Last Updated on March 5, 2026 by Deliciously Organic Editor
Homemade pizza pockets are a fun make-ahead meal that the kids and adults alike will love!
These grain-free pizza pockets are layered with mozzarella, pepperoni, marinara sauce and baked until golden. The dough is very easy to work with, and you can add in any kind of fillings that you like.
This is a fun recipe to get the kids involved with. They can help cut, shape and fill the dough. Serve the pockets with a side of marinara and dip away!
PrintGrain-Free Pizza Pockets
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Makes about eight 5-inch round pizza pockets
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
For the dough:
- 2 cups shredded mozzarella cheese (or another hard cheese of your choice)
- 1 cup arrowroot flour
- 1/4 cup plus 1 tablespoon coconut flour
- 1/2 teaspoon Celtic sea salt
- 1 large egg (or 1 gelatin egg for egg-free option)
- 6 tablespoons water
- For the filling:
- 1/2 cup pepperoni, chopped
- 1/2 cup shredded mozzarella cheese (or another cheese of your choice)
- 1/2 cup crushed tomatoes
- 1/4 teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 350 degrees F, and adjust the rack to the middle position. Place the cheese, arrowroot, coconut flour and sea salt in the bowl of a food processor and pulse until combined. Add the egg and water and process until the dough comes together.
- In a small bowl, combine the pepperoni, mozzarella, tomatoes and Italian seasoning.
- Dust a clean space on the counter with arrowroot flour. Place the dough on top and using a rolling pin, roll the dough until it’s 1/4” thick. Using a round cookie cutter (I used the top of a large, 3-cup mason jar lid), cut circles out of the dough and place half of them on a cookie sheet lined with parchment paper. Place about 1 1/2 tablespoons of the pepperoni mixture into the center of each dough round. Fill a small bowl with water, dip your fingers in the water and then gently rub the water around the edges of the dough. Then, place a second dough round on top and gently press down on the sides to seal the edges. Repeat with remaining dough and filling ingredients.
- Using a fork, poke the top of the pizza pocket 3 times. Bake the pockets for 18-20 minutes until golden brown on the edges. Cool for 15 minutes. Serve alone or with marinara sauce.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Photos by Becky Winkler
The grain-free pizza pockets look delish!! Is there anything I can substitute the mozzarella cheese (dough) for that works just as well or close to it?
Thanks!
Cheddar or Monterey Jack works well!
It has no almond flour. Thank you!!!!! That’s a recent sensitivity and I’m so bummed about it. This is so going on the rotation this weekend 🙂
You’re welcome! I’ve got some more recipes coming soon sans the almond flour, so stay tuned! 🙂
This sounds great, my kids will go nuts. I’d like to make them tonight but what temp for the oven?
Oops! 350. I just made the edit. Thanks for pointing that out!
-How many does it make? What size are the circles across?
It makes about eight 5-inch round pizza pockets.
Can you give the tell me are these keto friendly as far as the carb intake? I didn’t see a nutrition breakdown for servings and such. Thanks!
I’m not sure if these are keto or not. You can plug this recipe into a nutrition app, such as Fitness pal to find out all of the specific macros and such.
My daughter and I are looking forward to trying these! Quick question, I don’t have enough arrowroot on hand could we sub tapioca starch for a portion of it? Thank you for your time!
Made these last night. So good. I can’t tolerate pepperoni so I made mine with shallots and mushrooms and my husband’s with pepperoni. The next time I will add more filling.
I’m so glad you enjoyed them! Mushrooms and Shallots sounds like a lovely combo!
I am in Norway and it’s very hard to find arrowroot powder. Anything I could substitute? Wondering if tapioca starch would work :/
You could try tapioca, but I didn’t test the recipe with this and don’t know if it would make the dough too gummy or not.
Can you freeze these?
I’d like to know too,has anyone tried? I may just freeze one and then try it reheated…
Can you make them dairy free?
I haven’t tested this recipe with alternative ingredients, so I’m not sure what alternatives would work best.
I see it makes eight (8) five-inch round pizza pockets. Does that mean eight (8) servings? Is each individual pocket 132 g of carbs? By my calculations, that is for the entire recipe. Thanks!
Yes, 8 servings. The new nutritional calculator hasn’t been using my serving or “yields” info, so that’s why the nutrition info is off.
What if your dough is not coming together and just falling apart? Where did I go wrong?
I’m not sure. Did you make any substitutions?
These are simple to make and so delicious!!!
Made them this weekend and they were amazing!!! Dough was so easy to work with, allowed for us to get lots of filling in each pocket. Loved by everyone!!!
So glad you enjoyed them!