Keto Goat Cheese, Arugula, Pepperoni Calzone for Two

Enjoy this meal for two with your friend or partner sharing the Keto diet with you. If there’s nobody to share with (or maybe you just don’t want to), you simply have two lunches instead of one! Pair this hot and fresh calzone with a crisp salad or bowl of Keto soup. There are many low-carb vegetable sides on Carb Manager for you to choose from that pair well with this Keto calzone. You can make the Fathead Dough as needed, just make sure to give extra time for the dough to chill. You can also make multiple batches of the Carb Manager Low Carb Fathead Dough recipe and use any portions as needed. To make a calzone for two, you will need about 4.5 oz of prepared Fathead Dough, or simply follow the recipe below.

Jessica L.

The Difference Between a Pizza and Calzone

The calzone is a little more friendly when it comes to eating convenience. Regular pizza can be eaten with your hands as well, but a calzone efficiently holds all your favorite pizza toppings and then some with less chance of a mess. If you’re having trouble working with your Fathead Dough, you can always leave your dough in a flat circle and add the toppings like you would a pizza. You’ll still get the perfect-sized meal for two people or have leftovers for your next lunch. It is also a little easier to add extra toppings inside a Keto calzone without the baked crust falling apart, due to the pocket shape. A calzone also allows you to add a thick coating of egg wash, which makes the crust crispy without becoming burnt.

Side Dishes For This Calzone Lunch

This calzone recipe has just the right amounts of a little protein and a generous amount of fat per serving. Since there are few carbs in this recipe, there is room to spare with nutritious side dishes. Search “Italian” in the Carb Manager recipe catalog to find recipes that would complement a calzone well. Risotto, marinated vegetables, and cold broccoli salads name a few of your options. Carb Manager is now also introducing Keto cocktails! Enjoy a vodka-based drink such as the Carb Manager Keto Fizzy Moscow Mule with your lunch for a light and refreshing beverage.

Net Carbs

5.2 g
Fiber

3.4 g
Total Carbs

8.7 g
Protein

23.1 g
Fats

38.5 g

461 cals

Quantity

Serving Size

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Almond Flour

½ cup
Baking Powder

½ teaspoon
Raw Egg

1 large
Mozzarella Cheese

½ cup, shredded
Cream Cheese

1 ounce
Marinara Or Spaghetti Sauce Commercially Prepared

1 tablespoon
Oregano, Dried

¼ teaspoon
Pepperoni, Pork And Beef

8 slice - each 0.1 ounce
Goat Cheese

2 ounce
Arugula

¾ ounce

Step 1

At least 4 hours before you want to bake your calzone, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and pour only half of it into the almond flour. Save the remaining half in your refrigerator for later. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
Step 2

Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and need the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 4 hours before continuing.
Step 3

After chilling the dough, preheat your oven to 375 degrees. Roll the Fathead Dough out between two sheets of parchment paper into a thin, ⅛-inch thick circle. On just half the circle, spread the marinara sauce into a thin layer. On top of marinara, sprinkle the oregano and arrange slices of pepperoni and chunky pieces of goat cheese.
Step 4

Add fresh arugula on top and use the parchment paper to lift the bare end of the Fathead Dough and wrap it over the ingredients to make a closed half-circle. If the dough has become too warm and sticky to fold, place the open calzone in your refrigerator to cool for 10-15 minutes and try again. Use fork prongs to press the calzone closed around the edges and brush the leftover egg from Step 1 onto the calzone.
Step 5

Bake for 10 minutes. Then, reduce the oven temperature to 350 degrees and bake for an additional 10 minutes. Bake longer for a darker, crispier crust. Slice the finished calzone in half to make 2 servings (each serving being ½ a calzone).