icon-star account icon bag icon arrow down arrow left arrow left search icon menu icon video icon wishlist icon Visa Mastercard American-express Discover Paypal Apple Pay giftcard Email Facebook Flickr Google Plus Instagram Kickstarter LinkedIn Medium Pinterest Print Rdio Reddit RSS Spotify StumbleUpon Tumblr Twitter Vimeo Vine YouTube Plus Minus

Gluten & Dairy Free Pizza Pockets

New Recipe coming at you! The amazing Laura from The Zillenial Cook made these amazing Gluten and Dairy Free Pizza Pockets using a mix of our almond flour, tapioca four, coconut flour, xanthan gum and baking powder.

Please try this recipe out and let us know what you think!

Ingredients:

* 72 g almond flour

* 24 g tapioca

* 24 g coconut flour

* 2 teaspoons xanthan gum

* 1 teaspoon baking powder

* 1/2 teaspoon kosher salt

* 3 teaspoons apple cider vinegar

* 2 egg lightly beaten (1 for wash)

* 1/2 tsp garlic

* 1 tsp oregano

* 1 1/2 tbsp coconut oil

* 1-2 tsp water

* 1/2 cup marinara

* 6 slices salami

* 1 cup shredded dairy free cheese

Directions:

Preheat oven to 350 and prepare a baking sheet by lining it with parchment.
Whisk together dry ingredients in a large mixing bowl. Pour in your apple cider vinegar, oil, 1 egg, and water. Mixing together until fully combined.
Dough should begin to come together and form a sticky small dough.
Turn onto floured surface, separate dough into two balls. Roll each dough ball into a rectangle and using a pizza cutter slice into 5-6 even squares.
Transfer 6 of your squares to a parchment lined baking sheet.
To your 6 squares on the baking sheet. Add 1 tbsp of marinara to each, then add your cheese and top with the slice of salami. Make sure you leave a small border.

Take your remaining six squares and place them on top of the prepared squares to seal them.
Using your fingers and a fork, press the edges together to ensure there are no gaps.
Brush pockets with remaining egg as a wash.
Bake in the oven at 350 for 18-20 minutes, until nice golden brown.

Enjoy!