Keto Fat Head Cheeseburger Calzone Pizza

Fathead dough lovers, it’s time to get excited! You’ve probably tried fat head pizza and our fathead morning pockets but have you tried fathead calzone?

I’ve been thinking about creative ways that I can start to use this dough and a calzone was a must-try… and what a result! This low-carb Cheeseburger Fathead Calzone is my new favourite. It’s so easy to make too.

What calzone flavour combinations would you like to see next? Enjoy!

Nut-free Alternatives

Instead of ²/₃ cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.

Step-by-step

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Add the ghee or butter to a skillet or non stick frying pan.

2. Sauté the onion on a medium heat for 3 minutes until soft. Add the beef and cook for about 4 - 5 minutes until browned. Drain any excess fat.

   

3. Add the mustard, tomato puree, coconut aminos and herb of choice. Cook for a further 1 minute until combined. Season with salt and pepper to taste. Remove from the heat.

   

4. Place the mozzarella in a bowl and microwave for about 1 ¹/₂ minutes, or melt on the stove on a low heat, until melted. Mix through the almond flour, using a fork, to form a dough.

5. Roll the dough between 2 sheets fo greaseproof paper or a silicone mat and parchment paper.

   

6. Add the meat mix to the right hand side of the dough leaving the edges clear (don’t include the juices). Top with cheese. Then with Jalapeños or pickles.

   

7. Fold to form a calzone shape and fold over the edges. Make sure it’s tightly sealed by pressing with your fingertips.

8. Carefully make 2 small air vents in the top. Not too big or the cheese with escape!

   

9. Bake in the oven for 15 - 18 minutes until golden. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy warm.

10. Tastes the best when served fresh, but can be stored in the fridge for 3 days and reheated. Freezer for up to 3 months. Cook first then freeze and reheat.

    

Recipe

Keto Fat Head Cheeseburger Calzone Pizza

★★★★★4.7 (164 ratings)

This low-carb calzone recipe is a great way to eat a cheeseburger. It's like a pizza stuffed with ground beef ...

Hands on

15m

Overall

35m

Servings

2

5.9 g

Net carbs

28 g

Protein

36.9 g

Fat

472

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• Cheeseburger Filling:
• 1 tsp ghee or butter
• ¹/₄ small yellow onion (18 g/ 0.7 oz)
• 125 g ground beef (4.4 oz)
• ¹/₄ tsp Dijon mustard
• 1 tbsp tomato puree or keto ketchup (15 g/ 0.5 oz)
• ¹/₂ tsp coconut aminos or tamari sauce
• 2 tbsp chopped cilantro or parsley
• ¹/₄ sea salt, or to taste
• ¹/₄ black pepper, or to taste
• ¹/₄ cup grated cheddar cheese (28 g/ 1 oz)
• 1 jalapeños or 2 sugar-free pickles (14 g/ 0.5 oz)
• Optional: more mustard, ketchup and pickles to serve
• Simplified Fat Head Dough:
• ³/₄ cup shredded low-moisture mozzarella cheese (85 g/ 3 oz)
• ¹/₃ cup almond flour (33 g/ 1.2 oz)

Instructions

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Add the ghee or butter to a skillet or non stick frying pan.

2. Sauté the onion on a medium heat for 3 minutes until soft. Add the beef and cook for about 4 - 5 minutes until browned. Drain any excess fat.

3. Add the mustard, tomato puree, coconut aminos and herb of choice. Cook for a further 1 minute until combined. Season with salt and pepper to taste. Remove from the heat.

4. Place the mozzarella in a bowl and microwave for about 1 ¹/₂ minutes, or melt on the stove on a low heat, until melted. Mix through the almond flour, using a fork, to form a dough.

5. Roll the dough between 2 sheets fo greaseproof paper or a silicone mat and parchment paper.

6. Add the meat mix to the right hand side of the dough leaving the edges clear (don’t include the juices). Top with cheese. Then with Jalapeños or pickles.

7. Fold to form a calzone shape and fold over the edges. Make sure it’s tightly sealed by pressing with your fingertips.

8. Carefully make 2 small air vents in the top. Not too big or the cheese with escape!

9. Bake in the oven for 15 - 18 minutes until golden. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy warm.

10. Tastes the best when served fresh, but can be stored in the fridge for 3 days and reheated. Freezer for up to 3 months. Cook first then freeze and reheat.

Nutrition per serving, ½ calzone

Carbs 5%Protein 24%Fat 71% of calories

Net carbs

5.9 g

Total carbs

8.2 g

Fiber

2.4 g

Sugars

2.9 g

Protein

28 g

Fat

36.9 g

Saturated fat

14.4 g

Calories

472 kcal

Sodium

730 mg · 31.7% RDA

Magnesium

76 mg · 19% RDA

Potassium

459 mg · 23% EMR

Nutrition by ingredient

Per 1/2 calzone	Net carbs	Protein	Fat	kcal
Ghee	0 g	0 g	2.5 g	23
Onion, brown (yellow), raw	0.6 g	0.1 g	0 g	3
Beef, minced (ground), raw, grass-fed	0 g	10.7 g	12.5 g	159
Dijon mustard	0 g	0 g	0 g	0
Tomato purée (paste, unsweetened)	0.5 g	0.1 g	0 g	3
Coconut aminos (substitute to soy sauce)	0.1 g	0 g	0 g	0
Coriander (cilantro), fresh	0 g	0.1 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Cheddar cheese	0.4 g	3.2 g	4.7 g	57
Peppers, jalapeno, raw	0.3 g	0.1 g	0 g	2
Mozzarella cheese (low moisture, for pizza)	2.4 g	10.1 g	8.4 g	125
Almond flour (blanched ground almonds, almond meal)	1.5 g	3.6 g	8.8 g	98
Total	5.9 g	28 g	36.9 g	472

Serving size 1/2 calzone

• Gluten free
• Egg free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free