Pepperoni Pizza Pockets – Bite-Sized Paleo-Friendly Appetizer or Snack

By Jess

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My kids used to be totally addicted to pepperoni pizza pockets. The only downside to that is while they’re indeed quite a tasty pizza snack, they’re also extremely unhealthy thanks to all of the processed ingredients that go into making them. And that’s where this paleo pepperoni pizza pockets recipe comes in. Finally there’s a way to enjoy pizza pockets that are made with nothing but paleo-approved ingredients. The dough is low carb and high in both fiber and heart-healthy fats thanks to the use of ingredients like almond flour, coconut flour, and psyllium husk. And just wait until you try the mouthwatering pizza filling. My kids honestly can’t get enough of this recipe!

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

Paleo Pepperoni Pizza Pockets

View More Paleo Pizza Recipes:

Loaded Supreme Pizza Paleo Casserole (Makes great leftovers!)
How to Make the Best New York Style Paleo Pizza (yum!)
Easy Paleo Pizza Crust to Satisfy Your Pizza Cravings
Easy Make-Ahead 7-Ingredient Paleo Pizza Sauce


  • For the dough:
    • 1 cup almond flour
    • 3 tbsp coconut flour
    • 1 tsp psyllium husk powder
    • 1 tsp baking powder
    • 2 tsp apple cider vinegar
    • 1 egg lightly beaten
    • 1 tbsp water or more as needed
    • pinch of salt
  • For the filling:
    • 1 tbsp oil
    • 2 garlic cloves, minced
    • ½ tsp dried oregano
    • 1 can diced tomatoes with basil
    • 1 tbsp tomato puree
    • 8 tsp shredded Paleo friendly mozzarella
    • 8 slices Paleo friendly pepperoni, chopped
    • 1 tbsp sliced black olives
    • 1 egg, beaten


  1. Preheat oven to 320°F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. To make the tomato sauce, in a large skillet heat the olive oil over medium heat.
  4. Add the garlic and cook for 30 seconds.
  5. Add the diced tomato, dried oregano and tomato puree.
  6. Stir to combine.
  7. Cook until the liquid is completely absorbed.
  8. Remove from the heat.
  9. Season to taste with salt and black pepper.
  10. Set aside.
  11. To make the dough, in a bowl add the almond flour, coconut flour, psyllium husk powder, baking powder and pinch of salt.
  12. Add the egg, apple cider vinegar and water.
  13. Using an electric mixer, mix for 5 to 8 minutes, until the dough is no longer sticky.
  14. Allow dough to rest for 10 minutes.
  15. Divide the dough into 8 balls.
  16. Using a rolling pin, roll each ball out between two sheets of parchment paper into an approximately 4-inch disk.
  17. In the center of each disk, place 1 teaspoon of tomato sauce, 1 teaspoon of mozzarella, 1/8 of diced pepperoni and 1/8 of sliced olives.
  18. Brush the edges with egg.
  19. Carefully fold over and press edges together with a fork.
  20. Place on the prepared baking sheet.
  21. Brush the pockets with the egg.
  22. Bake in preheated oven for 15-20 minutes or until golden.
  23. Serve with remaining tomato sauce.


Serving Size





Total Time

50 minutes

Prep Time

20 minutes

Cook Time

30 minutes

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