Gluten-Free Cheesy Pepperoni Pizza Pockets
Satisfy your pizza cravings with these Gluten-Free Cheesy Pepperoni Pizza Pockets—an irresistible blend of gooey mozzarella, savory pepperoni, and tangy marinara sauce wrapped in a perfectly soft, gluten-free dough. This recipe is a game-changer for anyone seeking delicious yet gluten-free comfort food. The dough, made from a blend of gluten-free flour, xanthan gum, and baking powder, is easy to prepare and provides a tender, golden crust that’s delightfully crisp on the edges. Stuffed with your favorite pizza flavors and baked to perfection, these handheld pockets are ideal for game nights, kids’ lunches, or a quick dinner. Serve them warm with a side of marinara for dipping—a gluten-free treat that’s sure to please everyone at the table!
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Recipe Information
Ingredients
- 2 cups Gluten-free flour mix
- 1 teaspoon Xanthan gum
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.25 cup Olive oil
- 0.5 cup Milk
- 2 cups Mozzarella cheese
- 24 slices Pepperoni slices
- 1 cup Marinara sauce
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried Italian herbs
- 1 set Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour mix, xanthan gum, baking powder, and salt.
In a separate bowl, beat the eggs, then add the olive oil and milk, whisking until combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If too sticky, add more flour, one tablespoon at a time.
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
Use a round cutter (about 4 inches in diameter) to cut out circles from the dough.
Take each circle and spoon 1 tablespoon of marinara sauce onto the center.
Add a heaping tablespoon of mozzarella cheese, 3 pepperoni slices, and a sprinkle of Parmesan cheese and Italian herbs.
Fold the dough over to enclose the filling, forming a half-moon shape. Press the edges together with a fork to seal.
Place the pizza pockets onto the prepared baking sheet.
Brush the tops with the egg wash for a golden finish.
Bake in the oven for 18-20 minutes or until golden brown.
Allow the pizza pockets to cool for a few minutes before serving warm with extra marinara sauce for dipping.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.5 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2380 mg | 183% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
