Gluten-Free Pepperoni and Cheese Calzone

Warm pockets of gooey cheese and pepperoni between layers of yummy crust. Follow our recipe or substitute your own favorite pizza fillings.

Made with Bosquet Gluten-Free Pizza Crust Mix

(makes one 12-inch calzone per 300g bag of mix)

Gluten Free Pepperoni and Cheese CalzoneIngredients:

• Bosquet Gluten-Free Pizza Crust Mix
• 5 oz. water
• 2 teaspoons apple cider vinegar
• 2 large eggs
• 1 cup shredded mozzarella cheese
• ½ cup pepperoni slices (cut in half)
• ¼ cup ricotta cheese
• 1 tsp milk
• ½ tsp garlic powder
• Brown rice flour (small amount as needed)


1) Preheat oven to 400°F
2) Line a baking tray with parchment paper
3) In a large bowl, combine Bosquet Gluten-Free Pizza Crust Mix, 1 egg, water, and apple cider vinegar, mixing well until dough forms
4) Place dough onto a floured cutting board and flatten with hands (if dough is too sticky, sprinkle with brown rice flour)
5) Using a floured rolling pin, roll out dough until it is roughly 12 inches in diameter
6) Remove excess dough from the edges using a pizza cutter, making sure to shape dough into a circle
7) Carefully move dough from cutting board to the prepared baking tray
8) In a medium sized bowl, combine mozzarella cheese, ricotta cheese, pepperoni slices, and garlic powder, then pour topping mix in the center of the dough
9) Carefully fold dough in half, press the edges together, then fold to seal
10) Crack the second egg into a small bowl and add 1 tsp milk, whisk with a fork to make egg wash
11) Brush top of calzone with egg wash, then bake for 20-25 minutes until golden all over