Italian AIP Calzone

February 27, 2017


Paleo is increasing in popularity. Living a Paleo lifestyle, there are food cravings that still creep up from time to time. Pizza. I’m positive this one hurts not to eat. If you’re unfamiliar with the paleo life it can be described as dairy-free, grain-free, nightshade-free, you may be wondering what is even left for a pizza recipe!? Well sweat nation wants to come through with some value for you. Just think if you could create a meal with amazingly gooey dough. Filled with salty and savory Italian flavors like rosemary and prosciutto, it's the answer to your pizza cravings. I know it’s a worldwide favorite. Sweat Nation presents you with the AIP Italian Calzone. With some simple tweaks to the filling ingredients, you will have a delicious, good for you favorite.

 This is a foolproof, easy recipe. After the first time you make it, you’ll become a professional. I left the ingredients somewhat open-ended… fill your calzone with any type of uncured AIP compliant meat (even use prosciutto or bacon, if that’s all you can find), olives (don’t leave them out — so delicious!), onion, seasoning mix, or vegetables (I’m thinking small diced zucchini and mushrooms would be awesome!)

This recipe serves one so if you want to make a fun night with friends, date, family or partner, set up little bowls of filling and let each person DIY their AIP calzone! Serve it up with a big green salad and you'll be feeding your mind, body & Soul!


Servings: 1


Here's What You Need....


  • 1 cup cooked, mashed, and cooled 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.























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