This Easy Low Carb Fat Head Bacon Cheeseburger Calzone is grain free and gluten free as well !!!
Cheesy, gooey, meaty, bread-y…is that a word?
Oh wait, doughy, that works right? You get where I’m going with this recipe don’t you? It’s all about that cheese and filling and biting into a sinfully tasting card laden burger stuffed into a calzone! NOT NOT AND NOT AGAIN!!
Ok it is Cheesy and meaty but it is NOT, I repeat NOT bread-y, not carb-y and certainly not sinful either!
NO.BREAD.AT.ALL.
The calzone is made from….wait for it…………..MOZZARELLA CHEESE! I first published this recipe in April of 2015, but updated it with a video for you!
Since I made this dough I’ve used it for not only savory but sweet recipes like my Cheese Danish! I’ve made a Chicken Parm Calzone and Pizza Pockets too!
Have you fallen off your chair yet? How is it possible? Well when I made my Grain Free Low Carb Pizza Dough I knew this calzone had to happen. I have a very old, back at the start of my blog, Whole Wheat Cheeseburger Calzone (you can look and go laugh at the pics) that I knew could be adapted and remade into a low carb version with that pizza crust.
And we were not disappointed.
My family in fact was in awe!
Placed on the side a little sugar free ketchup and mustard to dip and a few pickles and I call that a pretty easy dinner night!
No kneading dough, no yeast, no rising and waiting. Easy peasy and perfectly pick-up-able!
Obviously you must start with the pizza recipe in order to make the calzone but that is a pretty quick recipe in itself and in less than an hour or dare I say even 30 minutes if you have kids who can help, you can have this calzone on the table.
I think you’ve probably noticed I forgot the bacon in the recipe. But I want it in there! And it should be in there! Because …..you know it……everything is better with bacon!
Here’s my quick video to show you how easy this is!
Enjoy!
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Low Carb Grain Free Bacon Cheeseburger Calzone
Ingredients
Filling
- 6 slices no sugar added bacon (I used Applegate)
- 1 1/2 pound ground turkey or ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 6 ounces cream cheese
- 1/4 cup sugar free ketchup
- 2 cup shredded mozzarella
Instructions
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Prepare the pizza dough on a parchment lined baking sheet but DO NOT precook it as you would for the pizza recipe.
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Preheat oven to 425 degrees F.
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Cook the bacon in a skillet until crisp. Remove with a slotted spoon and transfer to a paper towel lined plate.
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Cook the ground turkey in the same skillet on medium high heat until browned and no longer pink.
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Add all the rest of the ingredients and cook until cheese is melted and combined well.
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Place the filling down the center of the pizza dough.
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Wet your hands with water then lift one side of the dough over on top if the filling as far as you can bring it.
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Fold the other half over and seal closed simply by pressing the dough with wet fingers.
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Bake for 20 minutes until golden brown.
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Let cool out of the oven 10-15 minutes before slicing.
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Enjoy with condiments and pickles!
Recipe Notes
Net Carbs for 2 slices= 7.5g
Wow!!! This was awesome! !! My husband are the whole thing g or dinner! I was able to get a little bit before it was gone
That’s awesome!
This is in the oven right now. I don’t have to taste it to know that I, and the other 4 people in this house, will love it!! Thanks for an easy and great recipe!
This …… is a keeper! Thanks for sharing this.
There is some prep work to it, but well worth the time.
It is very filling and one piece is about all we can handle!
I must experiment with the pizza crust part and see what else I can make from it.
Since I eat everything I can use real ground beef and maybe a phyllo dough or a regular pizza crust. Right. Looks yummy. Thank you.
DO you use whole milk or part-skim mozzarella?
That’s up to you, I usually get part skim, but either is fine.
Do you think fresh mozzarella would be too wet for this recipe? (either in the crust or in the filling?)
Yes I’ve made that mistake with this and other recipes that need less moisture, so part skim shredded worked better for me.
In the oven now, we’ll see how this goes. There are some details left out that would have been helpful. It’s definitely important to note specifically what size the dough should be when flattened out. It seems like the thing 12×16 would have worked out much better to get the two sides to connect when folding over. The 10×14 baking pan I used was much too small. I predict that my crust is going to be too thick and it barely connected together when I folded it. You would also want to use a 10″ minimum skillet or you may end up with some spillover. Mixture should be put down lengthwise from short side to shot side and the long sides come together when folding over.
If you need to be told what size skillet to use or how to fold a calzone, you need more than just a recipe.
I’m concerned the calorie count is off- I did the numbers myself, on two different recipe calorie webpages, and have come up with a MUCH higher Calorie per serving, and slightly higher Carbs per serving. Can you write out the nutrition information per ingredient? Or let us know exact brands per ingredient (as nutrition information can vary by brand). Also does the attached nutrition add in the calories from the pizza crust or is it just for the filling of the calzone? This looks like a great idea but I’m too scared now after seeing the calorie difference to try it out.
I use myfooddiary.com and pay $9 a month for accurate measurements, I have double checked it and it is correct.
This recipe was sheer genius!
I don’t even like coconut flour, but this recipe was delicious. Thanks!
Thank you!
Can i makr and frezze the dough is batches? Does it keep?
Sounds great!
you’ve come a long way baby.
Can I freeze the pizza dough ? And if so do I cook the pizza dough first ? Or freeze raw ?
Jackie
I’ve not tried freezing it, but if you’re just making a pizza I would probably spread it out like a pizza, cook and freeze it. That way you just thaw and it’s all ready in it’s shape for pizza. The calzone would be trickier. I am not sure if it will roll once frozen in a ball then thawed. Sorry I just haven’t tried it to know.
Wow, it looks so delicious in those pictures!!! Have to try making it for dinner. Thanks for sharing:)
Thanks!
Any chance you can develop a low carb, dairy-free version of a pizza crust/calzone? (And gluten-free, of course) So bummed I can’t eat this because it looks amazing!! (I can figure out dairy-free fillings/toppings, but the actual “bread” is where I need help.)
Im interested in other grain free..gluten free..sugar free low carb recipes you may have or be willing to share as ive recently been diagnosed with celiac disease as well as nut and wheat allergies and my dr also wants me staying away from white sugar and watching carbs….just need good recipes that will still have flavor and from what ive seen on your page so far looks like youve figured some things out. Anything your willing to share would be appreciated
All my recipes are free to browse in the recipe index: https://www.sugarfreemom.com/recipe-index/
Brenda m new to sugarfree mom and don’t know the recipe for pizza dough could you please post it again for us newby’s I would greatly appreciate it .
All you need to do is click the link of the low carb dough recipe and it will bring you right to the recipe itself.
This was sooooo goooooddddd!!!!! I have made the Fat Head Pizza dough in the past using almond flour, but never the coconut flour version. I have to say, I like this version better. Less mealy and more bread-like. I made 2 for dinner last night — the first one with just hamburger and the cheeses, and the second one I added bacon and chopped dill pickles . I liked the second one better. The pickles helped cut the cream cheese flavor and almost gave the whole thing the flavor of a reuben — which got me to thinking it would make a great reuben calzone. Just use sliced corned beef, sauerkraut, swiss cheese and maybe a little dressing or sauce like some horseradish. Will definitely be making this again and again.
Hi — we made this recipe last night. Followed the directions exactly.
I found the “bread” was way too dry and tasteless and hard to swallow. I ended up eating the middle portion and leaving the bread. Anyone else experience this?
Maybe you overcooked it?
In video shows eggs. But eggs not listed in recipe. How many eggs?
My video shows the low carb dough first and there are eggs in that dough recipe. It is linked in the recipe for the dough.
I just made it and tried to fold it over and it kept breaking! What did I do wrong? Did I overbook the crust maybe? It won’t look pretty, but hoping everyone can look beyond that! Lol
Did you weigh out the coconut flour?
Thank you soooo much for this recipe, Brenda. I made it for dinner tonight, and it is absolutely deeeee-licious!! In my opinion, this recipe is far better than any regular carb laden or other low carb burger recipe. I will definitely be making this again. Again, thank you for such a wonderful recipe. It tasted just like I was eating a decadent, high carb meal.
So happy you liked it!
Hi Brenda! Thank you for this delicious looking recipe, going to try it soon. Wondering if you could use almond flour instead of coconut? Thoughts?
Hi Beth,
I actually used the original fathead dough recipe that requires almond flour instead of coconut. It was fabulous!!! In fact, I’m making it again tonight, as my husband has been requesting it.
How well do these hold up in the freezer? with just a little bit of tweaking, these could be hot pockets!
We’ve eaten this so fast and usually just have a few pieces left to refrigerate, I’ve not tried freezing it.
Does the nutritional information include the low carb pizza dough
yes
Even though it looked like one of the Pinterest fails when I was done with it, it tasted great! Will definitely make again.
Thank you.
SO the nutrition facts, is that only for the filling and NOT including the crust recipe? It just doesn’t make sense how its possible given the nutricion facts and serving size of 12 on that recipe that this one only has 287 calories if it makes 8 servings.
I will double check my nutrition info again but it is for the whole piece not just the filling.
This is a good recipe, thanks for posting it.
Really good! We like it with more spice so will add extra garlic and Italian season next time. Left overs today will get a brushing of garlic butter. Will make this again. Easy with hubbys help.
Sounds like a great recipe, Brenda. However I don’t eat bacon, nor am I very much a fan of turkey meat. Could you just use regular beef mince? And would you have to cook the mince first before putting it in the dough?
I’m sorry I’ve never seen beef mince where I live and haven’t used it. Note sure what it even is. I’m guessing if it crisps up like bacon it would provide that same salty crunchy bite like bacon.
I’m confused…so you’re supposed to slice the calzone into 16 pieces and one serving is 2 slices? I haven’t made this but it seems like those slices would have to be tiny, unless this is the biggest calzone I’ve ever seen. I’m just trying to figure out if this is going to be enough food for my family of 6.
It’s a huge calzone. We are a family of 6 and we still end up with a few slices of left overs.
Brenda, can this dough be made in larger quantities and frozen in portion sizes? I work 3 jobs and so little time to put it together every time I want to make something….which with this would be every day! Thanks so much for all these incredible recipes!
I’ve not tried making it in batches and freezing but I do think it could work. Please come back and let me know how it goes.
Hey,
I am wondering why this isn’t Keto friendly. . .I am on Keto and this looks amazing. Is it the coconut flour?
It is keto. Coconut flour is fine on keto.