Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 178 kcal
Ingredients
Dough
3 1/2 cups shredded mozzarella cheese
4 ounces cream cheese
1 cup coconut flour I used Bob”s Red Mill
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 tsp Italian seasonings
1/4 tsp pepper
4 beaten eggs
Filling
1/2 cup tomato sauce
2 ounces sliced pepperoni
1 cup shredded mozzarella cheese
US Customary – Metric
Instructions
Preheat oven to 425 degrees F.
Microwave mozzarella and cream cheese for 1 min and 30 seconds until mostly melted.
Stir together to combine as best you can.
Whisk flour and seasonings together.
Add beaten eggs.
Stir together to combine well.
Wet hands and mix mozzarella and flour mixture together.
Knead until dough is formed.
Place between 2 pieces of parchment paper and roll out forming a 12 x 16 rectangle and 1/4 inch in thickness.
Cut into 12 rectangles, add filling ingredients distributed evenly onto one side of each piece of dough, fold over and pinch edges closed.
Spray a baking sheet with olive oil cooking spray and bake 12-15 minutes until golden in color.
Enjoy immediately.
Recipe Notes
Net Carbs: 4.1g
Nutrition Facts
Low Carb Pizza Pockets (Grain Free, Nut Free)
Amount Per Serving (1 g)
Calories 178
Calories from Fat 108
% Daily Value*
Fat 12g
18%
Saturated Fat 6.4g
40%
Cholesterol 74mg
25%
Sodium 451mg
20%
Carbohydrates 7.2g
2%
Fiber 3.1g
13%
Sugar 0.6g
1%
Protein 11.9g
24%
* Percent Daily Values are based on a 2000 calorie diet.