Easy Keto Pizza Hot Pockets. Just 2.5g net carbs each including filling.
Coming up with lunch ideas is always a struggle, but especially so if you follow a low-carb or keto lifestyle. These Easy Keto Pizza Hot Pockets are a great way to introduce variety and keep the whole family happy. They are guaranteed to be a hit with adults and children alike.
Devour them straight out of the oven. Or bake them in advance, and then simply re-heat them.
They are also excellent cold. Perfect in a child’s packed lunch, or to take to work for a healthy, tasty mid-day meal.
How to Make Easy Keto Pizza Hot Pockets
Although both coconut and almond flour are involved, I guarantee that you won’t be able to detect any coconut-y or almond-y flavour in the finished item. So if you’re usually averse to either of them, do not be concerned.
The egg-less dough comes together in a blink. You just need to combine dry ingredients, add extra virgin olive oil and water, and knead quickly. Literally ready in seconds.
But there’s a minor negative you should prepare yourself for. The dough is quite fiddly to work with because of its sticky nature. So it’s essential that you keep dusting your work surface and the dough itself, as you roll it out. If you don’t, it will get stuck. Which would be a real disaster if you’ve already added the filling and created a perfect crescent shape, only to find that the whole thing won’t budge.
Adding more of either ‘flours’ to try and reduce the stickiness isn’t a good idea. What makes these pizza pockets truly delicious is the texture and mouth feel of the pastry. Adding extra dry ingredients will make it stodgy. And I don’t do (or try not to do) stodge.
The ‘ flour’ I recommend for dusting is oat fibre (U.S. link HERE). You could use coconut flour, but it doesn’t ‘dust’ as well. Plus you’ll get a residual granularity that – to me at least – isn’t pleasant.
The recipe contains really detailed and precise instructions. Read it twice, lay out everything you need, use the images as visual reference, and you’ll find it all a breeze.
The filling includes pumpkin seed tahini paste, which you can make really easily by following my recipe HERE. But you could swap it for another tahini or pesto of your choice. Alternatively, you could leave that element out completely, but you’ll compromise the overall flavour.
If you’re tired of dull, uninspiring lunches, bake my Easy Keto Pizza Hot Pockets and your clean keto life will instantly become more exciting.
Enjoy!
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- Yield: 6
- Serving: 1
- Calories: 284
- Fat: 20g
- Net Carbs: 2.5g
- Protein: 16g
- 60g fine coconut flour (U.S. option HERE)
- 40g extra fine almond flour (U.S. option HERE)
- 1 tsp (5g) psyllium husk powder (U.S. option HERE)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 1 tsp baking powder
- 1 tsp xanthan gum (U.S. option HERE)
- 150g water
- 30g extra virgin olive oil (U.S. option HERE)
- 1 tsp apple cider vinegar (U.S. option HERE)
- oat fibre to dust the pastry mat and dough (U.S. option HERE)
- (optional) 1 small egg (for glazing)
- 180g shredded mozzarella (choose a carb-free mozzarella block)
- 60g QK pumpkin seed tahini paste (or try THIS - U.S. option HERE)
- 90g tomato passata
- 1 tsp Italian mixed seasoning
- ¼ tsp Himalayan pink salt
- ¼ tsp paprika
- ⅛ tsp ground white pepper
- 1 tsp dried oregano
- sift and combine all dry ingredients, then create a well in the centre.
- in a separate bowl, mix together water, oil and vinegar, then pour it into the centre well of the dry ingredients.
- stir immediately with a fork until well combined, then, wearing food-safe disposable gloves (U.S. option HERE), knead and shape the dough into a ball; leave to rest while you carry on with the next steps.
- mix tomato passata with herbs and seasoning, and leave it alongside your jar of pumpkin seed tahini paste.
- dust a silicone baking mat (U.S. option HERE) with oat fibre and cut a sheet of cling film.
- pre-heat oven to 180°C static, removing all racks; lay a piece of foil over the top of one oven rack, and a sheet of parchment paper on top of that, in readiness for the pockets.
- with gloved hands (the dough will be sticky), re-work your dough a little, shape it into a log and cut 6 equal pieces (about 50g each).
- lay one piece of dough over the dusted mat, sprinkle some oat fibre over it, and flatten it with your palm to a small circle shape.
- flip it over, re-dusting both mat and dough, cover with the cling film and flatten to a very thin disc ( ⌀ 13-15cm) using a light rolling pin; before you add the toppings, lift the disc, dust a little more oat fibre over the mat, and place the disc back (this is to ensure it’s not stuck when you lift the complete thing afterwards).
- leaving a 3cm gap from the perimeter, spread 10g (1 heaped tsp) of pumpkin seed tahini over the centre of the dough, top with 15g (1 TBSP) of tomato mixture, then add 30g shredded mozzarella (a heap over half the base fillings - see images) and a generous sprinkle of oregano.
- delicately fold the pastry over to obtain a half-moon; press all around the edge, then use your fingertips and gentle pressure to peel the dough from the mat and lift it, rolling it inwards; (optional) press a fork all around to create ridges.
- transfer your pizza pocket to the previously lined oven rack.
- repeat the above steps to create the other 5 pockets.
- once all pockets are on the rack, brush some of the beaten egg for a glossy finish (optional), make 3 slashes across the top (for steam to escape) and bake 30 minutes.
- flip the pockets over, raise the oven temperature to 220°C static and bake for another 5 mins.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you!♥
