I tried using my brie bread dough for these pizza pockets. I like this recipe because it is lower in calories, fat, and carbs (4 net carbs instead of 5.5) compared to the fathead pizza dough. The only downside (depending on your tastes) is that you get a HINT of the coconut flour flavor. Those who love this taste may not even pick up on it, but those who hate coconut will probably detect it. My son loved these, and despite the fact that I don’t really like coconut, I liked them too. The nutritional information shown below is for the crust only as you will want to stuff these to your own tastes and desires.
If you loathe coconut, definitely make this with the fathead dough!
- 1 1/4 cups mozzarella cheese
- 1/4 cup almond flour (I like Honeyville)
- 3 Tbsp coconut flour
- 1 Tbsp butter, melted
- 1 egg
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp xanthan gum (optional)
- 1 Tbsp butter, melted with 1 tsp chopped garlic (optional)
Preheat oven to 400 degrees.
Melt cheese in the microwave for 80 seconds. Stir. Add the remaining ingredients except for optional butter and garlic at the end, and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is too difficult to combine. You can also use your hands to incorporate all of the ingredients. Don’t worry if it doesn’t look like it totally combines and is all one texture or color. Split the dough into three equal portions.
On a baking mat or parchment paper, press out the dough until it makes flat rectangles. Place the toppings on one side of the dough. Make sure to leave about 1/2 inch on the perimeter so that it can be folded over to make a pocket. Fold the dough so that it creates a pocket and firmly press the sides together to seal.
OPTIONAL: brush the melted butter and garlic mixture over the tops of the pockets. Sprinkle with a bit of sea salt.
Bake for 20 minutes until golden brown. Allow to cool a few minutes before serving. This allows the dough to crisp up a bit.