Prepare the skull

1.   Use the melted coconut oil and brush the inside of the skull pan

2.   Prepare a full batch of Grain Free Pita made 2 ways, as per ingredients and instructions (see link above). When the dough has rested, form into a ball and divide into 6 equal amounts. Roll each ball between 2 pieces of parchment. Make the dough as thin as possible. Gently peel off the dough from the parchment and place into the skull form. Press the dough into the shape. If tears appear, use the thinnest edges of the dough to make patches. Cut off the dough from the top of the skull form. Repeat for remaining forms

3.   Preheat the oven to 180 C or 360 F. Bake in a preheated oven for 20 minutes. Remove and let cook in skull form pan

The pizza filling

4.   Sautée the sliced mushrooms in the butter. Set aside

5.   Place the grated mozzarella cheese inside of the cooled skull crust. Press firmly against the side and bottom

6.   Place 6 pepperoni slices on top of the cheese, having each slightly overlap the side and bottom

7.   Spoon in 1 tbsp of the marinara sauce on top of the pepperoni

8.   Layer a sixth of the sautéed mushrooms on top of the marinara sauce

9.   Place the Monterey jack or Mozzarella cheese on top of the sauce. Pat lightly into place

10.   Re-roll the dough which was left over from the original, which had been trimmed off the skull. Roll between two parchment paper sheets and place on top of the filling in the skull. Press the edges around the filling so that the raw dough is adhered to the prebaked skull dough. Smooth out the surface gently

11.   Repeat until all six skulls have been filled and covered

12.   Bake for 20 minutes in the preheated oven

13.   Remove when done and allow the skulls to cool in the pan before removing the keto Pizza Pocket Skulls. Serve warm, NOT hot. Enjoy!