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!
- 3/4 cup warm water (200g)*
- 1–1/2 tablespoons whole psyllium husk (12g)**
- 1 tablespoon olive oil (optional)***
- 1–1/4 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)
- 3/4 cup active GF starter (200g)*******
Watch the Homemade Sourdough Calzones video to help you make the recipe.
Read the notes below before you start.
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.
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.
To the large bowl, add the active gluten-free sourdough starter and mix a little.
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.
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.
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.
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.
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.
Bake for 25-30 minutes or until nice and golden! Cool for a few minutes before eating! Enjoy!
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