• 1 1/2 cups shredded mozzarella
  • 3/4 cup almond flour
  • 5 tbsp cream cheese
  • 2 tsp xanthan gum
  • 1 packet instant yeast
  • 3 eggs (2 for dough,1 for egg wash)
  • Salt, additional seasoning to taste


  • 1/4 cup mozzarella or cheddar
  • 7 slices pepperoni
  • 4 tbsp cooked italian sausage
  • 2 tbsp feta


  • 1/4 cup shredded parmesan
  • 1 tbsp butter
  • 1 tsp italian seasoning



  1. Preheat oven to 400
  2. In mixer or large bowl, add almond flour, xanthan gum, yeast and seasoning
  3. Mix dry ingredients throughly then add two eggs
  4. In separate bowl, microwave mozzarella and cream cheese in 30 second intervals until melted
  5. Once melted, add to flour and egg mixture scraping sides down (I used dough hook)
  6. If mixture is too stiff, place it back in the microwave for 30 -45 seconds until pliable
  7. With dough hook or wet hands, knead mixture for 5-10 minutes until fully combined
  8. Using wet hands, separate dough into 4 balls
  9. Flatten the dough balls into desired shape, making small indent in the middle
  10. Fill with choice of ingredients and mold dough around ingredients gently to close
  11. Brush with egg wash
  12. Place on parchment and bake for 20-25 minutes until dough is golden brown
  13. Melt butter and mix with italian seasoning to brush over each pizza pocket
  14. Sprinkle with parmesan


Wet hands make it easier to handle dough
To create pockets, shape dough around ingredients empanada style folding over and pressing seams closed then patting it and forming until it’s your desired shape
Xanthan gum made the crust more sturdy than if you were to omit.
The yeast did appear to make the dough rise more than usual


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