AIP Italian Calzone
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
  • 1 cup cooked, mashed, and cooled white sweet potato
  • ⅓ cup arrowroot starch
  • ¼ teaspoon sea salt
  • ½ cup diced fully cooked AIP-compliant sausage, ham, or pancetta
  • ¼ cup sliced green or black olives
  • 1 garlic clove, minced
  • ½ teaspoon dried Italian herb seasoning
  • Small handful baby spinach
  • 1 teaspoon olive oil
  1. Preheat the oven to 375 degrees F and arrange an oven rack in the middle of the oven. Line a baking sheet with parchment paper. Have an extra sheet of parchment paper handy.
  2. In a food processor, combine the sweet potato, arrowroot starch and sea salt until fully combined.
  3. Spoon the dough onto the prepared baking sheet. Place the extra sheet of parchment on top of the dough and use it to assist you in shaping the dough into an 8-inch diameter circle.
  4. On one half of the circle, distribute the sausage, olives, garlic, seasoning, and spinach evenly. Use the bottom piece of parchment paper to assist you in folding the other half of the dough on top of the filling to form the calzone. It will look like a half-circle.
  5. Brush the olive oil all over the calzone. Use a fork and the help of your fingers to gently seal the dough.
  6. Bake the calzone for 28 to 30 minutes until the edges are lightly golden brown. Turn the broiler on high and broil for 2 to 4 minutes until the top of the calzone is a golden brown and crispy in spots.
  7. Let cool for 5 minutes before slicing in half.
Recipe by Autoimmune Wellness at