You’ll find yourself making this dough frequently once you realize all the different ingredients you can use to stuff it. Take your pick from the three fillings below, or create your own. Don’t forget to use parchment or a silicone mat when rolling out the dough or it will stick to the counter and be a mess to clean up.
Makes 8 servings
Preheat the oven to 350°F. Have a silicone mat ready or a large piece of parchment paper. Line a baking sheet with parchment paper.
For the beef filling
In a small skillet over medium-high heat, heat the oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Let cool. Add the mozzarella and jalapeño and mix together until combined. Set aside.
For the Italian filling
In a small skillet over medium-high heat, heat the oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Add the marinara, oregano, basil, salt, and pepper and mix together until combined. Set aside.
For the pepperoni pizza filling
In a small skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned. Add the pepperoni, cheddar, and marinara and mix until combined. Set aside.
For the dough
Mix together the almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt in a bowl.
In a medium saucepan over low heat, melt the mozzarella. Remove from the heat, add the butter and egg, and mix together thoroughly. Add the flour mixture to the saucepan and mix together. It may take a while for the dough to come together. The dough should be warm at this point but not hot.
Transfer the dough to the silicone mat or parchment paper. (I prefer the silicone mat because it sticks to the counter and doesn’t move around when you are rolling out the dough.) Divide the dough in half.
Using a rolling pin, gently roll out one warm dough portion into a 9- by 13-inch rectangle and set aside. Repeat with the second piece of dough. If the dough becomes sticky and hard to roll, sprinkle with a little bit of coconut flour.
To fill the pocket dough, spoon half of whichever filling you made into the center of one rectangle of dough. Fold the dough over into a rectangle and seal the edges by pressing the dough with your fingers or using the tines of a fork. With a sharp knife, cut two or three vents in the top of the dough. Repeat with the remaining filling and dough.
Place the two filled pocket doughs on the prepared baking sheet and bake for 20 minutes, until the tops are browned.
Serve hot. Place any leftovers in zip-top plastic bags and store in the refrigerator for up to 4 days. To reheat, simply place in the microwave for about 30 seconds to 1 minute until warm.
Nutritional Info (per serving) for dough only
Calories 178, fat 15.4 g, protein 7.6 g, carbs 6 g, fiber 2.1 g