Pizza Pockets GF

By MaryEllen

Also called calzone, these gluten-free pockets can be filled with an array of flavorful ingredients. Here’s a tasty way to hide vegetables for a treat that kids will enjoy. Have plenty of your favorite pizza sauce on hand for dipping. Prepared pockets may rise while you’re still working on them—that’s OK.

Ingredients

• 1/2 cup chopped gluten-free pepperoni
• 1 cup frozen broccoli florets, microwaved 2 minutes to soften, cooled
• 1/2 cup part skim ricotta cheese, optional
• 1/2-3/4 cup grated sharp cheddar cheese or dairy-free cheese
• 2 teaspoons Italian seasoning
• 1 recipe Master Dough
• Pizza sauce, for dipping
• MASTER DOUGH
• This gluten-free recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.
• 2 1/2 cups gluten-free high-protein flour blend of choice
• 1/2 cup millet flour
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
• 5 teaspoons instant active dry yeast
• 1 1/3 cups warm water
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon cider vinegar

Details

Servings 6

Preparation

Step 1

By Beth Hillson



1. Preheat oven to 400°F. Line two baking sheets with parchment.

2. In a medium bowl, combine all ingredients, except Master Dough and pizza sauce, to make filling.

3. On an oiled sheet of parchment, divide dough into 6 equal balls. Place one ball onto another oiled sheet of parchment. Cover it with oiled plastic wrap and use your fingertips to smooth it into a 7-inch circle.

4. Spread 2 to 3 tablespoons filling mixture over half the circle, leaving a ¼-inch margin around the edges. Using the parchment, fold the uncovered half over the filling until dough edges meet and form a pocket around the filling. Press edges together to seal. Trim parchment to remove excess paper.

5. Slide filled dough pocket with remaining parchment onto prepared cookie sheet. Repeat with remaining dough balls.

6. Place pockets in preheated oven and bake 20 to 22 minutes. Cut and serve with pizza sauce for dipping.

Each pocket contains 444 calories, 19g total fat, 7g saturated fat, 0g trans fat, 36mg cholesterol, 796mg sodium, 53g carbohydrate, 4g fiber, 15g protein.

Gluten-Free Master Dough



1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend.

3. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients.

4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.