Vegan Calzone

Vegan Calzone
Once homemade vegan pizza was mastered, it was hard to stop there. So I didn’t. I went ahead and made this Calzone with a hummus, sautéed mushroom, corn and sun dried tomato filling. That was yesterday and I am still living the moment of that first bite today. It was that good.

It takes a while to figure out how to make your own dough perfectly as the results very depending on your flour, on your yeast, the temperature of your kitchen and your oven. But following a few essential rules of thumb, you will have good results and it is SO rewarding. Just keep these in mind: 1. Keep the warmth in the entire process. Don’t let the dough and the yeast mixture get cold at any time. 2. Knead, knead, knead. The more the better. 3. The oven needs to be preheated and it needs to be HOT! 500F hot. A pizza stone and a pizza peel are always a good investments (they are not expensive).

Or if you are not feeling like spending the time, you can go for the easy option and use a store-bought pizza dough. In any case, the full recipe is here:

Vegan Calzone
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Course: Entree
Cuisine: Vegan
Servings: 4 Calzones
Author: Dreamy Leaf
  • 3 cups bread flour
  • cup water
  • ¼ cup olive oil
  • 1 tsp dry yeast
  • 1 tsp maple syrup or sugar
  • 1 tsp salt
  • 3 cup sautéed mushrooms recipe here
  • 1 cup corn
  • ½ cup sliced olive
  • ½ cup hummus
  • 2 tbsp sun dried tomatoes
  • ½ cup chopped parsley
Topping and baking
  • Extra virgin olive oil as needed
  1. Warm up the water (it should still be easy to touch. If too hot, you will kill the yeast and the dough won't rise).
  2. Put the yeast, maple syrup (or sugar) and half of the water in a large glass, stir lightly and keep in a warm place until the yeast starts to foam and rise, about 10 minutes.
  3. Put the flour and the salt in a large bowl and mix them.
  4. Add the yeast mixture along with the rest of the water to the bowl. Start combining and kneading with your hand. When the flour and water is more or less combined, add the olive oil.
  5. Knead the dough for about 10 minutes, using folding and pressing motions. The dough should turn out quite soft and stretchy.
  6. Cover the top of the bowl (stretch film works well), wrap the bowl with towels, and keep in a very warm place if possible. Let the dough rise for about 40 minutes. It should at least double in size.
  7. When the dough has risen enough, split it in half (this makes two large pizzas).
  8. Now is a good time to start pre-heating the oven to 500 F.
  9. Dust a clean surface with flour, take a tennis ball size dough hand-roll the dough, working from the center outwards.
  10. Spread hummus and the filling mixture over half of the dough.
  11. Fold the dough over in half and pinch the edges together to seal.
  12. Transfer to baking sheet. Brush the top with olive oil. Bake until golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

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