October 18, 2019

  • 1 Original Italian Cali’flour Crust
  • ¼ c marinara sauce
  • ½ c ricotta
  • 2-3 fresh leaves of basil, snipped into ribbons
  • ¼ c fresh spinach, chopped, cooked, and liquid drained
  • ¼ c roasted bell peppers, chopped
  • ¼ c artichoke hearts, chopped 
  • ¼ c mushrooms, chopped and cooked
  • ¼ c black olives, sliced 
  • ½ c shredded mozzarella 
  • Grated Parmesan cheese
  • Red pepper flakes
Prepare Pizza Crust:
Pr-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 8-10 minutes. Remove from oven.

Assemble Calzone:
In a bowl, mix together ricotta, basil, and spinach. Next fold in the peppers, artichoke hearts, mushrooms, black olives and mozzarella cheese. Spoon red sauce into the middle of the warmed crust and spread leaving an inch gap from the crust edge all around. (Visualize a midline and add ingredients to half of the red sauce to make folding easier.) Add the veggie-cheese mixture to the red sauce on half of the crust. 

Gently fold the crust in half. Pinch edges together, and return to oven for 5-7 minutes to warm ingredients through and melt cheese. Remove from oven and let set up, about 5 minutes. Serve garnished with grated Parmesan cheese and peppers. Enjoy!