Vegan Calzone Recipe with Himalayan Tartary Buckwheat Crust
This recipe is organic and gluten-free.
Equipment
- Dough mixer (optional).
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.
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).
- 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.
Notes
Nutrition
Calories: 460kcal
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