What better way to savor the goodness of fresh summer vegetables than wrapped in a delicious almond flour crust?
This week, Blue Diamond is featuring its recipe for oven-fresh Pesto Vegetable Calzone — a more nutritious and flavorful interpretation of a beloved Italian classic. With almond flour and a quick visit to your local farmer’s market (or, if you’re lucky, your own garden), you can have two scrumptious calzones on the table in little under one hour.
The best part about this recipe is its versatility. Once you create the almond flour crust, you can fill it with whatever fresh ingredients you like. Made with Blue Diamond Almond Flour and a simple gluten-free flour blend that you can prepare in advance, the crust requires sugar and yeast but not the leavening time of wheat-flour dough. After mixing the dough, simply roll it out between two pieces of parchment paper to make a circle. Remove the paper and spread fresh basil pesto over half of the dough (we use this pesto from our recipe for Almond Pesto Farfalle). You can then cover the same half of the dough with fresh vegetables and your favorite cheeses, fold the crust over the filling to create the calzone’s distinctive shape, and bake. Then all that’s left to do is enjoy! You’ll find that Blue Diamond Almond Flour crust bakes to a beautiful golden-brown and adds dimension to the calzone with its subtle flavor and texture.