This keto calzone direction ought to simply be known as ‘Best Ever Calzone’ as a result of that’s simply what it's — it’s therefore versatile and delicious with any filling, and it’s not possible to not love, regardless of your consumption set up or lifestyle!

Mouthwatering with any filling of your alternative, this keto calzone direction is not possible to not love! you will get to from a guilty pleasure with none of the empty carbs!


This keto calzone is that the excellent very little gift of heat icky goodness, all bound up in a very tasty low carb foods package that you simply will eat the go!

Traditional recipes rely on protein, the macromolecule in flour, to form structure — it acts as a glue that holds everything along, whereas adding fluff. Since baking with almond flour doesn’t have this glue-like capability, we’ll herald another low carb food list ingredient to fill within the gap.



  • 1/2 Lb Italian Sausage casing removed
  • 1 Low Carb Pizza Crust
  • 1/2 Low Carb Pizza Sauce or any pizza sauce with no sugar added
  • 1 Cup Mozzarella Cheese shredded
  • 1/2 Red Onion sliced


  1. Make the pizza dough per recipe, and divide the dough into 2 balls. Set aside while you make the filling.
  2. In a large nonstick, cook the sausage until brown, breaking it up with a wooden spoon as you cook it.
  3. Place the sausage on a paper towel-lined plate and toss onions into the nonstick. Add oil if there isn't enough grease left in the pan.
  4. Saute until onions are soft and translucent, about 10-12 minutes.
  5. Preheat your oven to 425 F.
  6. Roll 1 of the pizza dough balls between 2 sheets of parchment paper using a rolling pin, until the dough is about 7" wide. You want the dough to be of thick (or else it will tear).
  7. Remove the top sheet of parchment paper.
  8. On 1/2 of the dough, spread a spoonful of pizza sauce.
  9. Sprinkle with 1/2 the sausage, cooked onions, and shredded cheese. Don't overfill your dough! Fewer toppings are better and will prevent the dough from tearing.
  10. Grab the edge of the parchment and fold the calzone dough in half, then peel back the top layer of parchment.
  11. Damped your hands, and crease the edges of the dough. I like to push the ingredients in toward the center to get more crust along the edge. With damp hands, you can also smooth out any tears that may have formed. I also used a spoon to trace the edge between the crust and the calzone.
  12. Brush your calzone with olive oil, and pop it in the oven for 22-25 minutes, or until the top becomes golden brown.

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