Dough (Carol’s variations in red)
· 1 1/2 cups shredded mozzarella
· 3/4 cup almond flour (or 1/3 cup coconut flour--coconut flours absorbs liquid differently than most flours so much less is needed)
· 5 tbsp cream cheese
· 2 tsp xanthan gum
· 1 packet instant yeast
· 3 eggs (2 for dough,1 for egg wash)
· Salt, additional seasoning to taste
Optional: + 1/8 tsp onion powder, + 1/8 tsp garlic powder, + ½ tsp. Italian Seasoning
Filling
· 1/4 cup mozzarella or cheddar
· 7 slices pepperoni
· 1 tsp. pasta sauce for each roll
· 2 tbsp feta
Optional: 4 tbsp cooked italian sausage
garnish
· 1/4 cup shredded parmesan
· 1 tbsp butter
dough
Preheat oven to 400F
In mixer or large bowl, add flour, xanthan gum, yeast and seasoning
Mix dry ingredients throughly then add two eggs
In separate bowl, microwave mozzarella and cream cheese in 30 second intervals until melted
Once melted, add to flour and egg mixture scraping sides down (I mixed by hand, but could use stand mixer)
If mixture is too stiff, place it back in the microwave for 30 -45 seconds until pliable
With dough hook or wet hands, knead mixture for 5-10 minutes until fully combined
Using wet hands, separate dough into 4 balls
Flatten the dough balls into desired shape, making small indent in the middle
Fill with choice of ingredients and mold dough around ingredients gently to close
Brush with egg wash
Place on parchment and bake for 22-25 minutes until dough is golden brown (for 4, less if you make smaller portions)
Melt butter and mix with italian seasoning to brush over each pizza pocket
Sprinkle
with parmesan
Wet hands make it easier
to handle dough
To create pockets, shape dough around ingredients empanada style folding over
and pressing seams closed then patting it and forming until it’s your desired
shape
Xanthan gum made the crust more sturdy than if you were to omit.
The yeast did appear to make the dough rise more than usual Serving Size: 1 Pocket Calories: 443 Calories Fat: 34 g Carbohydrates: 10g Total, 8g Net Fiber: 2g Protein: 26 g