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    Low Carb Gluten Free Calzone

    By Nick Hall

    This is an easy to make, low carb, gluten free version of a calzone. The crust is made from eggs instead of the traditional flour and water which helps to increase the protein content while keeping the carb content low.


    Serves: 1-2
    Cooking time:
    10 minutes

    For outside crust:
    3 whole eggs
    Dried herbs
    Salt and pepper
    Olive oil

    For filling:
    Good quality leg ham
    1 ball of bocconcini cheese
    Spinach leaves
    Chopped spring onion

    For topping:
    1/2 can of crushed tomatoes
    Dried herbs
    1 clove of crushed garlic
    Salt and pepper

    Pre-set oven to grill
    Pre-head pan with olive oil
    Whisk three eggs in a bowl
    Add dried herb and salt and pepper
    Pour into a large non-stick pan and spread out evenly.
    When cooked, carefully remove egg base with a spatula onto plate
    In the same pan, saute the spinach spring onion
    Lay out the ham in the middle of the egg base and add the spinach, spring onion and torn bocconcini.

    Gently fold the egg base into a parcel shape, turn over and place back into the pan. Place under the grill for approximately 5 minutes.

    While the calzone is in the oven in a saucepan add garlic and herbs with salt, pepper and olive oil and brown the garlic. Add the crushed tomatoes and stir until the tomatoes reduce.

    Once you have removed calzone from the pan, pour the tomato sauce on top.

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