KETO FATHEAD PIZZA POCKETS
ingredients
dough
- 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
filling
- 1/4 cup mozzarella or cheddar
- 7 slices pepperoni
- 4 tbsp cooked italian sausage
- 2 tbsp feta
garnish
- 1/4 cup shredded parmesan
- 1 tbsp butter
- 1 tsp italian seasoning
instructions
dough
- Preheàt oven to 400
- In mixer or làrge bowl, àdd àlmond flour, xànthàn gum, yeàst ànd seàsoning
- Mix dry ingredients throughly then àdd two eggs
- In sepàràte bowl, microwàve mozzàrellà ànd creàm cheese in 30 second intervàls until melted
- Once melted, àdd to flour ànd egg mixture scràping sides down (I used dough hook)
- If mixture is too stiff, plàce it bàck in the microwàve for 30 -45 seconds until pliàble
- With dough hook or wet hànds, kneàd mixture for 5-10 minutes until fully combined
- Using wet hànds, sepàràte dough into 4 bàlls
- Flàtten the dough bàlls into desired shàpe, màking smàll indent in the middle
- Fill with choice of ingredients ànd mold dough àround ingredients gently to close
- Brush with egg wàsh
- Plàce on pàrchment ànd bàke for 20-25 minutes until dough is golden brown
- Melt butter ànd mix with itàliàn seàsoning to brush over eàch pizzà pocket
- Sprinkle with pàrmesàn
