How it looks right before going into the oven.
1 1/4 cup warm water
1 tablespoon fast-rising yeast
1 tablespoon honey (or agave)
2 tablespoon olive oil
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
1/4-1/2 cup additional warm water
Pizza Toppings (pepperoni, cheese (daiya cheese), Canadian bacon, veggies, etc)
Preheat oven to 400F. In a small bowl mix together water, yeast, honey, oil, and vinegar. Let sit for 5 minutes to proof.
In a stand mixer, combine flour and salt. Add in the yeast mixture and mix on low until combined.
Add in enough additional water to make the dough sticky but stay together as a ball. This won't be the typical gluten-free bread dough which is a thick, sticky batter. It's does actually resemble regular bread dough, but is quite a bit sticky. I added in just under 1/4 cup to get mine to the right consistency.
Once the consistency is right, mix it on high speed for 3-5 minutes.
Place the dough on parchment paper that has been sprinkled with GF flour. Divide the dough into 4 equal portions and form each into a ball. Roll out each ball into a circle about 1/8" thick and about 9-10" in diameter. (note: I made the calzones one at a time, because it meant moving that dough, just once)
Top one half of the dough with a little pizza sauce and toppings of your choice, making sure to leave space around the edges to seal it.
Fold the dough over and crimp the edges together (like you would with a pie crust).
Transfer the calzone to a parchment lined baking sheet (or transfer it on the parchment paper you rolled it out and prepared it on) and continue on with the next calzone. Once all the calzones are ready, brush them with a little olive oil and bake them at 400F for 20-25 minutes.
Serve with additional pizza sauce, or ranch in my families case.
Makes 4 large calzones (which was just enough for 2 adults and 2 hungry little boys).
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