EASY KETO PIZZA HOT POCKETS
 
Prep time
Cook time
Total time
 
A delicious, mouth-watering and healthy option. Make ahead and reheat. Or devour straight out of the oven. A brilliant lunch idea for the whole family.
Author:
Recipe type: Lunch
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 6
Ingredients
For the Pastry:
For the Filling:
  • 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
Instructions
  1. sift and combine all dry ingredients, then create a well in the centre.
  2. in a separate bowl, mix together water, oil and vinegar, then pour it into the centre well of the dry ingredients.
  3. 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.
  4. mix tomato passata with herbs and seasoning, and leave it alongside your jar of pumpkin seed tahini paste.
  5. dust a silicone baking mat (U.S. option HERE) with oat fibre and cut a sheet of cling film.
  6. 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.
  7. 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).
  8. 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.
  9. 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).
  10. 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.
  11. 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.
  12. transfer your pizza pocket to the previously lined oven rack.
  13. repeat the above steps to create the other 5 pockets.
  14. 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.
  15. flip the pockets over, raise the oven temperature to 220°C static and bake for another 5 mins.
Notes
If you make them ahead, store your baked and cooled hot pockets in the fridge, and re-heat them under a hot grill or in the oven for a few minutes to restore their freshness. Or you can simply enjoy them chilled.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 1 Calories: 284 Fat: 20g Net Carbs: 2.5g Protein: 16g
Recipe by at https://queenketo.com/easy-keto-pizza-hot-pockets/