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!
* 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
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.