INGREDIENTS Dough 1½ Cups kamut or all-purpose flour 1⅛ tsp fast acting yeast ½ tsp salt ½ tbsp coconut sugar 1 tbsp olive oil ¾ cup warm water, or as needed Sun-Dried Tomato & Pesto Spread ½ cup raw cashews (soaked for at least 4 hours) 1 large garlic clove ⅓ cup sun-dried tomatoes, drained 1 medium tomato ⅓ cup fresh basil, packed ¼ tsp chili powder ¼ tsp freshly ground black pepper ½ tsp salt 2 tbsp olive oil Assembly Veggies of your choice Vegan cheese (optional, but recommended) INSTRUCTIONS Dough Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined. Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball. Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me). Sun-Dried Tomato & Pesto Spread Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed. Assembly Preheat oven to 500F. Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick! Spread the sauce on each calzone, without going all the way to the edges. Add the "toppings" - veggies and vegan cheese - on one side of the calzone. Fold into a semicircle and seal the edges. Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some dried basil on top (or fresh!). Cook for about 10 minutes, or until the bottoms have browned nicely. Enjoy!