Calzone or Pizza Pocket?- gluten-free, top 9 allergen free

We are excited to be giving you all another great recipe!  These gluten-free, top 9 allergen free calzones and pizza pockets are so amazing, we can't wait for you to try them.  They only require a few ingredients and just a bit of hands on time.  Did you know that calzones and pizza pockets are essentially the same thing, they just have different shapes?  This was news to me.  Calzones are a half moon shape and pizza pockets are rectangular in shape.  Whichever you prefer, you'll love these.  My family begs for me to make these often and we hope yours does too.  If you have kids, this is the perfect recipe for kids to help with.  Even toddlers can help put toppings on and press out the dough.  No matter who makes these, just be sure to enjoy them!

Calzones and Pizza Pockets

Ingredients

1 Rustic Scoop™ Pizza Crust Mix

½ teaspoon Dry active yeast

2 ½ Cups warm water

1 Tablespoon Honey or sweetener of choice

6 Tablespoons Aquafaba (garbanzo bean/chickpea water), ½ Cup Egg whites, OR just add 6 Tablespoons extra water.

¼ Cup Olive oil or other light tasting oil

2 teaspoons White vinegar

Directions

In the bowl of your stand mixer, place the Rustic Scoop™ Pizza crust mix with the dry active yeast and psyllium husk of choice.  Mix them until well combined.  Using the paddle attachment for your stand mixer, add all of the wet ingredients.  Mix on low speed until all of the liquid is incorporated.  Then mix on medium speed until all of the ingredients are well combined.  This dough will look very watery, not to worry, it will thicken up significantly as it rises. 

For a quick rise:  Divide your dough in half and spread on two 12 inch pizza pans with parchment paper.  Let the dough rise in a warm, draft free area for 30 minutes to 2 hours.  The longer the rise, the more air bubbles you will get inside. 

For a long slow rise (we highly suggest this option):  Place your dough in a container with non-stick spray that is big enough for the dough to rise quite a bit.  Put your container with the dough on the counter with plastic wrap loosely over the top.  You want air to be able to circulate, but not allow anything to get into your dough.  Leave your dough to rise for 2 hours on your counter.  Once the dough has risen on your counter for 2 hours, place your container in the refrigerator with the plastic wrap still loosely on top for 24 hours to 7 days.  This dough loves a good slow rise.  The longer you leave the dough in the refrigerator it will begin to taste a bit sour as the dough will ferment over time.  If you want to rise for several days, you can put a lid on the container after 2 days to keep the dough from drying out.

When you are ready to make your calzones or pizza pockets:  Preheat your oven to 425°F and prepare two large baking pans with parchment paper.  Take your dough out of the refrigerator and place it on your counter to rise for 30 minutes to 2 hours.  After the dough has done it’s last rise, divide the dough into even parts.  This will make 6 small calzones or pizza pockets.  You could make 4 larger ones as well, it’s up to you.  You will need 2 large cookie sheets to make these small calzones or pizza pockets, three on each sheet.  With greased hands, press the dough out onto your pizza pans.  For calzones, make each crust round and about ¼ inch thick.  For pizza pockets, make each crust into rectangles about ¼ inch thick.  As your oven is rising in temperature, put your sauce of choice and toppings on one half of your crust leaving an inch around the outside of your crust. We like to put sauce down first, then all of the toppings except cheese.  Then put a thin layer of sauce on top and then the cheese.  Carefully lift the half of the crust with nothing on it and fold it over to the other side until the edges meet.  For calzones, use two fingers and press them together at the edges to make a nice scalloped edge to seal them together.  For pizza pockets, use a fork and gently press down all around the crust edges to seal them shut.  Drizzle the outer crust one last time and bake your pizzas on 425°F for approximately 30 minutes or until your desired doneness and the crust is golden brown and a bit crisp. As the calzones and pizza pockets cool, the crust will soften a bit to perfection. Enjoy!