Delicious evidence that adopting a low-carb diet does not need giving up your favorite meals is these Keto Fathead Pizza Pockets.

Pizza crinkles. Calzones. enormous pizza rolls Whatever you choose to call them, they are delectable.

Naturally, I’ve long been a big proponent of preparing low-carb pizzas:

Broccoli crust pizza

Pizza with chicken crust

Pizza with Pork Ribs

Backstory: When we were students, my husband Joe and I resided in a dorm with a dining hall that only offered pizza on Friday nights.

And it wasn’t the same old, boring pizza they always served.

This Friday Night recipe must have had something added because it was incredible. There were occasions when you could anticipate a 45-minute wait to obtain yours. But even so, we succeeded. Each and every Friday. We have continued the Friday Night Pizza custom, which had even more significance after we became keto. I want to be absolutely clear that adopting low carb does not include giving up pizza or growing tired of the same old stuff.

The pizza tastes great. Pizza with stuffing is much better.

This recipe gives the typical fathead dough you’re probably familiar with a little twist.

The key component? It employs yeast! And that really does matter!

I adore that you may top these lovelies with any of your preferences before dipping them in your preferred sauce.

The options are genuinely limitless.
Here is a recipe for them!

INGREDIENTS

Dough

• Shredded mozzarella, 1 1/2 cups
• 1/4 cup of almond flour
• 1 cup of cream cheese
• 1 teaspoon xanthan gum
• A single quick yeast packet
• 3 eggs
• Salt and other seasonings as desired

filling

• 1/4 cup of cheddar or mozzarella
• seven pepperoni slices
• Italian sausage cooked to 4 tablespoons
• 2 tbsp feta
• Garnish
• 14 cups of grated parmesan
• ONE tbsp. butter
• Italian seasoning, ONE teaspoon

INSTRUCTIONS

Dough

1. Set oven to 400 degrees.
2. Add almond flour, xanthan gum, yeast, and spice to a mixer or large bowl.
3. After thoroughly combining the dry ingredients, add two eggs.
   Melt the mozzarella and cream cheese in a separate bowl by microwaving it for 30 seconds at a time.
4. When melted, stir in the flour and eggs while scraping the pan’s edges (I used a dough hook)
5. Reheat the ingredients in the microwave for 30 to 45 seconds if it is too stiff.
6. The mixture should be well blended after 5 to 10 minutes of kneading with a dough hook or damp fingertips.
7. Make four balls out of the dough using wet hands.
8. You need to flatten them into the proper shape.
9. Fill with your preferred ingredients, then gently press the dough to seal.
10. Brush(egg wash).
11. Bake for TWENTY to TWENTY-FIVE mins on parchment paper.
12. Italian spice and melted butter are combined, then brushed over each pizza pocket.
13. Add some parmesan.

NUTRITION

• Serving Size: 1
• Calories: 443 Calories
• Fat: 34 g
• Carbs: 8g Net
• Fiber: 2g
• Protein: 26 g