Low Carb Pizza Pockets (Grain Free, Nut Free)
These Low Carb Pizza Pockets are made with a nut free, grain free, no yeast dough that comes together in minutes!
My kids love anything with the name “pizza” in it. I’ve got a new favorite way to make all the things they love like calzones, pizza and now even these awesome pizza pockets! I’ve even got some sweet recipes planned for this fabulous, mozzarella dough typically called Fat Head Pizza Dough.
The original Fat Head Pizza dough using almond flour sounds wonderful, but any recipes that have almond flour, unless it’s just for me, can’t be enjoyed in a house with a tree nut allergy kid like my youngest.
So I’ve had to get pretty friendly with a not so easy to work with partner, COCONUT FLOUR.
It can be so fickle to work with, especially in desserts, but slowly I am getting the hang of transforming many recipes to low carb using it, as I am quite limited on my options.
I’ve also been getting pretty fond of using sunflower seeds as a low carb flour choice and even sesame and pumpkin.
But today it’s a pizza dough and you might think it weird it has coconut flour in it, but I must tell, my youngest hates with a passion all things that even remotely have a hint of the flavor of coconut. If he can taste it, he won’t eat it again. THIS does not in any way taste coconut-y so do not be scared. The mozzarella cheese and the Italian seasonings I’ve used resemble everything a tasty dough should have.
Here’s a quick video showing how easy this dough comes together!
My family ate all of these up for lunch one day. I was lucky enough to keep a few long enough to get some pictures, after I was done the rest were finished off. They are even good room temperature!
This dough recipe was also used in a few other recipes of mine:
- Low Carb Grain Free Pizza Dough
- Grain Free Bacon Cheeseburger Calzone
- Low Carb Grain Free Chicken Parmesan Calzone
Low Carb Pizza Pockets (Grain Free, Nut Free)
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
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.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Checking thro’ the comments I noticed where someone was thinking of trying to make the dough dairy free–wondering if anyone tried that & what they used. Before I experiment I thought I would draw from someone who has already tried lol
Thanks for your Great recipes. We Enjoy many of them.
Wow, these look awesome for my diabetic husband! Would it be possible to translate to imperial/metric at all? Or point me in the direction of how to? Thanks for reading!
Under the bottom of the recipe you can choose metric, just click that and it will show the units.
I have recently gone keto, and I have to thank you for your recipes. Almond flour is VERY hard to come by here, so having recipes with other substitutes is VERY appreciated!
Brenda, the loaf never really cooked completely in the center, but after it cooled I refrigerated it. It can’t be eaten cold so I warm it in the toaster (I don’t recommend the microwave). The bread is tasty but in my opinion it shouldn’t be made into a loaf. Thanks for your help.
Can this dough be made into a loaf? I would like to try it that way. I’m not sure how long to bake it.
I’ve not tried it as a loaf, I would say trying baking it at a low temp and for 30 minutes then checking the center, not sure how ling it would need to get the center cooked through.
Thank you , Brenda. I will let you know how it comes out and the particulars if it does.
This recipe sounds delicious! I was wonder if you used low moisture pre-shredded mozzarella, or if you shredded your own? I have a huge block of “fresh” mozzarella and wondering if that would work or be too wet. Thanks!!
I did use all ready shredded mozzarella.
I love your site and your recipes. I, too, have tree nut allergies in my home so almond flour is a big NO. It’s great to find recipes that originate as nut free so I do not have to make any adjustments. THANK YOU!
Can you use the original fat head dough recipe, that has almond flour? If you dont want to use the coconut flour.
of course
Hi,
Instead of coconut flour could you use almond flour? If so, would you still use the same amount?
Thank you
you really can’t sub coconut and almond flour equally sorry, my youngest has a tree nut allergy so I can’t experiment, better just look for a dough made with almond flour.
Making these tomorrow! Do you know if theses freeze well? Thank you
I’m sorry we ate them before I had time to freeze any, but I do think they would be fine. Just let them cool and maybe wrap individually.
I just signed up with your page last week, I finally found a site that does not have a lot of sugar!!! Now I have never heard of coconut flour before, my question is because my husband has diabetes and we are having a lot of problems keeping his sugars down (he is a sugar junkie) dose the coconut flour process differently than like AP flour? I am still getting used to all the do’s and don’ts for him. I want to make him sweet treats but with using Splenda and a flour type that processes in the body with less sugar that what regular flour does. I really don’t like using Splenda but that’s the sweetener that they say wont effect him as much. Any other tips you can send my way would be great for sweeteners that wont raise his sugar. He just cant stay away from the sweets so trying to counter the hard sugar stuff with something that’s a bit better to curve the craving. He’s kind of like a kid when you tell them they cant have something they just want it more!! Thank you so much for having your site and I cant wait to make your items with low sugar!!!!!!!
Happy You found my site, I think you will find many options for your husband’s sweet tooth. Here’s a great article to read that might help you:https://www.sugarfreemom.com/recipes/sugar-free-versus-low-carb-whats-the-difference-2/
Thank you so much!!!! This helps me so much!!!!
Instead of stuffing 12 pieces, could you stuff 1/2 the 12 x 16 rectangle, fold over, bake and then cut?
You could although I would leave a couple of inches between the filling so you have room all around the edges to pinch them closed.
So glad I stumbled across this post! We too are a nut-free family. I use sunflower seed flour from time to time, but if my kids can taste it, they won’t eat it (which is more often than not!) I was using pork rinds in place of almond flour, but just recently discovered that I can no longer eat red meat. Cannot wait to try this recipe and also have a look around your site!! Thanks ?
So happy you can enjoy this recipe!
Any way to cut down on the sodium in your recipes? They are just off the charts!! Or is that just what you have to do to compensate for compromised flavor/ lacking ingredients in low carb recipes? This one actually looks intriguing, but I just can’t down that much sodium in one sitting.
The dough is mostly made of mozzarella and there’s pepperoni in these so if you want to cut down on sodium simply replace the pepperoni with chicken.
Another great post. I like to use coconut flour because occasionally nut flours and I need to take a break from each other. I am going to try making a dairy free version of this for me on pizza night. It used to be that coconut flour sat in my cupboards and freezer largely untouched, but recipes like this have me buying and using more. I still use a lot more almond flour than coconut, but I actually went through a four pound bag in the last year. Prior to that I might have used one cup in a year. As I work with it more, I like it more. Recipes like this can really convince people to give it a try.
I’m so glad! Get back to me on how you make it dairy free when you do!
The servings size says 16 but the recipe says it makes 12. Please clarify. Thanks. Love your recipes.
ooops sorry! it’s for 12.
Have you heard of Tigernut flour? It’s a root vegetable so not a nut. Not sure what the carb content is though…
I’ve not hear of it but will look into it, thank you!