Vegan Calzone Recipe with Himalayan Tartary Buckwheat Crust

I’ve made this vegan calzone recipe so much across the years it’s memorized. Like samosas and pakoras, calzones are the bomb. 😋

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Calzones are a delicious Italian food that originated in Naples in the 1700s. They became widely popular with health food nuts in the 60s and on.

They also became one of my favorites years back when we started eating them regularly at a convention. After that I did what I always do when I love a food—I learned the recipe and started making them from scratch.

Nowadays, though, I’m a huge fan of a rich and delicious Himalayan Tartary Buckwheat (HTB) crust. It packs more vitamins, minerals, protein, fiber, and antioxidants overall. It also rocks a rare molecular powerhouse called 2-HOBA that rejuvenates cells.

This recipe is organic, vegan, and gluten-free.

Vegan Calzone Recipe with Himalayan Tartary Buckwheat Crust

One of the best things about calzones beyond tasty they are, is the filling. Like vegan wraps, you can stuff them with whatever you want: plant-based proteins, veggies, pesto, Italian ingredients, on and on.

You can also double or triple the dough recipe and freeze it for other meals.

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowl.
• Saucepan.
• Baking pan.
• Parchment paper.
• Flatware/cutlery.
• Oven mitts.
• Measuring cups.
• Measuring spoons
• Dough mixer (optional).
• Cutting board.
• Crockery.
• Rolling Pin
• Kitchen towel.

Ingredients

• 3 1/4 cups organic flour.
• 1/4 cup HTB powder.
• 1 1/3 cups filtered water (lukewarm).
• 2 tbsp olive oil.
• 2 cups marinara sauce
• 1 cup plant protein.
• 1 ¼ tsp pink salt.
• 1/2 tsp peppercorns (ground).
• 1/2 tsp grains of paradise.
• 1 tbsp Italian herbs.
• 1 tsp nutritional yeast.
• 2 ½ tsp active dry yeast. (or one package).
• 1/4 tsp stevia.
• Your choice of fillings such as plant proteins, vegan cheese, veggies and greens, legumes, tofu, herbs, etc.

Vegan Calzones Recipe

Instructions

• Mix all the dough ingredients except the olive oil by hand or with a mixer in a large bowl and let stand for 10 minutes.
• Knead and mix well for another 10 minutes on a floured board.
• Move the dough into a large bowl lightly coated with organic olive oil, flipping it to coat all sides.
• Cover with a clean kitchen towel and set aside in a warm place to rise — about 1 ½-2 hours until doubled.
• Return the dough to the floured board and knead again, adding flour to absorb the stickiness.
• I personally repeat the first step a second time and let it rise again, but you can also jump forward to the next steps if you’re in a hurry (or use premade dough).

Baking Instructions

• Preheat oven to 375.
• Grease and lightly dust a large pan (about 24”) with organic cornmeal.
• Punch the dough down and let it rise again, covered, for about 20-30 minutes.
• Flatten the dough on a lightly floured board and roll/knead until smooth.
• Form into balls and flatten each one like mini pizzas. Bake for 5-8 minutes and cool. Layer your favorite fillings on each calzone and fold over, crimping the edges with a fork.
• Lightly baste with olive oil and seasonings.
• Bake for 10-20 minutes or until the crust is golden.
• Cool on a rack then serve.

You can also use a premade dough mix if you’re too busy to make one from scratch.

You may also be interested in . . .

Loaded Green Salad Recipe

Buckwheat Pizza Crust Recipe 

Sourdough Pizza Dough Recipe

Vegan Homemade Pizza Recipe

Himalayan Tartary Sourdough Bread

15 HTB Recipes

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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.