ALKALINE ELECTRIC CHEESY KALE & MUSHROOM SPELT CALZONE | THE ELECTRIC CUPBOARD

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

spelt flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Sauté 8 oz of white mushrooms and 1/4 cup of red onion in grape seed oil until tender.

Add 2 cups of chopped kale to the skillet and sauté until just wilted.

Transfer the sautéed mixture to a bowl to stop the cooking process.

In a blender, combine 1 cup of pre-soaked walnuts, juice from 1 key lime, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt, and a pinch of cayenne.

Add 1/2 cup of spring water to the blender and blend until smooth; set aside.

In a mixing bowl, combine 1 1/2 cups of spelt flour, 1 teaspoon thyme, 1 teaspoon basil, 1 teaspoon sea salt, 1/4 teaspoon ginger, and 1 teaspoon onion powder; mix well.

Add 1 teaspoon of avocado oil to the flour mixture.

Gradually add carbonated water, starting with 1/2 cup, mixing until a dough forms; scrape the sides of the bowl as needed.

Cover the dough and let it sit for 20 minutes.

Flour a surface and knead the dough slightly before rolling it out into a large circle.

Spread the sautéed kale and mushroom mixture over one half of the dough, leaving space to fold.

Add the walnut cheese mixture on top of the vegetables.

Brush a little spring water on the edge of the dough to help seal it.

Fold the dough over the filling, ensuring not to go all the way to the edge, and crimp the edges to seal.

Create air pockets in the calzone to allow steam to escape during baking.

Transfer the calzone onto a baking sheet lined with parchment paper.

Preheat the oven to 350°F (175°C).

Bake the calzone for 25 minutes.

After 25 minutes, remove the calzone and brush it lightly with grape seed oil.

Return the calzone to the oven for an additional 5 minutes to achieve a golden brown crust.

Remove the calzone from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens