Homemade Gluten free Pizza Hot Pockets
With a golden brown gluten free crust filled with melted cheese and pepperoni, these homemade gluten-free hot pockets are hard to pass up! The teenager fan favorite just got an adult-style upgrade with fresh wholesome ingredients. Whether it's game day, a date night in, or a BBQ out bak, this easy and fun recipe will be a hit!
Servings: 8 Pizza Pockets
Calories: 245kcal
Ingredients
- 1 cup almond flour
- ½ cup tapioca flour plus a little more to roll out the dough
- ½ teaspoon garlic powder
- 2 tablespoon nutritional yeast
- 2 eggs divided (one will the used for the egg wash)
- 1 tablespoon water plus more if needed
- 3 tablespoon coconut oil solid
- 1 cup marinara sauce
- ½ cup shredded mozzarella
- ½ cup pepperoni I used this turkey pepperoni
Instructions
- Preheat oven to 400 F. In a bowl or food processor, mix together the almond flour, tapioca flour, garlic, and nutritional yeast. Add the egg, water, and coconut oil and mix to incorporate. If the dough is too dry, add another tablespoon of water. If the dough is too wet, add a little sprinkle of tapioca flour. Mix until a large ball of dough forms.
- Sprinkle a little tapioca flour on a piece of parchment paper. Place ½ of the dough on top and sprinkle with more tapioca flour before rolling it out about ¼ inch in thickness. Repeat with the other half of the dough on a separate piece of parchment paper.
- Slice each piece of dough into 3 x 3 squares. You should be able to get 6 - 8 squares in each piece of dough. Set one of the halves aside, these will be the tops of the hot pockets. With the other squares of dough, spread them 2 inches apart on the parchment paper.
- Spoon about 1 Tablespoon of marinara in the center of each square. Then sprinkle with another table spoon of mozzarella and 2 - 3 pieces of pepperoni. Place one of the bare squares over top of the filling. Use the a fork to seal the squares shut by pressing the edges together.
- Prepare an egg wash by whisking an egg in a small bowl. Brush each pocket with the egg wash and bake in the oven for 10 - 12 minutes until the crust turns a golden brown. et cool slightly then enjoy!
Notes
Storing : To store, place each gluten-free hot pocket in an airtight container in the fridge for up to 5 days. When ready to eat, heat up in the microwave or toaster.
Nutrition
Calories: 245kcal | Carbohydrates: 14g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 345mg | Potassium: 182mg | Fiber: 3g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg