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Home/ Food Recipes/The Best Keto Pizza Pockets #pizza #ketopizza

The Best Keto Pizza Pockets #pizza #ketopizza

caraoke

Tuesday, September 17, 2019

Easy keto pizza pockets using mozzarella dough. Almond flour mozzarella dough is a game changer. If you only ever try one low-carb recipe, this is it. See the conversion below to see how to make these using almond flour or coconut flour.

Ingredients:

Equipment:

Toasted sandwich maker

Mozzarella Dough:

170 g pre shredded/grated cheese mozzarella
85 g almond meal/flour
2 tbsp cream cheese full fat
1 egg medium
pinch salt to taste

Pizza Pocket Filling Ideas:

pre shredded/grated cheese
tomato paste
pepperoni slices
peppers sliced
mushrooms sliced

Instructions:

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt and mix gently.
Roll the keto cheese dough between 2 pieces of baking parchment/paper. Do not roll as thin as a thin pizza crust. It needs to be a little thicker so it is sturdy and will hold the pizza filings. See photos in this post.
Remove the top baking paper/parchment. Cut the dough into squares the same size as your toasted sandwich maker.
Place one square on the bottom of the sandwich maker, add your choice of fillings, place another square of dough on the top, press the lid of the sandwich maker down and cook for 3-5 minutes until golden.

NOTES:

Nutrition panel only shows the mozzarella dough for 1 pizza pocket. This recipe makes 4 pizza pockets.
Fillings are varied and additional. You may choose as much or as little pizza filling as you like.
Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
No sandwich toaster? No problem. Simply cut 8 large squares of keto cheese dough, add your chosen fillings in the centre or 4 of the squares. Place the remaining 4 keto dough squares on top, pinch the edges together and place on a lined baking tray and cook at 220C/425F for 12-15 minutes, or until golden.

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