Ingredients
Scale
for the dough:
- 3 cups shredded low moisture, part skim mozzarella cheese
- 5 tablespoons cream cheese
- 2 large eggs
- 2 cups blanched almond flour (I used this brand)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Â 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
for the filling:
- 5 ounces slices pepperoni (about 48 slices)
- 2 cups shredded sharp white cheddar cheese
- 1/2 cup Paleo Pizza Sauce, extra for dipping (get the recipe here)
- 1 large egg, whisked
Instructions
- Preheat the oven to 425°F
- In a large microwave safe mixing bowl, combine the mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.
- To the mixing bowl, add the eggs, almond flour, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well incorporated.
- Divide the dough into 8 balls. Roll each ball between two sheets of parchment paper until 1/4 inch thin.
- Spoon 1 tablespoon of pizza sauce onto each round and spread in a circle, leaving space around the edges.
- In the center of each one, place 6 slices of pepperoni and 1/4 cup of cheddar cheese.
- Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 pizza pockets.
- Place the pizza pockets on the prepared baking sheet and brush egg wash over top of each one.
- Bake for 20 minutes or until golden brown and the dough is cooked through
Notes
net carbs per pizza pocket: 8g
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 pizza pocket
- Calories: 581
- Fat: 45.2g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 36.2g
Keywords: keto pizza, low carb hot pockets, gluten free pizza pockets, keto recipes, low carb recipes