Vegan Pizza calzone with Marinara Sauce
| 25 |
80 |
188 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 1 h |
20 min |
8
|
Vegan pizza calzone are fairly easy to make. Enjoy them as a game-day snack, party appetizer, or weekend family meal.
Ingredients
|
2 cup
|
All-purpose white flour
(and 1.2)
|
|
1 cup
|
Water
(warm)
|
|
1/2 tsp
|
Coconut sugar
(or any granulated)
|
|
1 tbsp
|
Instant dry yeast, Fleischmann's
(active)
|
|
1/4 tsp
|
Himalayan sea salt
|
|
1 tsp
|
Coconut oil
(- melted)
|
|
1/2 cup
|
White onion
(chopped)
|
|
1 clove(s)
|
Garlic
(minced)
|
|
1 tbsp
|
Coconut oil
(refined; for sautéing)
|
|
1 small can
|
Tomato paste, canned
(6oz)
|
|
1 can(s) (15oz)
|
Tomato sauce, canned
(8oz)
|
|
1 tsp
|
Oregano, dried
(do not level)
|
|
1/2 tsp
|
Basil, dried
(do not level)
|
|
1/2 tsp
|
Onion powder
(FULL; do not level)
|
|
1/4 tsp
|
Garlic powder
(do not level)
|
|
1/4 tsp
|
Coconut sugar
|
|
1/4 tsp
|
Salt
|
|
1
|
Bay leaf
(small)
|
|
1 tsp
|
vegan cashew parmesan
((optional))
|
|
227 gm
|
Mushrooms
|
|
1 medium
|
White onion
(medium; chopped)
|
|
1 medium pepper(s)
|
Red bell pepper
(chopped)
|
|
1 can
|
Olives
(sliced)
|
|
86 gm
|
Marinara sauce, low sodium
|
|
1/2 cup
|
vegan cheese
(or your favorite)
|
Instructions
- Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.
- Once the yeast is active, mix in the salt and oil.
- Now add 1 cup of flour to your bowl and mix well. Add in the remaining flour, in 1/2 cup increments at a time. Mix until a slightly sticky dough ball forms.
- Take the dough out of the bowl and knead on a floured surface for 5-7 min. (You can skip this step and add everything to your stand mixer)
- Oil your bowl and the dough ball. Place the dough into the bowl and cover with a clean kitchen towel.
- Place the bowl in a warm spot to rise for 40 minutes.
- While the dough rises, prep the sauce and veggies.
- Add the oil, onion, and garlic to a saucepan and sauté over medium-low heat, until translucent.
- Add in the remaining ingredients and mix well.
- Turn the heat to low, cover and let simmer for about 15-20 min.
- If needed, add water to achieve desired consistency. I prefer the sauce thicker for the pockets to prevent leakage, but for dipping, I add a bit of water. You can also blend it for a smooth dipping sauce.
- In a medium saucepan, sauté the mushrooms until they have released their moisture and are tender. Be sure to drain any excess liquid before adding to your pockets.
- In a separate pan, cook the onions and bell peppers until they are soft but still have a slight crunch.
- Preheat your oven to 415ºF and line a baking sheet with parchment paper.
- Once your dough has doubled in size, place it on a clean surface and cut it into 8 equal pieces. (I use a knife and cut the dough like a pizza into 8 triangles)
- Form each dough piece into a ball.
- Use a rolling pin to roll out one of the dough balls.
- Add the marinara sauce and a portion of filling to half of the rolled out dough. Leave an edge to be folded closed and brush it with a bit of water.
- Fold the empty side of the dough over your toppings and roll/fold the edges closed. (You may need to fold it about 2-3 times to make sure they are sealed)
- Place each pizza pocket on your baking sheet as they are done. Brush the tops with oil and sprinkle with parmesan.
- Bake at 415ºF for 20-25 min.
- Cut the pizza pockets in half and allow them to cool slightly before devouring.
Notes:
If you don't have a dairy allergy, you can use regular cheese, and you can sub flour with half almond half oat for lower carb
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
