Ingredients:

• 1 3/4 cup Mozzarella cheese
• 5 tbs Butter (I love me some Kerrygold butter!)
• 1 egg
• 1/2 cup Almond Flour
• 1/4 cup Coconut Flour
• 1 1/2 Tsp baking powder
• 1/2 Tsp salt
• 1/2 Tsp garlic powder
• 1/2 teaspoon onion powder

Directions:

1. Preheat oven to 350 degrees.
2. In the medium size bowl, combine all of the dry ingredients first: Almond flour, Coconut flour, baking powder, salt, garlic powder and onion powder.
3. In a small saucepan, start to melt the mozzarella cheese over low heat.
4. Once the cheese has melted, add the butter and egg to this mixture. You want all the butter to be melted at the end of this step. It will be liquid cheese until you add the dry ingredients.
5. Note: You can heat up the cheese in the microwave but you will need to work fast. It’s important to have the cheese warm when you roll out the dough. If not, it won’t roll out easily. This is the reason I prefer to use a saucepan to heat the cheese. It tends to keep it somewhat warm until I am ready to combine all the ingredients together.
6. Now add all of your dry ingredients into the saucepan mixture. It will seem as though the ingredients don’t come together right away. You will see the separation of flours and cheese but, don’t worry, these ingredients will eventually come together when you knead the dough.
7. The dough mixture will be warm at this point but not hot (be careful to check it before touching the dough).
8. Pour the dough mixture on to a non-stick silicone mat or parchment paper (I prefer the silicone mat because it sticks to the counter top and don’t budge when you are rolling out the dough)
9. Split the dough into two different portions. Place one of the portions back in the warm saucepan until you are ready to roll it.
10. Gently roll the warm dough out into a rectangle shape. Then set it aside.
11. Grab the other warm dough portion and roll it out into a rectangle shape. This dough rolls nicely but seems to be a bit sticky at times. If that happens, you can sprinkle a very small amount of coconut flour onto the dough to prevent sticking.
12. Now that you have two large rectangles shaped dough spreads, you can add whatever filling you want into these hot pockets. I tend to use leftover meat portions in mine. I added hamburger meat, mozzarella cheese, and a few jalapenos to one of them. I added hamburger meat, mozzarella cheese and a small amount of spaghetti sauce to the other. Both turned out amazing! Get creative with the filling! Next time I think I will add pepperoni, sausage, and cheese with a small amount of spaghetti sauce. Please come back and tell me what you create because I am always up for a bit of variety and new ideas too.

Source: ISaveA2Z.com

Ingredients:

• 1 1/2 cups shredded mozzarella
• ¾ cup almond flour
• 2 tbs cream cheese, cubed
• 1 egg
• 1 tsp xanthan gum (optional)
• garlic powder
• sea salt

Directions:

1. Preheat oven to 425 degrees
2. Measure out almond flour, add garlic powder, salt, and xanthan gum and stir in a bowl.
3. Put cheeses into a microwave safe bowl and heat for about a minute and 20 seconds. Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave.
4. Wet hands and form into 5 balls on a baking sheet with parchment or a baking mat. Spread with wet hands. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).
5. Poke the crust all over with a fork.
6. Bake for 8 minutes turning dough about 2/3 way through.
7. Poke down bubbles with a fork and cook an additional four minutes or until crust is browned.
8. Spread with toppings of your choosing!

Source: Killerketo.net

Wholesome Yum version

Ingredients:

• 1 1/2 cup Mozzarella cheese (shredded)
• 2 tbsp Cream cheese (cut into cubes)
• 2 large Egg (beaten)
• 1/3 cup Coconut flour

Directions:

1. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
3. Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
4. Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Source: WholesomeYum.com