vegan calzone recipe from the blooming platter. i made a few alterations:
dough: i used 1 1/4 cup all-purpose flour, 1/4 cup soy flour and 1/4 cup whole wheat pastry flour, and i added about a tablespoon of brown sugar and some italian seasoning. the crust turned out awesome.
cheese: added parsley, tahini, and left out the nutmeg. this did not make good cheese, not at all. the lemon zest was particularly off-putting. if i did it again i would probably want to use a “real” “fake” “cheese” like follow your heart mozzarella, which i haven’t bought in years because it’s too good.
filling: left out the spinach and zucchini and added sliced green olives. i also added balsamic vinegar to the onion/pepper/mushroom/garlic mixture while cooking, and left that separate from the tomato paste, which i just smeared straight onto the dough. i poured some boca meatless crumbles in as filling also.
shaping and baking: the pizza stone worked great, but it didn’t take nearly as long for mine to cook...the recipe said a total of 20 minutes, but mine were done in just a little over 10. i almost burned them.