Continuing on with the pumpkin trend that has swept the
nation blog world I have for you today a delicious new way to consume the ever popular squash.
Surprise surprise though. It’s not a sweet meal that I’m sharing today but a savory! I seriously cannot remember the last time that I didn’t post something fruity, sweet or dessert-like. Probably the reason is that I usually think of sweet dishes as being more exciting and savory ones being… not.
However, no worries with this pumpkin recipe being less than exciting.
Grain-Free Pumpkin Calzones
Grain/Gluten/Wheat-Free, Vegan, Nut-Free, No Refined Sugar, GAPS/Paleo-Friendly
Makes Two Calzones (about 8 inches wide approximately)
- 1/2 cup ground flax seed + 1/2 cup water
- 1/2 cup pumpkin puree (any other squash puree would work as well)
- 1 tbsp honey (or maple syrup to make this vegan)
- 2 tbsp coconut oil, melted (ghee or butter would be fine too)
- 2/3 cup coconut flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Filling suggestions listed below
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Mix together the flaxseed and water until thick. Then add the pumpkin, honey, and melted oil mixing well.
- After the wet ingredients are combined mix in the remaining dry ingredients until you have a thick dough.
- Divide the dough into two and roll out thin rectangles/ovals on more parchment paper (I found that it was actually easier to use my hands and prevented the possibility of the dough sticking to a rolling pin).
- For ease of use transfer the first dough rectangle to the baking sheet and add your filling to one side, leaving about 1/2 inch on the edges to close the calzone. Once you have your filling in there flip over the empty side and press down on the edges to close. Move the calzone over to make room for the next dough rectangle and repeat. You can also take a fork and make a pattern along the side of the calzone but of course that’s optional.
- Place the calzones into the preheated oven and bake for about 40 minutes or until golden brown and the crust is firm to the touch. Depending on how thin you roll your dough determines both how long it will take to bake and also what the end result will be as far as texture goes with being crispy or doughy.
- Let cool for a few minutes before serving. I served the calzones plain because I didn’t want to open a big can of tomato puree, but next time I will definitely whip up a quick sauce with some salt, garlic powder, onion powder, Italian seasoning and a little bit of honey.
I made a filling of 1/4 lb cooked grass-fed ground beef per calzone along with some sauteed onions, red peppers and a few slices of organic mozzarella cheese. For a vegetarian or vegan option you could use diced mushrooms in place of the beef or amp up the vegetables with a greater assortment like broccoli, wilted spinach/kale, squash, or even diced tomatoes. If you want it to still be cheesy you could add in some nutritional yeast or use my cheeze sauce spread on the dough before adding the other add-ins (you could even replace the butternut squash in the cheeze recipe with more pumpkin!!!).
Whatever you choose, I would suggest adding some extra seasoning to the filling like some sea salt, black pepper, onion powder, garlic powder, etc. to give extra flavor.
And for all of you just as crazy about pumpkin as me, here are…
9 more pumpkin recipes from other bloggers:
Pumpkin Pie Banana Smoothie with Diary of a Semi-Health Nut
Pumpkin Almond Protein Batter from Sprint 2 the Table
Pumpkin Spice Hot Cocoa from Hummusapien
Pumpkin Protein Ballz from A Piece of Cait
Pumpkin Oatmeal Breakfast Muffins from The Big Man’s World
Pumpkin Peanut Butter Oat Bran from Kiss my Broccoli
Pumpkin Donut Holes from The Healthy Maven
Pumpkin Black Bean Quinoa Burgers from Peachy Palate
Pumpkin Plantain Bread from Edible Balance
And for those of you NOT CRAZY about pumpkin, make sure to check out my previous WIAW recipe round-up WITHOUT the pumpkin.
Then visit Jenn at Peas and Crayons to see what everyone else posted for their WIAW today!
Questions for you:
Do you usually prefer making sweet or savory dishes?
What food is featured on your WIAW today?
Do you have anymore awesome pumpkin recipes to add to my list?