Grain-Free Pizza Pockets
Anyone remember hot pockets? These homemade grain-free pizza pockets bring me back to my childhood and are made with a fraction of the ingredients. We made these a few weeks ago and they were such a hit that my daughter requested them again for her playdate. These are quick to pull together and taste amazing. Give them a try and let me know what you think!
Ingredients:
For the dough:
1 cup organic arrowroot powder
¼ cup plus 1 tbsp organic coconut flour
2 cups shredded organic mozzarella cheese
½ tsp Celtic sea salt
6 tbsp filtered water
1 large organic pasture raised egg
For the filling:
½ cup shredded organic mozzarella cheese
½ cup organic pizza sauce (I used Whole Foods Organic)
Optional: ¼ cup uncured pepperoni, chopped (I used Applegate Naturals)
Preheat the oven to 350 degrees F.
Add the arrowroot powder, coconut flour, 2 cups of shredded cheese, and sea salt in the bowl of a food processor and pulse to combine. Add the egg and water and process until a dough forms.
In a small bowl, combine the pepperoni (if using), ½ cup mozzarella cheese and pizza sauce and set aside.
Dust a clean space on the counter with arrowroot flour. Place the dough on top and using a rolling pin, roll the dough until it’s about ¼ inch thick. Using a round cookie cutter, cut circles out of the dough and place half of them on a cookie sheet lined with parchment paper.
Place about 1 ½ tbsp of the filling mixture into the center of each dough round. Fill a small bowl with water, dip your fingers in the water and then gently rub the water around the edges of the dough on the baking pan. Then, place a second dough round on top and gently press down on the sides to seal the edges. Repeat with the remaining dough and filling ingredients. Using a fork, poke the top of the pizza pocket 3 times.
Bake for 18-20 minutes until golden brown on the edges. Cool for 15 minutes before serving.
Makes about 8 pizza pockets.
Serve plain or with a side of pizza sauce for dipping.
Notes:
If you don’t have a large round cookie cutter you can use a wide mouth metal ball jar lid instead.
This is a great recipe to get the kids involved for a fun baking activity.
You can use the same dough and change up the filling.
Have some leftovers that you aren’t going to use? Pop them in the freezer and just defrost overnight for an easy school lunch.
This recipe is based off of Deliciously Organic’s Pizza Pockets recipe, which can be found by following this link.
