Ingredients

The following ingredients have 4 Servings
  • 1/2 TB unsalted butter
  • 130 g mushrooms (finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 80 g baby spinach
  • 80 g ricotta cheese
  • 50 g sour cream
  • salt and freshly ground black pepper
  • 2 large basil leaves
  • 100 g almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 large egg
  • 170 g mozzarella cheese
  • 60 g full-fat cream cheese (soft cheese)

Instruction

  • 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!