Fathead Pizza Pockets
Ingredients:
Dough
- 1.5 c Mozzarella Cheese shredded
- .75 c Almond Flour
- 5 tbsp Cream Cheese
- 2 tsp Xanthan Gum
- 2.25 tsp Fast Acting Dry Yeast 1 packet
- 3 Eggs divided use
- .25 tsp Sea Salt
Filling
- .25 c Mozzarella Cheese shredded
- 7 slices Pepperoni
- .25 c Italian Sausage cooked
- 2 tbsp Feta Cheese crumbled
Garnish
- .25 c Parmesan Cheese grated
- 1 tbsp Butter
- 1 tsp Italian Seasoning
Instructions:
- Preheat oven to 400.
- In a mixer or large bowl, add almond flour, xanthan gum, yeast, and salt.
- Mix dry ingredients thoroughly then add two eggs.
- In a 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 used the dough hook).
- If the 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 the desired shape, making a small indent in the middle.
- Fill with choice of ingredients and mold dough around ingredients gently to close.
- Brush with egg wash, using remaining egg and a splash of water mixed together.
- Place on parchment and bake for 20-25 minutes until dough is golden brown.
- Melt butter and mix with Italian seasoning to brush over each pizza pocket. Sprinkle with parmesan and serve.
Nutrition
Calories: 502kcal | Carbohydrates: 9g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 209mg | Sodium: 935mg | Potassium: 151mg | Fiber: 4g | Sugar: 2g | Vitamin A: 925IU | Calcium: 451mg | Iron: 2.1mg
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