Pepperoni Pizza Pockets

Prep: 15 min / Cook: 25 min / Total: 40 min / Servings: 2

Zucchini CrustCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 small to medium (118g)  zucchini, cut into thirds19.371.464.021.4602.56
1 each (3g)  garlic clove, peeled (optional)4001001
1 large (50g)  whole egg71.556.5.5000.5
1 tbsp (7g)  coconut flour31.751.754.5301.5
2 tsp (4.33g)  golden flaxseed meal201.511.331.3300
1/2 tsp (.25g)  italian seasoning.
1/4 tsp (1g)  sea salt (optional)0000000
1/4 cup (28g)  whole milk, low moisture mozzarella, grated (optional)89761001
2 tsp (9.33g)  butter, melted66.677.3300000
1 tbsp (6.25g)  parmesan cheese, grated26.941.812.38.25000.25
Pizza SauceCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (31.25g)  tomato puree (or tomato-only sauce)
1/4 tsp (.13g)  italian seasoning.
1/4 tsp (.75g)  garlic powder2.
1/4 tsp (.13g)  oregano, ground.
ToppingsCaloriesFatProteinCarbsFiberSA'sNet Carbs
8 thin slices (16g)  pepperoni or salami (nitrate free)78.866.863.430000
1/4 cup (28g)  cheese of choice, grated89761001
Per Serving:255.9318.92g14.61g8.61g3.37g0g5.24g *


  1. Preheat oven to 400 F, and line a baking sheet with one sheet of parchment paper.
  2. Add zucchini squash and garlic clove to blender or processor, and process until finely ground.
  3. Place ground zucchini garlic mixture in a cheese cloth (fine woven towel) or layered paper towels, and squeeze and drain out as much liquid as you can into the sink.
  4. Add the zucchini and garlic from the towel to a mixing bowl and add : egg, coconut flour, flax meal, Italian Seasonings, grated mozzarella cheese, and sea salt.
  5. Stir and mix well until a pasty dough forms, if it is too runny, then add a little more flax ( if you wait a few moments it will thicken up as flour absorbs the liquid).
  6. Place two mounds of your crust mixture on parchment paper, and spread into two circles ( use the back of spoon to spread, and try not to spread too thin. Also slide the back of a spoon around the edges of the circles to smooth edges).
  7. Bake crust in oven for 11 minutes.
  8. While crust is baking, mix all sauce ingredients, and set aside.
  9. When your crust is a little browned on top, remove from oven.
  10. Put second sheet of parchment over top of crust, and use pot holders to flip baking sheet over onto new baking sheet.
  11. Slowly peel off top sheet of parchment paper from crusts.
  12. Put crusts back into oven and bake for 6 minutes.
  13. Remove from oven, and cover each with layer of pizza sauce.
  14. Add pizza toppings to half of each crust circle.
  15. Fold one half of each crust over the bottom half with the toppings ( like an omelet).
  16. Press open side of crust closed with spoon or fingers ( don't worry if not sealed well, it will seal when cheese melts).
  17. Brush the tops of pocket crust with melted butter, and sprinkle with parmesan.
  18. Bake in oven again for 8 minutes or until crust is slightly browned.
  19. Remove, cool, and serve.