent, be lighter and spring back some. 


Step 6 

Line a baking sheet with unbleached parchment paper, set aside. Transfer your dough to a large brown rice flour-dusted working surface. Divide the dough into 4 equal pieces (6 for smaller calzones). Gently knead, flatten and shape the dough to 6-in circles. You can use parchment paper to help you flatten each dough piece. It is best not to overwork the dough. Place each dough circle onto your parchment-lined baking sheet.


Step 7

Add your filling of choice, or try this Quick Vegan Calzone Filling (GF). Place a generous spoonful in the center of each circle but don’t overfill. If you enjoy more sauce, you can add a bit more now and even sprinkle some grated plant-based cheese. I love adding pickled jalapenos and olives to mine. Fold the dough over to form a half-moon. Pinch/fold the edges, so the filling doesn’t burst out when baking. You can crimp the edges to make it look pretty. Or use a chopstick (or any stick) to indent the edge. Cover the calzones with a layer of plastic wrap and a tea towel while you preheat your oven to 425°F, ideally for 45 minutes to 1 hour.


Step 8 

Once your oven is nice and hot and you’re ready to bake, brush each top with a bit of olive oil (optional) and score/cut a few lines to help release steam when baking. 


Step 9

Bake for 25-30 minutes or until nice and golden! Cool for a few minutes before eating! Enjoy!


Notes

Once your dough is ready (after the rise), you could refrigerate the dough until ready to shape, fill and bake. I did not try it yet. You can also freeze the unbaked calzones. Watch the video for freezing tips.
*It is possible that you might need 1 to 2 extra tablespoons of water. Sub water for plant milk or try half water and half plant milk. Homemade hemp milk is wonderful! To make homemade hemp milk, blend 1-1/4 cups water with 1/3 cup hemp hearts/seeds. Strain with a fine sieve or mesh bag to remove larger bits.
**Sub whole psyllium husk with 3 tablespoons flaxseed meal (15g).
***Oil-free option, replace oil with water or plant milk.
****GF Flour Mix Example: 1/2 cup millet or sorghum, 1/2 cup brown rice or light buckwheat, 1/4 cup GF oat, seed (sunflower, pumpkin, tiger nut) or nut flour (if not allergic). If using a brown rice starter try switching the brown rice flour in the flour mix to something else.
1st Batch I Tried:
1/2 cup millet flour (65g)
1/2 cup brown rice flour (65g)
1/4 cup sunflower seed flour (24g)
2nd Batch I Tried:
1/2 cup light buckwheat flour (65g) 
1/2 cup millet flour (65g) 
1/4 cup almond meal/flour (24g)
I did not test this recipe with a store-bought GF flour mix. If you try it, replace the flour and starch in this recipe. If your flour mix contains xanthan gum, you can reduce the psyllium husk/flaxseed meal or leave it out as it could make your dough way too stick
*****GF Starch Example: 1/4 cup tapioca or arrowroot (24g) with 1/4 cup potato starch (40g). Or sub all the starch with 1/2 cup cassava flour (64g).
****** Sub coconut palm sugar with cane sugar or maple sugar.
******* You can use active brown rice or sorghum flour sourdough starter.

Keywords: Calzones, Sourdough, Calzone Filling, Sourdough Calzones, GF Sourdough

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ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.