Gluten-Free Pizza Pockets
These homemade gluten-free pizza pockets make your favourite childhood snack healthy and allergy-friendly. A crispy yet soft dough filled with tomato sauce, melty cheese, and other fun fillings make this the perfect snack or appetizer. Kids and adults alike will love this healthy version of the classic handheld snack.
Gluten-Free Pizza Pocket Dough
- 2 eggs
- 2 teaspoon apple cider vinegar
- 2 teaspoon olive oil
- 1¼ cup almond flour
- ⅔ cup tapioca starch or potato starch
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 2-3 teaspoon water
- ½ cup tomato sauce
- ½ cup shredded mozzarella, use dairy-free if preferred
- ¼ cup gluten-free pepperoni, salami, or sausage optional
- dash of dried oregano and garlic powder
Making the Dough
Begin by adding 1 egg, the apple cider vinegar, and olive oil to a medium-sized bowl. Whisk together.
Add the almond flour, tapioca starch, baking powder, xanthan gum, and salt to the same bowl. Use your whisk or a fork to gently swirly the dry ingredients together on top, then switch to a spatula and mix to fully incorporate the dough together. It may also be easier to use your hands. Add water by the teaspoon if you find the dough is a bit crumbly. It should be smooth and somewhat oily, but not too sticky or dry. Form into 2 balls of equal size.
Rolling the Dough
Once the dough is formed, preheat the oven to 375°F. Line a large baking sheet with parchment paper. Cut 2 additional pieces of parchment paper, about the size of your baking sheet.
Place 1 dough ball in between the 2 pieces of parchment paper. Use a rolling pin on top of the parchment to roll the dough to ⅛" thickness. It should be slightly see-through but still thick enough to handle without ripping. Use a sharp knife or pizza cutter to slice into 3 x 4" rectangles. You may have to re-form the scraps and roll again to get 6 rectangles. Place the rectangles on the parchment-lined baking sheet with room between them.
Repeat the rolling and slicing process with the second dough ball. Cut these top pieces to be slightly longer than 3 x 4" so they will still cover the fillings and seal on the edges. Set aside on a piece of parchment while you fill the pizza pockets.
Filling & Baking
Place about 1 tablespoon of tomato sauce in the middle of each of the 6 rectangles on the baking sheet. Top with a sprinkle of mozzarella, and meat if you wish. Sprinkle with a dash of dried oregano and onion powder. Ensure you leave a border of empty dough around the outside.
Place the other 6 pieces of dough on top of the filled pizza pockets. Crimp the edges all the way around by pressing with a fork to seal the dough. Stab the top of each pizza pocket twice with the fork as an air release.
Whisk the second egg in a bowl. Use a pastry brush to egg wash the tops. Sprinkle with a bit of flakey salt.
Bake for approximately 22 minutes until golden. Remove from the oven to cool on the baking sheet for 5-10 minutes. Enjoy warm and dipped in warm tomato sauce if you wish! Transfer the rest to a wire rack to cool completely.
If they don't fly off your counter within 10 minutes, gluten-free pizza pockets can be stored in an airtight container (once completely cooled) in the fridge for up to 3 days, or the freezer for 1-2 months.
To bring the pizza pockets back to their ooey gooey goodness, place in the toaster for a few minutes until the edges are golden and sizzling. If you find the middle is still a bit cold, microwave first for about 30 seconds before toasting. You could also reheat pizza pockets in the microwave, air fryer, or oven at 375°F for a few minutes until golden and warm.