The dough for these pizza pockets uses my Fathead Dough Pizza Crust recipe. It is the perfect dough to use on these pizza pockets because it is easy to work with, tastes incredible, and forms a nice crust that is crispy on the outside and chewy in the inner pocket.
Although you can add any ingredients to fill your pocket, I like to make a traditional pepperoni pizza pocket. This hot pocket is stuffed with mozzarella cheese, pepperoni and my keto pizza sauce.
Hot Pockets aren’t just bread, cheese, and pepperoni, they also contain Corn Syrup Solids, Partially Hydrogenated Cottonseed Oil, Partially Hydrogenated Soybean Oil, and a whole slough of preservatives and other food chemicals.
These trans-fats are not safe to consume. They are unstable fats and cause free radical damage.
High Fructose Corn Syrup is made up of mostly fructose. Fructose is not used for cellular energy like glucose so it is shuttled to the liver for metabolism. This metabolism of fructose in the liver stimulates lipogenesis. Down the road, this can lead to nonalcoholic fatty liver disease which is a significant risk factor for developing cirrhosis of the liver.
Try using precooked sausage and pepperoni, salami and olives, ham and cheese, or broccoli and cheese in your pizza pockets.
Keto Pizza Pockets can be frozen for about 4 to 6 months depending on how well they are packed. Let the pizza pockets cool completely then tightly wrap each one in plastic wrap. Put them into a gallon sized Ziploc bag to freeze. To unthaw, wrap in a paper towel and heat the pizza pocket in the microwave for 1-2 minutes.
The purpose of brushing the egg wash on the pizza pocket is to create a shiny, golden brown top surface. You can skip this step if you would like. You could also opt to use a mixture of one tablespoon of butter, ¼ cup of parmesan cheese, and one teaspoon of italian seasonings brushed on each pizza pocket.
A surprisingly delicious combination of garlic, green olives and parmesan cheese creates a creamy keto alfredo sauce to coat zucchini noodles or shirataki pasta.See the Recipe
A easy keto pasta dish you can make in less than 10 minutes for the bacon and blue cheese fans. Zoodles are tossed in a skillet with crispy bacon, diced tomatoes, basil and blue cheese to create a creamy low carb pasta with all your favorite flavors.See the Recipe