Ingredients

The following ingredients have 32 Servings
  • 3 cups shredded low moisture, part skim mozzarella cheese
  • 5 tablespoons cream cheese
  • 2 large eggs
  • 2 cups blanched almond flour (I used this brand)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  •  1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 5 ounces slices pepperoni (about 48 slices)
  • 2 cups shredded sharp white cheddar cheese
  • 1/2 cup Paleo Pizza Sauce, extra for dipping (get the recipe here)
  • 1 large egg, whisked

Instruction

  • Preheat the oven to 425°F
  • In a large microwave safe mixing bowl, combine the mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.
  • To the mixing bowl, add the eggs, almond flour, garlic powder, onion powder, Italian seasoning, sea salt and black pepper. Mix until all ingredients are well incorporated.
  • Divide the dough into 8 balls. Roll each ball between two sheets of parchment paper until 1/4 inch thin.
  • Spoon 1 tablespoon of pizza sauce onto each round and spread in a circle, leaving space around the edges.
  • In the center of each one, place 6 slices of pepperoni and 1/4 cup of cheddar cheese.
  • Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 pizza pockets.
  • Place the pizza pockets on the prepared baking sheet and brush egg wash over top of each one.
  • Bake for 20 minutes or until golden brown and the dough is cooked through