Grain-Free Pumpkin Calzones (WIAW)

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-Free Pumpkin Calzones

Grain/Gluten/Wheat-Free, Vegan, Nut-Free, No Refined Sugar, GAPS/Paleo-Friendly

Makes Two Calzones (about 8 inches wide approximately)

Grain-Free Pumpkin Calzones

Dough Ingredients:

  • 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


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Mix together the flaxseed and water until thick. Then add the pumpkin, honey, and melted oil mixing well.
  3. After the wet ingredients are combined mix in the remaining dry ingredients until you have a thick dough.
  4. 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).
  5. 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.
  6. 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.
  7. 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.

Grain-Free Pumpkin Calzones

Filling Suggestions:

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.

Grain-Free Pumpkin Calzones

And for all of you just as crazy about pumpkin as me, here are…

9 more pumpkin recipes from other bloggers:

9 Pumpkin Blogger Recipes for this Fall

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!

Also shared at Gluten-Free Wednesdays, Allergy Free Wednesday, Fat Tuesday, Gluten Free Tuesday Linky

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?

65 thoughts on “Grain-Free Pumpkin Calzones (WIAW)

  1. This looks as amazing as I expected it to be! We don’t have pumpkin puree here but I can see this working really well with other things too, like sweet potato or other veggies being included inside! I am making this very very soon 😉

  2. Thank you so much for including my protein batter!

    Love this calzone – I rarely ever eat them anymore, but I worked at a pizza place in high school and ate them all the time. Must try this healthy version! I’d love it if you’d like up to strange but good this Friday too – this is a winner! 🙂

    • Of course! Anything having to do with delicious batter or dough is a win in my book 😉

      You know- I’ve never had a calzone from a restaurant before! I’ve always just had them homemade…. I’d love to link this up for your Strange But Good on Friday. I was just thinking about how it’s been too long since I participated but I never have any recipes to share.

  3. Ohhhh I’m craving a calzone now- I had this one stuffed full of seafood and mozzarella.. so good! Thanks for the shout out! Amanda posted a pumpkin cookie recipe which looks awesome- and Heather has several pumpkin recipes recently which look amazing!

    • Oh, seafood would take this over the top! That sounds so good.

      I just saw Amanda’s cookie recipe and goodness do they look delicious. And it was hard to just pick one of Heather’s amazing pumpkin recipes 😉

    • I used to always crave sweet things but now I think I’m more savory too. Salt is the best!

      I bet you’re right about taking these on the go. I’m pretty sure that they would even be tasty heated up real quick in the microwave for lunch at work.

  4. Savoury or sweet? I like trying recipes of both kinds sometimes even blurrying the lines between the two. Both cutting vegetables and mixing up bowls of cookie/cake batter are relaxing activities for me so whichever happens will be my favourite at that time :).
    Another seriously awesome recipe you might want to add to your list is this Kabocha Lentil Curry:
    … and thanks to your question my lunch for today is now sorted out.

    • I’m not one for complicated recipes most of the time. Haha. If you will notice, the base recipe for these and my cinnamon rolls are nearly identical 😉

      I’ve had only homemade calzones made from biscuit dough but I was trying to think of a way to incorporate pumpkin and I just loved the awesome color that it gave the dough!

  5. I don’t make food that often, okay rarely, but I prefer eating sweet dishes. Desserts are just too tempting. 😛 You’re recipe looks so delicious and there are endless options for the filling which is super awesome. Can’t wait to satisfy my pumpkin cravings with these lovely dishes!

    • I think sweet dishes are the most tempting, but savory dishes are the most satisfying. After eating a sweet dish it just keeps you wanting more! 😛

      Endless options! I like the way you think 😉 Originally I was going to include the beef, vegetable and cheese filling as part of the ingredients and steps, but then I realized that it would seem too limiting for those with different tastes… especially those who don’t eat meat!

      Definitely try out one of those pumpkin recipes that I linked up. They are all relatively quick and from the bloggers, I know they all would be fantastic.

  6. Wow, this looks fantastic! I have a friend coming to dinner tonight and I think I just figured out what I’m going to make 🙂

    I actually made a grain-free pizza for my WIAW today, sort of similar concept!

    Question: do you have any recs for a replacement for the flaxseeds?

    • Glad to hear it Whitney! I just checked out your cauliflower pizza and it looks great. I was shocked at how short the ingredient list was 🙂 Just awesome.

      I have a few ideas for replacing the ground flaxseed. First, I think that a 1:1 replacement of ground chia seeds/chia flour would work. I’m not entirely sure if the absorption properties are the same so you may have to adjust a little in using more/less water or chia but I’ve had others use chia flour in place of flaxseed in my recipes before and it turned out great.

      Second, you could substitute maybe 2 eggs for the water + flaxseed mixture and increase the coconut flour to at least a cup. It would result in a wetter dough that would be harder to roll, but it would probably bake up just fine. If you went this route I would suggest dividing the dough into 4 pieces instead and after putting the filling on two of the pieces, top them with the other two rolled out dough pieces (almost like a pop-tart). Also if the dough IS wetter like I would expect it to be, you would need to increase the baking time and maybe even flip over the calzones so they could bake more evenly.

      You could even try combining the two methods with a combination of ground chia and eggs (leaving out the water unless necessary). If you have ground chia though, I would go that route for the greatest chance of success.

      All just suggestions of course, but if you try it out let me know how it goes and what you did! 🙂

  7. This is incredible! How did you learn to make it? I will certainly put this on my list 🙂 I’m a huge sweet eater but have been looking for heartier dinners so I don’t over do my desserts

    • Thanks Kaitlin! Well, I just came up with the dough recipe myself, and as for the idea of calzones, I got the general gist of them from my youth group leader’s wife in high school. We had a small get-together once and made homemade calzones with canned biscuit/pizza dough that we rolled out by hand and stuffed with all sorts of deliciousness 🙂 Good idea with the heartier dinners!

  8. Still looks yummy yummy, and I’m glad to see that it seems simple to make (though I love that most of your recipes are!) I’m definitely a savory girl, give me chips and dip or cheese any day and I am happy as can be 🙂

  9. This sounds great!
    If using mushrooms in the filling they have to be cooked first, sauteed for a while or roasted, otherwise they will give off a lot of liquid and make a soggy mess….

    • I hope you give it a try!

      As for the mushrooms, that’s why I just provided suggestions in the filling instructions. Like I said, I sauteed all of the vegetables first before adding them to the calzones, which would help with the soggy problem. However, I’ve made calzones before with fresh mushrooms and there were zero problems. Maybe I just got lucky by being lazy! 😉 Sauteeing is definitely an important step though and thanks for the feedback!

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    • So, what exactly is it about pumpkin that you don’t like? I can understand that you may not like it plain. I think I’m one of the few who could eat it straight out of the can.

      But with sugar and honey baked into a bread… Or even chocolate chips added? Apple chunks?

      • Honestly, it was never a dessert we really ate growing up, outside of pumpkin pie at Thanksgiving, and I’m not a fan of the pie, so I jumped to the conclusion I don’t like pumpkin.
        Who knows? I might actually like the bread, I’ve just never had it nor is it something which appeals to me. Maybe you can convince me otherwise.

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