Delicious Homemade Pizza Pockets (Plant Based, Dairy Free)

Soft and pillowy bread on the outside, tasty dairy-free filling on the inside.

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Delicious Homemade Pizza Pockets (Plant Based, Dairy Free)

Pizza pockets were not something I ate as a kid because of my dairy allergy, but I assumed they must have been really good if everyone was willing to burn their mouth on them! For this recipe, I haven’t tried to replicate the pizza pockets you’ll find in the frozen food aisle. Instead I took that idea and made a delicious stuffed bread that’s snacky and satisfying. For the filling I’m sharing a tasty vegan mushroom recipe, but you can feel free to fill these however you wish. Feel free to add vegan grated cheese, hot peppers, or whatever you like to eat on pizza. Just avoid stuffing the dough with too much moisture (AKA if your sauce is too runny) because it will seep out while baking. The dough is made with low gluten spelt flour, which is light, flavorful, and perfect for homemade breads, pizzas, and baked goods.

Ingredients for Delicious Homemade Pizza Pockets (Plant Based, Dairy Free)

• 4.5 cups Hockley Valley Light Spelt Flour

• 1 tsp sea salt

• 2 1/4 tsp active dry yeast

• 2 cups warm water

• 3 tbsp. olive oil

• 1 tbsp honey

Vegan mushroom filling:

• 2 cloves of garlic, finely chopped

• 3 tbsp. olive oil

• 2 tsp dried oregano

• 800g diced mushrooms

• 1/3 cup tomato paste

• 1 tbsp. water

• 30g chopped basil

How to make Delicious Homemade Pizza Pockets (Plant Based, Dairy Free)

1. Add the spelt flour and sea salt to a large mixing bowl and mix well. Make a well in the center and sprinkle the yeast in the center. Pour the warm water on top, being careful not to disturb the well of flour as much as possible. Let this sit for 10 minutes to allow the yeast to activate and become puffy and swollen. Do not stir. Once the waiting period is over, add the olive oil and honey to the liquid and then stir well. Then slowly begin stirring in the flour until it comes together into a dough. Knead the dough with your hands for 1 minute, or until the dough has become thick and elastic.

2. Grease a large mixing bowl with olive oil. Place the dough into the oiled bowl and cover with a tea towel or plastic wrap. Let rise until doubled in size. This will take approximately 2 hours. For best results, allow it to rise in a warm area.

3. While the dough is rising, move on to the filling. Add the olive oil, garlic, oregano, and mushrooms to a pan and saute on medium heat until the mushrooms begins to brown. Be sure not to burn or caramelize the garlic. Add the tomato paste and water, and stir well. Cover and let simmer on medium low heat for 20 minutes, then fold in the basil. The filling should be thick and hearty. Adjust the salt and pepper to taste. Chill the filling in the fridge until the dough is ready. This will make it easier to work with.

4. Now back to the dough. Make a fist and punch it down to relieve the air bubbles, then scrape it out onto a floured surface. Cut the dough into 8 equal sections. I find the easiest way to do this is to use a sewing measuring tape which I keep handy when baking. You can use a scale if you prefer. Roll each section into a ball and dust with flour. Then cut each ball in half. You will have 16 pieces of dough. Let them rest on the floured surface for a half hour.

5. After resting, use your fingers to press each piece of dough out into an oval measuring about 5 inches on the long side. Place a scoop of filling onto one half, then fold over and crimp the edges with your fingers. Poke an air hole in the top with a knife. Place on a parchment or silpat lined baking sheet, about an inch apart. Do not overcrowd the pan. You can brush with egg wash or your favorite plant based milk for a smooth finish, or you can leave them plain. Place in a preheated, 420F oven, and bake for 15 minutes or until golden brown. Let cool before eating, as there will be hot steam inside.

Makes 16 pizza pockets

If you like this recipe, check out my recipe for Crunchy Blue Grape Bread With Rosemary And Roasted Garlic

Check out my other amazing recipes for delicious, dairy free and nut free Italian food on my Youtube channel!