Servings: 2 Prep: 15 min Cook: 25 min Total: 40 min
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 PocketsPrint Rate
- 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
- 2 tbsp tomato puree (or tomato-only sauce)
- 1/4 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp oregano ground
- 8 thin slices pepperoni or salami (nitrate free)
- 1/4 cup cheese of choice grated
- 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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