Gluten Free Pepperoni Pizza Pockets

Share on facebook
Share on pinterest
Share on twitter
Share on linkedin
Share on email

 As far as we’ve come with gluten free offerings over the last 10 years, there are still some things that just don’t quite measure up. These Gluten Free Pizza Pockets are one of those things that just need to be homemade! Before my husband was diagnosed with Celiac disease, his favorite foods were chicken pot pie and pizza pockets (#prouddietitianwife)… so, for his birthday last week, I decided to come up with a version we both could be happy with!

This recipe was sponsored by Bob’s Red Mill. All ideas and thoughts are my own. 


Gluten Free Pepperoni Pizza Pockets
Print Recipe Pin Recipe

Rate this recipe!

0 from 0 votes
Course: Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 8 pizza pockets
Carbohydrates: 38g

Ingredients

  • 2 3/4 cups Bob’s Red Mill Gluten Free All Purpose Flour Blend
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon coconut sugar
  • 1 tablespoon avocado oil
  • 1 1/4 cup water
  • 1/4 cup marinara sauce
  • 16 pepperoni slices
  • 4 mozzarella cheese sticks
  • 2 tbsp butter or coconut oil
  • 1 tsp Italian seasoning

Instructions

  • Preheat your oven to 400°F.
  • In a large bowl, whisk together the gluten free flour, baking powder, salt, and coconut sugar.
  • Add the oil and water gradually, mixing as you go. (You can also do this in a stand mixer with a dough hook attachment.
  • Once a dough has formed, coat your hands with a small amount of the gluten free flour blend and knead the dough for a few minutes.
  • Next, line a baking sheet with parchment paper and coat the parchment with flour.
  • Divide the dough into 8 portions of equal size. Spread each portion into a square. Brush the top of each square with butter or coconut oil.
  • Spread 1/2 Tbsp marinara sauce on each square. Place 1-2 pepperoni slices on top of each square and then place 1/2 a cheese stick on each one as well.
  • Gently wrap the pepperonis and cheese stick in the dough, pinching the sides together to seal everything inside. Brush the tops with more butter or coconut oil, and sprinkle with Italian seasoning.
  • Bake for 20 minutes or until the tops are golden brown. Enjoy immediately, or freeze for later!

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1pizza pocket | Calories: 275kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Fiber: 6g | Sugar: 3g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

More to explore...

two sweet potato smoothies in mason jars with gold metal straws

Creamy Sweet Potato Kefir Smoothie 

This Creamy Sweet Potato Kefir Smoothie tastes just like sweet potato pie and packs 18g of protein in each smoothie, with no protein powder!

veggie and beef quesadillas with sour cream

Cheesy Veggie & Ground Beef Quesadillas

These Cheesy Veggie & Ground Beef Quesadillas are the perfect, easy weeknight meal filled with lots of veggies and flavorful ground beef!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

tame sugar demons!

By entering your email below, you agree to receive emails about new resources and events from Milk & Honey Nutrition.

This site uses cookies to help improve your user experience. You acknowledge your acceptance by clicking Accept. Read our Privacy Policy here.