Pepperoni Pizza Pockets

Servings: 2 Prep: 15 min Cook: 25 min Total: 40 min

This recipe is from the magnificent, kind and generous Stacey, over at BeautyandtheFoodie.com. Check out her guest blog post to see why this is here!

Things you’ll need:

  • 2 Large baking sheets
  • Blender, or food processor
  • Parchment paper, 2 sheets
  • Pastry brush, or other sauce brush


Process zucchini and garlic in a food processor or blender until finely ground. Then place zucchini in, at least, two layers of paper towels or a cheesecloth. I tried to use one paper towel once, and the towel tore and ground zucchini went everywhere.


Wrap ground zucchini and garlic in paper towels or cheesecloth and squeeze out as much liquid as possible.


After combining the crust ingredients, divide dough into two mounds and spread each into a circular formation on the parchment paper with the back of a spoon. Try not to get it too thin. You should not see any paper through the dough. Then use the back of the spoon to slide around the circle and smooth out the edges.


After baking, place a second sheet of parchment paper on top of the zucchini crusts. Then flip both sheets, with crust between them, over onto baking sheet and slowly peel off the parchment paper on top of crust.


After baking, spread pizza sauce over entire crust, and put toppings and cheese over half of each circle.


Fold half of crust over bottom half with the toppings (like folding an omelet). Press open part of pocket closed with a spoon or fingers. Do not worry if it does not seal well, it will when the cheese melts. If any of the closed part cracks open, just push it closed with fingers. Brush the tops of crust with melted butter and sprinkle with parmesan. Put back in oven to bake again until browned.

Pepperoni Pizza Pockets

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
Zucchini Crust
1 small to medium (118g) zucchini, cut into thirds
19
0.4
1.5
4
0
1.5
2.6
1 each (3g) garlic clove, peeled (optional)
4
0
0
1
0
0
1
1 large (50g) whole egg
71.5
5
6.5
0.5
0
0
0.5
1 tbsp (7g) coconut flour
31
0.8
1.8
4.5
0
3
1.5
2 tsp (4.33g) golden flaxseed meal
20
1.5
1
1.3
0
1.3
0
1/2 tsp (.25g) italian seasoning
0.8
0
0
0.2
0
0.1
0.1
1/4 tsp (1g) sea salt (optional)
0
0
0
0
0
0
0
1/4 cup (28g) whole milk, low moisture mozzarella, grated (optional)
89
7
6
1
0
0
1
2 tsp (9.33g) butter, melted
66.7
7.3
0
0
0
0
0
1 tbsp (6.25g) parmesan cheese, grated
26.9
1.8
2.4
0.3
0
0
0.3
Pizza Sauce
2 tbsp (31.25g) tomato puree (or tomato-only sauce)
11.9
0.1
0.5
2.8
0
0.6
2.1
1/4 tsp (.13g) italian seasoning
0.4
0
0
0.1
0
0.1
0
1/4 tsp (.75g) garlic powder
2.5
0
0.1
0.6
0
0.1
0.5
1/4 tsp (.13g) oregano, ground
0.4
0
0
0.1
0
0.1
0
Toppings
8 thin slices (16g) pepperoni or salami (nitrate free)
78.9
6.9
3.4
0
0
0
0
1/4 cup (28g) cheese of choice, grated
89
7
6
1
0
0
1
Grand Totals (of 2 servings):
511.9
37.8
29.2
17.2
0
6.7
10.5
Totals Per Serving:
255.9
18.9
14.6
8.6
0
3.4
5.2 g
64.7%
Fat
22.2%
Protein
13.1%
Carbs

Pepperoni Pizza Pockets

Pepperoni Pizza Pockets

0 from 0 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 Servings
Author: DJ Foodie

Ingredients

Zucchini Crust

  • 1 small to medium zucchini cut into thirds
  • 1 each garlic clove peeled (optional)
  • 1 large whole egg
  • 1 tbsp coconut flour
  • 2 tsp golden flaxseed meal
  • 1/2 tsp italian seasoning
  • 1/4 tsp sea salt (optional)
  • 1/4 cup whole milk low moisture mozzarella, grated (optional)
  • 2 tsp butter melted
  • 1 tbsp parmesan cheese grated

Pizza Sauce

  • 2 tbsp tomato puree (or tomato-only sauce)
  • 1/4 tsp italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano ground

Toppings

  • 8 thin slices pepperoni or salami (nitrate free)
  • 1/4 cup cheese of choice grated

Instructions

  • Preheat oven to 400 F, and line a baking sheet with one sheet of parchment paper.
  • Add zucchini squash and garlic clove to blender or processor, and process until finely ground.
  • Place ground zucchini garlic mixture in a cheese cloth (fine woven towel) or layered paper towels, and squeeze and drain out as much liquid as you can into the sink.
  • Add the zucchini and garlic from the towel to a mixing bowl and add : egg, coconut flour, flax meal, Italian Seasonings, grated mozzarella cheese, and sea salt.
  • Stir and mix well until a pasty dough forms, if it is too runny, then add a little more flax ( if you wait a few moments it will thicken up as flour absorbs the liquid).
  • Place two mounds of your crust mixture on parchment paper, and spread into two circles ( use the back of spoon to spread, and try not to spread too thin. Also slide the back of a spoon around the edges of the circles to smooth edges).
  • Bake crust in oven for 11 minutes.
  • While crust is baking, mix all sauce ingredients, and set aside.
  • When your crust is a little browned on top, remove from oven.
  • Put second sheet of parchment over top of crust, and use pot holders to flip baking sheet over onto new baking sheet.
  • Slowly peel off top sheet of parchment paper from crusts.
  • Put crusts back into oven and bake for 6 minutes.
  • Remove from oven, and cover each with layer of pizza sauce.
  • Add pizza toppings to half of each crust circle.
  • Fold one half of each crust over the bottom half with the toppings ( like an omelet).
  • Press open side of crust closed with spoon or fingers ( don't worry if not sealed well, it will seal when cheese melts).
  • Brush the tops of pocket crust with melted butter, and sprinkle with parmesan.
  • Bake in oven again for 8 minutes or until crust is slightly browned.
  • Remove, cool, and serve.

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* Learn More: More about this recipe and nutrition …

5 thoughts on “Pepperoni Pizza Pockets”

  1. This looks so very good! and I love your recipes!. I signed up for your newsletter/blog, but I haven’t been getting it lately.

  2. I have ben using my juicer to get the liquid out of zucchini and cauliflower and carrot!=)
    —Reply posted by Jamie on 4/8/2017
    What a wonderful idea!!!!!

  3. These look so good! Can they be frozen after they are made?
    —Reply posted by DJ on 2/2/2015
    Yep! I’d say so. I’d personally freeze them raw and then bake when you want them, but I think they’d work pretty well, either way. Enjoy them! 🙂

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