Jan 22 2019

Grain Free (Paleo) Pizza Pockets

These pizza pockets are incredible!  You can make them vegetarian, or add meat.  I feel like these days there are ways to make any recipe work for you lifestyle.  As people go through their own health issues, and healing, I also think there’s less judgement about people’s choices.  I post kid friendly recipes, but always recipes that adults will love as well.  It’s just way too difficult to cook for a family and cook separately for adults and children.   My body does not love grains. I feel too full, bloated and tired. This is a great grain free pizza option from Danielle Walker’s new book, Eat What You Love.  I usually like to take recipes and make adjustments, but this stands on its own, and I’m finding most of the recipes in this new book do as well.

Ingredients for Dough:

3/4 cup full-fat coconut milk

1 tsp fresh lemon juice

1 tablespoon finely ground flax seeds

1 egg white

2 cups almond flour

2 cups arrowroot powder

1 teaspoon baking powder

1-2 teaspoons ice water

1 egg yolk mixed with 1 tablespoon full-fat coconut milk for wash

Ingredients for Filling:

3/4 Cups ricotta cheese (a good dairy free ricotta if you don’t want to make from scratch is Kite Hill)

3/4 cup pizza sauce

1 egg

2 tablespoons fresh chopped basil

1/4 teaspoon fine sea salt

6 oz chopped salami if you choose to add meat

6 oz cooked Italian sausage if you choose to add meat

To make dough, in the bowl of a stand mixer whisk together the warmed coconut milk, lemon juice, and flax seeds. Let rest for 2 minutes. Switch to beater attachment, or use handheld electric mixer to beat in the egg white until incorporated. Add the almond flour, arrowroot, baking powder, and sea salt, and beat on medium speed until dough forms. Add 1 teaspoon ice water and knead it into the dough by hand. Dived dough into two equal parts.

Preheat oven to 375F and line a baking sheet with parchment paper.

Place one piece of dough between two sheets of parchment paper and roll into a 1/8 inch thick circle. Remove top parchment paper and trim the edges to make a 9 x 5 inch rectangle. Cut the rectangle into three 3 x 5 inch rectangles. Repeat with he remaining pice of dough, then gather remaining scraps from both and re-roll to cut into 6 more rectangles for a total of 12 rectangles. If the dough dries, add 1 teaspoon ice water to dough before rolling. Transfer 6 of the rectangles to the baking sheet.

To make the filling, in a small bowl mix together the ricotta, pizza sauce, egg, basil, and salt. Spread the mixture in the center of the piece of dough, leaving 1/2 inch border. Place 1 oz of each the salami and sausage on top.

Brush the inside edges of the dough with the egg wash, then cover each of the filled rectangles with a piece of dough to make 6 pockets.  Use a fork to crimp the edges and seal them shut. Brush the tops with the egg wash. Bake for 20-25 minutes until crusts are golden brown.