Keto Pepperoni Pizza Pockets

Think microwave pizza pockets minus the high carb count! These tasty pizza hand pies are incredibly easy to make thanks to foolproof dough and a simple, classic filling. They freeze beautifully, too, so you can make a bunch and store extras for quick future snacks. Want extra oomph? Dip them in your favorite keto-friendly tomato sauce, recalculating your macros accordingly. You can make, wrap, and refrigerate the dough three days before you use it. Baked pies can be reheated, wrapped in foil, in a 350°F (175°C) oven for 15 to 18 minutes or microwaved for 2 to 3 minutes.
Serves 8 One Serving: 1 pocket

Ingredients List

  • cups fine almond flour
  • 1/3 cup coconut flour
  • Tbsp xanthan gum
  • tsp baking powder
  • sea salt and freshly ground pepper
  • 4 large eggs, room temperature, divided
  • 2 Tbsp cold water
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp sugar-free marinara sauce
  • 8 oz (2 cups) shredded Italian cheese blend (or mozzarella and parmesan)
  • 4 oz sliced pepperoni (for pizza, smaller quarter-sized slices)
  • 2 tsp Italian dried herb blend
+ Add Recipe to Shopping List


  • Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  • In the bowl of a food processor fitted with the steel blade attachment, pulse together the almond flour, coconut flour, xanthan gum, baking powder, and 1 teaspoon salt.
  • In a small bowl, beat 3 of the eggs with the cold water.
  • With the food processor running, add the apple cider vinegar. Stop the processor, add the beaten eggs, and pulse until the mixture becomes a sticky dough ball, about 8 to 10 pulses.
  • Wrap the dough in plastic wrap and knead it through the plastic for 3 minutes. Refrigerate, wrapped, for 10 minutes.
  • Divide the dough into 8 equal (1/4 cup / 2 oz) portions. Roll each into a ball. Cover the balls with plastic wrap or under a damp towel.
  • Working one at a time, flatten the sticky ball onto a piece of parchment or waxed paper, cover with another piece of parchment, and flatten to a (4½ by 5½ -inch) oval. Spoon 1 teaspoon marinara sauce on one half of each oval, leaving a ½-inch border. Scatter 1/4 cup (1 ounce) of the cheese blend over the sauce. Top with 1/2 ounce (about 7 slices) of pepperoni, then fold the topping-free half of dough onto the topped half to create a half-moon-shaped pie. Dampen your index finger, use it to gently press the edges together, then crimp/seal the edges with the tines of a fork. Carefully place the hand pie on the prepared baking sheet. Repeat with remaining dough and fillings.
  • In a small bowl, beat the remaining egg with 1 tablespoon water, then brush the top of each pie with the egg wash. Sprinkle on the dried herbs and a bit of pepper.
  • Bake, rotating the pan once during baking, until the crust is golden brown, 22 to 25 minutes. Let cool on the pan for 5 minutes. Serve.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.


RecipeEric Lundy

PhotographyErin Ng

1 review


Your email address will not be published. Required fields are marked *

Your Rating

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Featured Recipes


Not on our mailing list?
Sign up and get 5 Fabulous French Recipes! Oui s'il vous plaît!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and fall in love with 5 new French recipes!

Show Buttons
Hide Buttons