This is an ingenius raw rendition of calzone created by Alissa Cohen. You’d never guess that the finished result is uncooked! It’s quite labor intensive but soooooo worth the effort!
In spite of what it looks like, it’s quite a simple recipe, the only tricky part is the assembly. One of the things I do is shape the crust into 4 half circles instead of 2 for easier handling. Calzone has a relatively short shelf life, however it freezes very well.
- 4 cups Sprouted Buckwheat
- 1 1/2 cups Soaked Flax Seeds
- 3/4 cup cold pressed Olive Oil
- 1 1/2 cups Carrots
- 2 cloves Garlic
- 1 teaspoons Curry
- 1 teaspoons Rosemary
- 1 teaspoon Thyme
- 2 teaspoons Sea Salt
Grind the carrots in food processor. Add in rest of ingredients and blend well until reach dough-like consistency.
On teflex sheet, form half the dough into a half circle about 1/4 – 1/2 inch thick. Repeat on second teflex sheet with remainder of the dough.
Dehydrate at 105 for 3 to 4 hours; then turn over and dehydrate for another 1 to 2 hours. (You don’t want it too dry though!)
- 1 cup Macadamia Nuts
- 1 cup Cashews
- 2 Tablespoons Tamari
- 1 1/2 tablespoons Lemon Juice
- 1/2 cup Water
In a food processor, blend all of the mozzarella cheese ingredients together until its completely smooth.
3. Spinach Dip
- 4 cups Spinach
- 1 large Avocado or 1 1/2 small Avocados
- 1/2 tablespoon Lemon Juice
- 1/2 teaspoon Herbamare Seasoning Salt
In a food processor again, blend all of the ingredients for the spinach dip together until smooth.
4. Marinated Veggies
- 1 cup Broccoli, diced
- 1 cup Mushrooms, diced
- 1/4 cup cold pressed Olive Oil
- Dash Sea Salt
Marinate the broccoli and mushrooms in the olive oli and sea salt for about 20 minutes or until the dough is done in a few hours.Assembly
1. Remove one sheet of crust (the dehydrated dough) from the dehydrator and spread the entire mixture of Mozzarella Cheese on top of the crust.
2. Place the spinach dip on top of the mozzarella cheese that is now on top of the crust. (These layers will be thick!)
3. Drain the marinated veggies and place these on top of the spinach dip.
4. Remove the other “half” of the crust from the dehydrator. With a very large spatula and with your hands flip the crust onto the top of the “loaded” crust. You will have to push this down a bit and may have fillings seeping out. That is okay.
5. With your fingers, go around the sides of the calzone and pinch together the crust. You may have to wipe away any filling that is leaking out as you pinch. Just be sure to close the sides well.
6. Dehydrate your assembled calzone at 105 degrees for 14 to 18 hours.
7.This will stay in the refrigerator for a day or two but is really great warm, straight out of the dehydrator.
– If you see the crust breaking of splitting, try to repair that before it goes back into the dehydrator by using your fingers and a bit of water to smooth it out. You will have to remove a few sheets to fit the assembled calzone into the dehydrator. You can re-warm your calzone by putting it back into the dehydrator for an hour or two before serving.
– I dehydrate the four half moons for a couple of hours at 115 before turning them over onto the mesh. I then turn the dial down to 105.
– I added a little water to the Spinach Dip as it’s too thick to my liking.
– Serve topped with fresh Tomato Sauce.
– For a quicker, less involved version, you can make the calzone recipe into sandwiches or pizza.
– I’ve also used the dough countless times as pizza crusts.