Gluten and Dairy Free Calezone

Hello everyone

I’m super excited by this recipe as I don’t think I have come across a gluten and dairy free calezone before on my travels.  The good news is it is back on the menu with this recipe and it is pretty simple to make.

An easy to follow gluten free pizza dough is stuffed with lovely tomato, Parma ham, peppers, onion and dairy free cheese.  Of course you can change the filling to have whatever you fancy with.

I’ve served my calezone with a simple salad and some extra tomato dipping sauce.  A little gluten and dairy free taste of Italy in your own home.



Gluten and Dairy Free Calezone

Gluten and Dairy Free Calezone

Makes 2 calezone


For the pizza dough:

  • 130g gluten free bread flour
  • 2 teaspoons dried yeast
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 90ml water, warmed in the microwave for 30 seconds
  • 2 tablespoons olive oil

For the filling:

  • 1 tablespoon olive oil
  • 1 garlic cloves, minced
  • 1 small onion, diced
  • 1 red pepper, sliced
  • 4 slices Parma ham, torn
  • 70ml passata
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • pinch of chilli flakes
  • salt and pepper for seasoning
  • 40g dairy free cheese, cut into small cubes


  1. Start by making the pizza dough, mix the dry ingredients together in a large mixing bowl
  2. Stir in the olive oil and water
  3. Beat with a dough hook on an electric blender for 5 minutes or knead by hand
  4. Cover the bowl with cling film
  5. Leave in a warm place for one hour
  6. Remove the dough from the bowl and wrap in the cling film
  7. Refrigerate for one hour
  8. Preheat the oven to 200 oC
  9. Divide into 2 and roll each out into a circle about 4mm thick
  10. Make the filling by place the olive oil in a shallow pan over a medium heat
  11. Add in the onion, peppers and garlic and sauté for 5 minutes
  12. Stir in the Parma ham, chilli flakes, passata, oregano, basil and seasoning
  13. Simmer for a couple of minutes
  14. Stir in the dairy free cheese cubes
  15. Divide the filling between the two calezones placing it on one half of the dough
  16. Close the calezone by folding it in half and folding the edges closed
  17. Place on a baking tray and bake for 25 minutes
  18. Serve with a salad and some extra seasoned passata