| | Gluten-free ham and pineapple calzone
Gluten-free ham and pineapple calzone
Gluten-free ham and pineapple calzone 4.3-5 9
  • Calories: 2622 kj
  • Fat: 23.9g
  • Carbohydrates: 81.2g

How to Make:

  1. Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  2. Make Dough: Using an electric mixer, beat dough mix, xanthan gum, oil, eggs and 100ml cold water on low for 2 minutes or until smooth. Using lightly oiled hands transfer dough to a lightly oiled surface. Knead for 1 minute (see notes).
  3. Divide dough into 4 equal portions. Cover 3 portions with plastic wrap and set aside. Using a rolling pin, roll out remaining portion on a lightly floured surface to form a 22cm round.
  4. Combine ham, capsicum, mushroom, pineapple and 2/3 cup cheese in a bowl. Leaving a 1cm border around edge of dough, spread with tomato paste. Place 1/4 of the ham mixture over one half. Brush edge with water. Fold over to enclose filling. Pinch edges together to seal. Place on 1 prepared tray. Repeat with remaining dough, ham mixture and trays. Spray tops with oil. Sprinkle with remaining cheese.
  5. Bake for 12 to 15 minutes or until golden and cooked through. Serve.
Time for preparing:
15 min.


  • 100g lean salt-reduced leg ham, thinly sliced
  • 1/2 small red capsicum, chopped
  • 125g cup mushrooms, chopped
  • 3/4 cup drained canned pineapple pieces
  • 3/4 cup light pizza cheese
  • 1/4 cup no added salt tomato paste
  • Olive oil cooking spray
  • Dough
  • 320g packet gluten-free pizza dough mix (see note)
  • 1 teaspoon xanthan gum
  • 1/4 cup olive oil
  • 2 eggs