Add all the dry ingredients for the dough in a bowl, mix to combine, add the lukewarm water, little by little until it forms a soft and kinda sticky dough, it cannot be too hard and dry.
Flour a clean and dry surface, then knead your dough for about 5-7 minutes, until the dough is elastic and smooth. Place the dough back in the bowl, drizzle and rub some olive oil on top so it doesn’t form a skin while it is proofing; cover with a damp cloth, place it in a dry warm place and let it proof for 1 hour to 1 hour and 40 minutes, or until the dough doubles in size.
After your dough has proofed, divide it in two, make two balls, cover them with a damp cloth then let your dough proof for one more hour.
Preheat the oven for 240℃ (464℉)
With the help of a rolling pin, open your dough until it forms a disc, it doesn’t need to be perfect. Add the tomato sauce, your favorite toppings, a drizzle of olive oil, dried oregano, then close it by rolling the ends on top of each other, then lightly pinch the seam so it doesn’t open during the cooking time. Brush the top of your calzone with tomato sauce, add some dried oregano, vegan parmesan cheese (optional), and a drizzle of olive oil and put it in the oven for 15 minutes in the middle rack then 5 minutes on the top rack.