Low-Carb Cauliflower Calzone: the keto, low-carb recipe for cauliflower crust calzone

Total time: 50 Min
Difficulty: Low
Serves: 2 people
By Cookist
small head cauliflower, shredded
mozzarella, shredded
1/2 cup
small beaten egg
1/2 tsp
salt and pepper to taste
Tomato sauce
Mozzarella cheese

Love the flavors of pizza, but can’t eat carbs? Then listen up! This Cauliflower Crust Calzone will become your new favorite snack. Cauliflower has become super popular in the last few years, especially for those who follow a keto or low-carb diet. There is no flour involved. It’s a low-carb, keto-friendly version of the classic calzone: perfect for those who are restricting their carbs, but who miss the taste of pizza.

The cauliflower and cheese in the crust are baked to a crisp, while the tomato and cheese filling makes it rich and flavorful. You can also customize the filling to your liking (so make sure to check out our tips below!). You won’t even miss classic calzones.


Cauliflower Crust Calzone Ingredients

Cauliflower – this will form the crust. Use a large head of cauliflower. You can also use store-bought frozen cauliflower.

Tomato sauce – use store-bought or make your own (see below for a homemade recipe).

Cheese – adds a nice cheesy flavor to the crust and filling. Use mozzarella or Swiss cheese.

How To Make Low-Carb Cauliflower Calzone

Start by making the crust. Break the cauliflower head into pieces and process until it resembles fine crumbs. Mix with the seasonings, egg, and cheese to form the crust. Press onto a baking tray and bake until golden.

Add the tomato sauce and the cheese and bake again until crispy!


Make sure to squeeze out as much moisture as you can from the cauliflower. If it contains too much moisture, the crust won’t become crispy. You also steam the cauliflower in the microwave for a few minutes instead of boiling.

To make your own tomato sauce, cook together: 1 can chopped tomato, 1 tbsp olive oil, 2 crushed garlic cloves, 2 tbsp tomato paste, 3 tbsp fresh basil, 2 tsp dried oregano (or 2 tbsp fresh oregano), salt and pepper to taste. If the sauce is a bit too acidic to your taste, you can add a tsp of sugar.

Cauliflower Calzone Filling Ideas

These calzones are made without meat, but feel free to add some for your carnivorous friends: pepperoni, ham, cooked bacon, or Italian sausage will all work. You can even try ground beef, pulled pork, or grilled chicken!

Make sure to use mozzarella cheese (or any other pizza cheese blend) for a traditional cheesy pizza. Alternatively, use feta cheese, provolone, or parmesan.

Other delicious additions include olives, bell peppers, pineapple, sliced mushrooms, smoked chicken, basil pesto, sundried tomato, and fresh herbs.

How To Store Cauliflower Calzone

Store the cooked cauliflower calzones in the fridge for up to 5 days. The crust might become soggy over time, so eating them fresh is best!


Preheat your oven to 230°C/430°F. Process the cauliflower in a food processor until it resembles fine crumbs.

Cook shredded cauliflower in a microwave for 8 minutes, transfer onto a cheesecloth and press as hard as you can to remove excess moisture.

Combine cauliflower with egg, salt, pepper, cheese and oregano.

Add the cheese and eggs.

Make two disks (about 5 inches/12 cm each) on parchment paper.

Bake for 10 minutes.

Remove cauliflower crusts from the oven and top with tomato sauce.

Top with cheese.

Fold in half and secure the edge by pressing it with your fingers.

Bake for 12 minutes more.Garnish with some olives and cheese. Serve and enjoy!


Process the cauliflower and keep it in your fridge if you want to make these ahead of time.

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