Description
Delicious high-protein pizza pockets made without added sugar, perfect for a healthy snack or meal.
Ingredients
Scale
- 1/2 cup vital wheat gluten
- 1/4 cup almond flour
- 2 tbsp lupin flour
- 1 tbsp oat fiber
- 1 tsp instant yeast
- 1/2 tsp baking powder
- 1/8 tsp fine sea salt
- 1 large egg
- 1 large egg white
- 1/4 cup Greek yogurt
- 1 tbsp almond milk, warmed
- 8 oz cooked chicken breast, finely shredded
- 1/3 cup no-added-sugar marinara
- 1/2 cup mozzarella cheese, shredded
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 egg white, beaten (for brushing)
- 1/2 tsp dried parsley
Instructions
- Begin by whisking together the vital wheat gluten, almond flour, lupin flour, oat fiber, yeast, baking powder, and salt in a large bowl.
- In another bowl, combine the egg, egg white, Greek yogurt, and warmed almond milk. Whisk until smooth and creamy.
- Pour the wet mixture into the dry ingredients, stirring gently until a dough forms.
- Knead the dough gently on a lightly floured surface for 2–3 minutes until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 45 minutes.
- Meanwhile, preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a separate bowl, mix the finely shredded chicken with marinara, Italian seasoning, and black pepper.
- Once the dough has risen, divide it into four equal parts and let them rest for another 8-10 minutes.
- Roll each piece of dough into a thin circle, approximately 7 inches in diameter.
- Use a pastry brush to lightly brush the edge of each circle with the beaten egg white.
- Drop one portion of the chicken mixture onto one half of each circle and sprinkle with mozzarella cheese.
- Fold the dough over to create a half-moon shape and crimp the edges with a fork.
- Transfer the pockets to the prepared baking sheet, cut small vents on top, and brush with egg white.
- Slide your baking sheet into the preheated oven and bake for 18–22 minutes until golden brown.
- Once baked, allow them to rest for about 8 minutes before slicing.
Notes
For a vegan option, replace the egg with a flax egg and use vegan yogurt and cheese. Freeze leftovers for later use.
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg