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The Best Vegan Calzone Recipe – How to Make it in 38 Simple Steps

Give this simple recipe a try and learn how to make delicious calzones using all plant-based ingredients paired with a Neo-Neopolitan pizza dough recipe that will surely inspire even meat lovers.

Vegan calzones on a wooden dish.

The difference between calzone and pizza, of course, is in the crust. While a pizza utilizes the crust like a serving tray with everything piled on top, the crust on a calzone gets paraded like a prince. It’s the star of the show, the CEO of the company, the big kahuna.

This does turn up the pressure to put more care into mixing and shaping the dough, yes, but don’t let that stop you from trying your hand at making calzones. It’s really not that hard to pull off a good-looking crust. As with anything, practice makes perfect. And remember, just as a big kahuna looks pretty ridiculous shouting orders to an empty room, that perfect crust on a calzone only truly shines in the company of its fillings.

Vegan Calzone Recipe

Alice Mesa
To hungry dinner guests, nothing is as beautiful or impressive as the sight of a homemade pizza coming out of the oven. Nothing, that is, with the exception of a homemade calzone. They may share the same ingredients of crust, sauce, and fillings, but the calzone has a way of always scoring just a few more points on the wow meter over its sibling, the pizza.

Video Version

Cuisine Italian
Servings 2 Calzones


  • Electric Mixer
  • Large bowl
  • Sauce Pot
  • Spatula
  • Blender
  • Skillet
  • 9-Inch Pie Tin
  • Rolling Pin


Sauce Ingredients

  • 24 ounces Pre-made vegan marinara Sauce Some commercially-made sauces contain meat or milk products, while others are purely plant-based. Check the ingredients label to verify
  • 1 tbsp Olive Oil
  • 1 clove Medium to Large Garlic minced
  • 1/8 teaspoon Dried Thyme
  • 1/8 teaspoon Dried Basil
  • 1/4 teaspoon Dried Parsley
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Fennel Seeds
  • 1/2 teaspoon Brown Sugar
  • 1/2 teaspoon Vegan Worcestershire Sauce available at most grocery stores

Garlic Cashew Cream “Ricotta Cheese” Ingredients

  • 1 cup Cashew soaked at least 2 hours in water and drained
  • 1/2 cup Water
  • 2 cloves Garlic peeled
  • 1/2 tbsp Lemon Juice
  • 2 tbsp Nutritional Yeast
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

The Sauteed Vegetable Mixture Ingredients

  • 1 tbsp Olive Oil
  • 1/2 cup Diced Onion
  • 2 ounces Cremini Mushroom or White Mushroom thick sliced
  • 1/2 cup Red Bell Pepper
  • 1/2 cup Diced Zucchini or Squash

Other Fillings Ingredients

  • 1/2 cup Fresh Basil chopped
  • 1 cup Grated Vegan “Mozzarella Cheese” available at most grocery stores
  • 1/2 cup Grated Vegan “Parmesan Cheese” available at most grocery stores


Dough Instructions

  • Using an electric stand mixer, combine all ingredients in the mixer bowl.
  • Mix on low speed with the dough hook for 4 minutes or until ingredients come together in a coarse ball. Let the dough rest for 5 minutes.
  • Mix at medium speed for an additional 2 minutes. By now, the dough should be smooth and tacky to the touch.
  • If the mixture seems too sticky, add flour one tablespoon at a time while mixing on low until the dough clears the sides of the bowl and only a small bit of it sticks to the bottom of the bowl.
  • If the mixture seems too dry, add water one tablespoon at a time while mixing until the same result is achieved.
  • Test the dough by pinching off a small piece and stretching it apart with both hands, rotating with each pull, so that the dough gets stretched in multiple directions.
  • If the dough can be stretched to a thin, see-through “windowpane” or membrane, without ripping, it’s ready. If not, mix it some more on low and repeat the test until it does.
  • Divide dough into 2 equal pieces. Shape each one into a ball and rub lightly with olive oil.
  • Tuck each ball inside its own sealable plastic bag. Allow them to sit at room temperature 15 minutes, then freeze for future use.
  • If you’re making calzones the same day, let the dough sit an additional hour at room temperature. By now, they should be slightly airy from fermentation.
  • Remove dough from the bag, punch down to expel the air, reshape into balls, place them back into their bags, seal, and refrigerate at least 2 hours. The dough can be refrigerated up to 2 days.
  • Remove dough from refrigerator 2 hours before you plan on making calzones to allow them to warm to room temperature.

Sauce Instructions

  • Add the oil to a medium-sized non-stick sauce pot and place over medium heat until oil shimmers.
  • Add garlic and cook while stirring until golden brown, about 1 min.
  • Add remaining ingredients, stir to combine, and bring to a boil.
  • Cover saucepot with lid, reduce heat to low and simmer gently for 30 minutes.
  • Remove from heat. Let cool to room temperature.
  • Any unused sauce can be frozen for future use.

Garlic Cashew Cream “Ricotta Cheese” Instructions

  • Combine all ingredients in a blender and blend until smooth and creamy.
  • Scrape down sides of blender occasionally to get all the stray chunks of cashews in on the blending action.
  • Refrigerate in a closed container until ready to use.

The Sauteed Vegetable Mixture Instructions

  • Add olive oil to a medium-sized non-stick skillet. Place over medium heat until oil shimmers.
  • Add onions, mushrooms, and bell pepper. Sautee, stirring frequently, until onions just start to become translucent, 2-3 minutes.
  • Add zucchini or squash. Sautee, stirring frequently, until just softened, another 2-3 minutes.
  • Remove from heat. Let cool to room temperature.

Assemble and Bake The Calzone Instructions

  • Pre-heat oven to 425F
  • Once the dough has warmed to room temperature, place it on a lightly floured surface and roll gently with a rolling pin to form a circle roughly one inch larger than the size of the pie tin.
  • For example, I have a 10-inch pie tin, so I roll my dough out to 11-inches. If dough shrinks considerably before you get to the desired size, let it sit undisturbed 5 minutes before continuing to roll.
  • Place dough evenly inside the pie tin
  • Ladle about ½ cup sauce over the lower half of the circle of dough and spread evenly over this half, leaving a one-inch border at the edges of the dough.
  • Add about ½ cup sautéed vegetable mixture on top of the marinara, distributing evenly.
  • Add teaspoon-sized dollops of garlic cashew cream ricotta over the vegetable mixture.
  • Sprinkle basil on top, distributing evenly.
  • Sprinkle enough “mozzarella” and “parmesan” on top to cover, distributing evenly.
  • Fold the top half of dough over the lower half, enclosing the fillings, forming a half-moon shape.
  • Pinch edges of dough firmly together to seal.
  • Bake 20 minutes or until the crust is golden brown. Remove from the oven. Let cool 10 min.
  • Serve to your dinner guests and prepare to become everyone’s best friend.
Keyword Main Course, Recipe, Vegan Calzone

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