' Drowned' Cauliflower Calzone Pie Recipe

Name: ' Drowned' Cauliflower Calzone Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower (1.5 kg); 6 spring onions; 300 ml white wine; 8 ounces tuna; 200 g black olives; 200 g cream cheese; 300 g mozzarella cheese (grated); 1 teaspoon pepper; Yeast Pastry; 500 g strong flour; 60 ml olive oil; 280 ml water; 2 teaspoons yeast (or 1 cube lievito di birra); 1 teaspoon salt

Servings: persons

1 cauliflower (1.5 kg)
6 spring onions
300 ml white wine
8 ounces tuna
200 g black olives
200 g cream cheese
300 g mozzarella cheese (grated)
1 teaspoon pepper
Yeast Pastry
500 g strong flour
60 ml olive oil
280 ml water
2 teaspoons yeast (or 1 cube lievito di birra)
1 teaspoon salt

1
Slice the cauliflower, wash and place in a pot with the spring onion cut into strips and the freshly ground pepper.
2
Pour the wine on top . cook on high heat for 5 minutes, then simmer for 50 minutes or until cooked through. add salt to taste.
3
In the meantime prepare the dough: place the flour, oil, yeast and water in a processor with a dough attachment and mix until you get a soft and elastic dough.
4
Place in an oiled bowl, cover with a dish cloth and let it rise in a warm place for about an hour or until double in size.
5
Divide the dough into 2 pieces, one slightly larger than the other. with the rolling pin, roll out the pastry to the size of the baking sheet.
6
Place the dough on a baking paper . Place the grated cheese on the dough.
7
Drain the cauliflower, mix with the tuna, olives and cream cheese and place on top of the cheese. If you have some left over mozzarella you may sprinkle it on top.
8
Roll out the remaining pastry and put on top. now bring the bottom pastry, which is slightly larger and roll it up , on top of the other one. ( its a bit like rolling up a sleeve).
9
Pierce a large hole in the middle of the pie, and brush with more olive oil. Allow to rise slightly before putting in the oven.
10
Bake in a preheated 220 C for about 20 minutes or until the dough is lightly brown. You may brown it slightly under a grill if it remains pale.
11
Hint -- As soon as it comes out of the oven, take a clean dishcloth which has been dipped in water and squeezed dry (in other words, a damp cloth) and cover the pie for a minute or two. This helps the pie not become too crusty.

1101

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cauliflower (1.5 kg), 6 spring onions, 300 ml white wine, 8 ounces tuna, and more.

Yes, ' Drowned' Cauliflower Calzone Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

' Drowned' Cauliflower Calzone Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions