Easy Gluten-Free Baked Pizza Pockets
- Prep Time:
- 25 min
- Cooking Time:
- 18 min
- Serves:
- 12 - 16
Ingredients
1 cup (120g) all-purpose, gluten-free flour blend that includes xanthan gum (cup4cup or better batter are excellent for this recipe)
1/2 tsp. GF garlic powder
1/2 tsp. Sea salt
3/4 cup sour cream
1 - 2 Tbsp. Warm water
Egg wash; (1 egg + 1 Tbsp. Cream or milk, whisked)
FILLING
1 cup homemade pizza sauce or store bought
1/2 cup gluten-free pepperoni thinly sliced
4 oz. mozzarella cheese, cut into 1/2-inch cubes
Instructions
- Preheat oven to 400 F and line a large rimmed baking sheet with parchment paper
- Whisk together flour, baking powder, garlic powder and salt. Add sour cream and 1 tablespoon of water. Mix until you form a dough that sticks together. If the dough is too dry, add another tablespoon of water.
- Place dough onto a lightly floured working surface and knead until smooth. Sprinkle the top of the dough with some flour and roll the dough out into a rectangle that is about 1/4-inch thick. Using a pizza wheel slice the rolled out dough into 3-inch by 1 1/2 inch rectangles. Reroll scraps as needed
- Re-roll each small rectangle again until it is a little thinner using flour as needed. Place about 3/4 of a teaspoon of pizza sauce on one side of the rectangle leaving about 1/4 -inch of the edge clear of sauce. Top with some pepperoni slices and mozzarella cheese, adding just enough toppings so that you can fold the rectangle over and crimp the edges to seal. Crimp the edges to seal and place on the prepared baking sheet. Don't worry too much about having perfect shapes. Using a toothpick or a sharp knife poke a couple of holes on the top layer. Brush each pizza pocket generously with egg wash and bake for 18 - 20 minutes until golden brown. Serve warm with extra pizza sauce
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