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Gluten-free ham and pineapple calzone
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Kid-friendly mini wheat-free pizzas.
Ingredients:
  • 100g lean salt-reduced leg ham, thinly sliced
  • 1/2 small red capsicum, chopped
  • 125g cup mushrooms, chopped
  • 187.50 ml drained canned pineapple pieces
  • 187.50 ml light pizza cheese
  • 69.38 gm no added salt tomato paste
  • Olive oil cooking spray
  • 320g packet gluten-free pizza dough mix (see note)
  • 1 tsp xanthan gum
  • 56.88 gm olive oil
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced and line 2 large baking trays with baking paper.
  • In an electric mixer, blend dough mix, xanthan gum, oil, eggs, and 100ml of cold water on low speed for 2 minutes until a smooth consistency forms. Then, using lightly oiled hands, transfer the dough onto a lightly oiled surface and knead for 1 minute as mentioned in the notes.
  • Divide dough into 4 equal portions. Set 3 portions aside and cover with plastic wrap. Roll out the remaining portion on a lightly floured surface with a rolling pin to form a 22cm round.
  • Mix ham, capsicum, mushroom, pineapple, and 2/3 cup cheese in a bowl. Spread dough with tomato paste, leaving a 1cm border. Place a quarter of the ham mixture on one half of the dough. Brush edges with water, fold over, and seal. Place on prepared tray. Repeat with remaining ingredients on separate trays. Spray tops with oil and sprinkle with remaining cheese.
  • Bake until golden brown and fully cooked, about 12-15 minutes. Serve hot.

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