Let me tell you something real quick—nothing beats the smell of fresh-baked calzones coming out of the oven, especially when you made them with your own hands. And guess what? Just because you eat gluten-free doesn’t mean you gotta miss out on that cheesy, golden, pizza-pocket kind of love.
These gluten-free calzones are packed with creamy ricotta, gooey mozzarella, and earthy spinach. We’re talking crispy edges, soft pillowy dough, and a rich, savory filling that just melts in your mouth.
This one’s for busy parents, picky eaters, comfort food lovers, and anyone who needs a solid dinner win—minus the gluten.
Why I Make These at Least Twice a Month
I’m a chef, yes. But more than that, I’m a working parent with a hungry crew. And calzones? They’re a lifesaver. I can prep the dough earlier in the day, and by dinner, I just fill, fold, and bake. The house smells like a pizzeria, everyone’s happy, and no one’s asking, “Is this gluten-free?” because it just tastes that good.
You can also freeze these bad boys, which is perfect for nights when you’re this close to just ordering takeout.
What to Serve With These
We usually go simple: a bowl of warm marinara and a big green salad. But if you’re feeding a crowd or want leftovers, serve with roasted veggies, soup, or a side of gluten-free pasta.
Pro tip: These are killer for lunch the next day. Just pop ’em in the toaster oven for that crisp again.
Make-Ahead & Freezer Notes
You can:
Make the dough a day ahead: Cover and refrigerate, then let it come to room temp before using.
Freeze assembled calzones: Before baking, wrap them in plastic and foil. Freeze flat. Bake from frozen at 400°F for 30–35 minutes.
Freeze after baking: Let them cool, wrap, and freeze. Reheat in oven at 375°F for 15–20 minutes.
Real-Life Uses
I’ve sent these in lunchboxes, brought them to potlucks, fed them to picky toddlers, and even served them with wine to friends who didn’t even know they were gluten-free. They’re not fancy. They’re just straight-up comforting, cheesy goodness that feels like home.
Once, during a snowstorm, I had no ricotta so I swapped in cream cheese. Still worked. So don’t stress. Use what you have.
A Note on Ingredients
Use what’s fresh. If you can find local spinach at your farmers market, grab it. Get whole milk ricotta, not the watery low-fat stuff. And if you’ve got a local dairy that sells mozzarella—YES. You’ll taste the difference.
Stick with flours that say “cup for cup” or “1:1” gluten-free blends. They’re designed to mimic wheat flour and won’t turn to soup when you add water.
Don’t Overthink It
Calzones are like grown-up Hot Pockets you actually want to eat. They’re forgiving, customizable, and seriously satisfying. Messy fold? Who cares. Slightly cracked crust? Rustic, remember?
You made dinner from scratch. And it tastes better than anything in the frozen aisle.
Gluten-Free Calzone Recap
Dough made from scratch
Fresh spinach sautéed with garlic
Creamy ricotta, mozzarella, nutmeg filling
Fold, bake, and boom—pizza night perfection
Great for meal prep and freezing
If you’re tired of feeling like you have to give up “normal” food because you eat gluten-free—don’t. This recipe brings it all back. Warm, cheesy, homemade comfort. And no one’s gonna miss the gluten.
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Gluten-Free Calzones with Spinach, Ricotta & Mozzarella
- Total Time: 1 hour 40 minutes
- Yield: 4 calzones 1x
- Diet: Gluten Free
Description
These homemade gluten-free calzones are stuffed with creamy ricotta, gooey mozzarella, and garlicky sautéed spinach. The dough is soft, crisp on the edges, and completely wheat-free—perfect for a family dinner, meal prep, or freezer-friendly comfort food fix.
Ingredients
For the Dough (Gluten-Free, of course)
All ingredients can be found at most grocery stores like Trader Joe’s, Whole Foods, Sprouts, or any regular store with a solid gluten-free section.
2 ¼ tsp active dry yeast (1 packet)
1 tsp cane sugar
1 cup warm water (110°F – not hot, just warm like bath water)
2 cups gluten-free all-purpose flour (I like Cup4Cup or King Arthur GF blend)
1 tsp fine sea salt
1 tsp apple cider vinegar
1 tbsp olive oil (plus more for brushing)
1 tsp xanthan gum (skip if your flour already includes it)
For the Filling
1 tbsp olive oil
3 garlic cloves, minced
6 oz fresh baby spinach (about half a bag)
1 cup ricotta cheese (whole milk)
1 cup shredded mozzarella (fresh if possible)
¼ tsp nutmeg (just trust me)
Salt & pepper to taste
Optional: ½ cup grated parmesan
To Finish
1 egg (for egg wash, optional for golden crust)
Marinara sauce, for dipping (store-bought or homemade)
Instructions
In a mixing bowl, stir the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy on top. If it’s not foamy, your yeast is probably dead. Grab a fresh packet.
In a large bowl (or the bowl of a stand mixer), combine your flour, xanthan gum (if needed), and salt. Pour in the yeast mixture, vinegar, and olive oil.
Mix with a spoon or dough hook for 3–4 minutes until it forms a sticky dough. It’ll be softer than traditional dough—don’t panic, that’s what we want.
Cover the bowl with a clean towel and let it rest in a warm place for about an hour. It won’t double like gluten dough, but it’ll puff slightly and feel airy.
While the dough’s resting, heat up olive oil in a skillet. Add minced garlic and sauté for 30 seconds. Toss in the spinach and cook until wilted—just a couple minutes.
Once it cools slightly, mix the spinach with ricotta, mozzarella, nutmeg, and a pinch of salt and pepper. Taste it. If it doesn’t make you wanna eat it straight from the bowl, adjust the seasoning. That’s the rule.
Crank your oven to 425°F. Line a baking sheet with parchment paper.
Split your dough into 4 portions. Dust your hands and work surface with a little gluten-free flour or even parchment paper.
Flatten each ball into a circle, about 6–7 inches wide. If it cracks, just pinch it back together. This dough is more forgiving than it looks.
Spoon the filling on one side of each round, leaving a little edge (about ¾ inch). Fold the dough over to make a half-moon. Press the edges gently with your fingers or a fork to seal.
If it splits a bit—don’t worry. Patch it. Rustic is charming.
Beat one egg with a splash of water and brush over the top of each calzone. This helps it brown nicely, but skip it if you’re dairy or egg-free.
Slide your calzones into the oven and bake for 20–25 minutes until golden brown and crisp on the edges. The smell? Unreal.
Let them sit for 5 minutes so the cheese doesn’t come spilling out like lava.
Notes
Use a gluten-free flour blend labeled “1:1” or “Cup-for-Cup.”
Whole milk ricotta works best—avoid low-fat or watery kinds.
Add red pepper flakes or a few sun-dried tomatoes for a twist.
Freeze unbaked calzones for easy dinners later.
Don’t stress about perfection. Rustic is good.
- Prep Time: 1 hour 15 minutes (includes dough rest)
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
