THIS IS NOT A DRILL. Stop, drop & roll into your kitchen ASAP. Trust me. You are going to want to gather the ingredients for these babies & whip them up straight away.
I remember being a kid, coming home from school, popping some frozen pizza pockets in the microwave & sitting in front of the TV to watch Proud Family (anyone remember that show?). But really, these bring back a lot of good memories from my childhood/younger years (easier, less stressful times than the adult years if you feel me).
The star of this show is cassava flour. This is a flour I have recently been loving to use in my baking recipes. It is paleo, nut-free, grain-free, gluten-free, & dairy-free (all of the “frees”). It is a root & I find has a similar baking profile to regular wheat flour. These pizza pockets I personally find very authentic to the real thing & I credit that to the cassava flour! If you want to grab some click HERE.
The other flour I used is arrowroot flour. I also love using this for grain & gluten free baking. You can grab some here.
I hope you love this recipe as much as I do & as always, please come tag me on Instagram if you make them! It truly lights me up when I see you all loving my recipes as much as I do!
Need some more meal prep ideas? Try these!
WHOLE-30 & PALEO SHEPHERD’S PIE
FALL HARVEST ROASTED VEG SALAD W/ BALSAMIC MAPLE DRESSING [PALEO]
BUTTERNUT APPLE FALL SOUP [DAIRY-FREE, VEGAN, PALEO, WHOLE-30]
CHICKEN POT PIE (PALEO, WHOLE-30, DAIRY-FREE)
Lau
| Servings |
Pizza Pockets
|
- 1 + 1/4 cup Cassava Flour
- 1/4 cup arrowroot flour
- 1 tsp traditional yeast
- 1 cup warm water
- 1 tsp Pink salt
- 3 tbsp extra-virgin olive oil or avocado oil
- Fillings: I used 1-2 of pizza sauce per pizza pocket I also added a few pepperoni slices to each one + some dairy-free cheese. Omit the pepperoni for a vegan option. You can also add prepared chickpeas or beans, etc. for a vegan option. Feel free to get creative & mix up your add-in's!
Ingredients
|
|
- Preheat the oven to 375 degrees F & line a baking tray with parchment paper.
- I used a stand mixer with the dough handle to mix everything together but you should be able to do this by hand if you don't have one.
- Add the yeast & warm water to a small bowl & mix well. Let sit for 5 minutes.
- Add the flours to a large bowl with the salt & oil, beginning to mix it all together.
- Then add the warm water/yeast mixture to the flours & mix well until a dough forms.
- Let it sit in a warm area if possible for 15-20 minutes.
- Take a small piece of dough (2-4 tbsp depending on how big you want you pizza pockets) & roll into a flat circle or square.
- Note: if you need to add a bit of oil to your hands for this step & while working with the dough.
- Spread your pizza sauce evenly over the dough.
- Add your desired fillings to one side of the circle/square. For a vegan option add pizza sauce & dairy-free/vegan cheese. You could also add prepared chickpeas, beans or vegan protein of choice if desired. The toppings I added are listed in the ingredients.
- Be careful not to overfill them as you want to be able to easily close the pizza pockets.
- Gently & carefully fold the side without the filling & use a fork to press down the sides.
- If you are making the egg wash, beat one egg in a small bowl & brush over top of the pizza pockets. You can also add a little oil to the top with your fingertips, if desired.
- Bake until golden brown on the top, about 18-20 minutes (check regularly as baking times may vary).
- Remove from oven, let cool slightly.
- Serve with any desired dipping sauce (I love dipping in extra pizza sauce or donair sauce for a treat) & enjoy!
These were absolutely delicious! I putting the pizza sauce and than pineapple, zucchini, ham, feta and cheddar cheese. I ended up making 4 of them because I kept overfilling them, but I highly recommend making these! They reheat well & I will totally be making these again soon!
Hi Sadie! Thank you so much for your feedback! I am SO happy you loved the recipe & I am loving those additions! They are just as great re-heated! Glad you loved the recipe!
Lau, do you think tigernut could be used instead of cassava?
I actually have never baked with tigernut flour before so I am not 100% sure how it would turn out! If you do try keep me posted how you get along!
Can these be made into pizzas instead?
I haven’t tried them as pizza myself yet but I don’t see why they wouldn’t work! I also have a gluten-free & vegan pizza crust recipe on my blog which you can find here as well! Let me know if you try either! 🙂
How would these freeze?
I haven’t tried that myself but I think they would actually free great! Similar to real pizza pockets & simply re-heat as needed 🙂
Hi these sound amazing!! Do you think almond flour would work in place of cassava?
I am so glad you think so! Unfortunately, I don’t think that would work! Almond flour is quite different in terms of texture & absorption! If I was going to sub it with anything I would try GF or regular flour! But again, I have only tested it with cassava!
Thanks so much!