Using a whisk, combine the dry ingredients in the bowl of your mixer.
Add the olive oil and water. Mix until the dough is sticking together.
Gather the dough together and form a ball. Place it on a mat, board, wax paper, or parchment paper that is sprinkled with rice flour. Only a little is need.
Roll the dough out to about ⅛ inch thickness. Then use a round bowl turned upside down to cut circles from the dough. Just press the bowl down firmly. Mine was slightly smaller than 7 inches in diameter.
Keep regathering the dough and rolling it to use it all up. Place the cut circles on a plate with pieces of wax paper between them.
Once all the dough has been cut, you are ready to make the calzones. Place a little pasta sauce, meat, and cheese on one half of each circle. Leave space around the edges, and don’t overfill it.
Dip two fingers in water and run them around the outside of the circle, then fold it over and press the edges together. The water will help the dough stick together and seal.
Place the calzones on a baking sheet and brush the tops with a little olive oil. Then sprinkle the tops with a little bit of coarse salt.
Place the baking sheet in a 400 degree oven and bake for 20 – 25 minutes.
Top each calzone with additional pasta sauce before serving.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gluten-free-calzones/