“Now that you have waxed Fathead Dough (and hopefully tried Fathead Pizzas, why not shake things up a bit and try a ‘calzone’? I decided on a vegetarian filling and used spinach, mushroom and ricotta cheese. This is a very rich dish, so one will easily feed two people with a lovely fresh salad on the side.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Fathead Spinach and Ricotta Calzone…
Fathead dough is a versatile and low-carb alternative in the world of ketogenic cooking. Not only does it mimic the texture of traditional dough, but can offer health benefits when filled with a nutritious stuffing.
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Fathead dough primarily consists of mozzarella cheese, cream cheese, almond flour, and eggs. Almond flour provides healthy fats and fibre, making it suitable for keto dieters. It’s a gluten-free option that won’t spike blood sugar levels, an essential factor in maintaining ketosis.
The health benefits of this calzone’s filling are equally impressive. Spinach is rich in vitamins A, C, and K, as well as iron and calcium. It’s known for its antioxidant properties, aiding in reducing inflammation and promoting heart health.
Mushrooms provide essential nutrients like potassium and selenium, boosting the immune system and contributing to healthy skin. Ricotta cheese, low in carbs and high in protein, supports muscle maintenance and repair.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Fathead Spinach and Ricotta Calzone, as well as all the Fathead dough-inspired recipes on Fats of Life®.
Fathead Calzone with Spinach and Ricotta (V)
Per serving
Equipment
Ingredients
For the filling
- 1/2 TB unsalted butter
- 130 g (4.6 oz) mushrooms, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 80 g (2.8 oz) baby spinach
- 80 g (2.8 oz) ricotta cheese
- 50 g (1.8 oz) sour cream
- salt and freshly ground black pepper
- 2 large basil leaves
For the Fathead crust
- 100 g (3.5 oz) almond flour
- 1/4 tsp salt
- 1 tsp garlic powder
- 1 large egg
- 170 g (6 oz) mozzarella cheese
- 60 g (2.1 oz) full-fat cream cheese (soft cheese)
Instructions
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- Start by making the filling: have all your ingredients ready.
- Melt the butter in a non-stick pan or wok and fry the mushrooms until softened. Do not be tempted to add more oil or fat, the mushrooms will soon release their own moisture. Add the garlic and cook stirring regularly.
- Add the baby spinach and cook until the spinach wilts into the mixture. Stir continuously to avoid the garlic burning.
- Reduce the heat to low and add the ricotta and sour cream. Cook until the mixture thickens up. This doesn't take long, a minute at most.
- Finely slice the basil leaves and stir into the mixture. Season with salt and freshly ground black pepper and set aside (off the heat) while you make the fathead crust.
- For the fathead crust, combine the almond flour, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
- Finely chop the fresh mozzarella into small pieces. (We melt it anyway, but in this way you can ensure even melting.) IMPORTANT NOTE: I have also made this recipe using store-bought, ready-grated mozzarella. It works just the same (if not better). However, those usually include a small amount of potato starch, so using it will depend how strict you are on keto.
- Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese. This is what you should have ready:
- Place the bowl of cheese in the microwave for 1 min 20 seconds, until the cheese completely melts. (IMPORTANT: If using fresh mozzarella, tip out any excess liquid which separates from the melted cheese as this will make your mixture far too runny. You won't have this issue when using store-bought ready-grated mozzarella). Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture.
- Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will.
- Allow to cool slightly , then tip the ball of dough between two sheets of baking parchment paper.
- Use a rolling pin to roll out into a large circular shape. Do not roll it too thin.
- Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
- Scoop the seasoned spinach and ricotta mixture onto the bottom half of your circle of 'dough'.
- Clutching the top two corners of parchment, fold the calzone in half, pinching closed the edges.
- Peel the parchment from the top of the calzone and tear away the pieces around the edges. Very carefully lift the calzone (which will still have the parchment underneath) and place onto a baking sheet or roasting tray.
- Bake in the preheated oven for 20 minutes, rotating the tray halfway through. (When opening the oven door to rotate the tray, do so quickly to avoid any oven heat loss.)
- Serve immediately.. delicious with some hot sauce!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per serving (1/2 calzone)Calories 899Kcal / 3761kJ
Fat 76g
Carbohydrates 9.6g
Protein 48g
Allergens
Almonds
Eggs
Milk
See all the Fathead-dough-inspired recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx