Mushroom Stuffed Vegan Calzone
Ingredients
- 1 batch gluten-free pizza dough or your favorite pizza dough
- 10 oz (280 g) mushrooms
- 2 bell peppers colors of choice, chopped
- 1 medium-sized onion chopped
- 3 cloves of garlic minced
- 1 cup tomato sauce (e.g. marinara sauce)
- 7-8 oz (200 g) vegan cheese or one batch of vegan cheese sauce
- 1 tsp onion powder
- 1 tsp ground oregano
- sea salt and black pepper to taste
- 1/2 tbsp olive oil
Preparation
First, prepare the gluten-free pizza dough, as described in this recipe or make your own favorite pizza dough
Heat oil in a pan/skillet over medium heat and add the onion
Fry for about 3-4 minutes, then add garlic, mushrooms, and peppers
Fry for a further 6-10 minutes until the water from the veggies has evaporated
Add onion powder, ground oregano, salt and pepper to taste and turn off the heat
Set aside until ready to use
Preheat oven to 480° fahrenheit (250° celsius)
Line a large baking sheet with parchment paper
Divide the pizza dough into 4 equally sized pieces
Roll out one piece of dough on a floured surface into a 6-7 (15-18 cm) circle, about 1/4" (0.6 cm) thick
Spoon a little of the tomato sauce on one half of the dough, add the mushroom/veggie mixture, and vegan cheese
Make sure to leave at least 1/2
Cm) of space around the edge of the dough
Carefully fold the other half of the dough over, and pinch the edges of the pocket with your fingers to seal
Please note that gluten-free doughs can be quite brittle and tend to burst easily
So make sure to handle it carefully
Repeat this step with the remaining dough
Use a spatula to transfer the pizza pockets to the prepared baking sheet
Optional: brush tops with a mixture of 1/2 tbsp soy sauce, 1/2 tbsp water, a few drops of oil, and a pinch of smoked paprika and turmeric
Bake the calzones for about 14-18 minutes
Let cool for 5 minutes, then serve with the remaining pizza sauce on the side
Please don't burn your mouth as the filling is very hot
