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  • About
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Keto Pizza Pocket Skulls

Servings: 6


INGREDIENTS

  • Skull Cakelet Pan
  • 650 g (1 recipe batch)    Grain Free Pita, made 2 different ways   
  • 77 g (36 slices) pepperoni pieces
  • 90 g (6 tbsp)    Keto Italian Marinara Sauce   
  • 132 g (2 cups) sliced raw mushrooms
  • 28 g (2 tbsp) unsalted butter = melted
  • 270 g (3 cups) mozzarella cheese = grated – 45g / 1/2 cup for each skull
  • 120 g (1 cup) Monterey Jack Cheese or more mozzarella cheese – grated 15 g (2 tbsp) per skull
  • 5 g (1 tsp) coconut oil – melted (coating pan)

DIRECTIONS

  • 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!

MACRONUTRIENTS CHART


Recipe tags: easy keto recipes, gluten free pizza, gluten free pizza crust, gluten free pizza pocket, gluten free stuffed pizza skulls, grain free pizza, grain free pizza pocket, grain free stuffed pizza skulls, Halloween recipes, keto dessert pizza, keto Halloween recipes, keto halloween treats, keto margherita pizza, keto marinara, keto meal prep, keto meals and recipes, keto nutella, keto pepperoni pizza, keto pizza, keto pizza dough, keto pizza pocket, keto pizza sauce, keto pizza stuffed skulls, keto recipes, keto stuffed pizza skulls, keto thin crust pizza, Nordicware skull cakelet pan, paleo pizza, pizza stuffed skulls, skull calzone, stuffed pizza skulls, sugar free pizza, sugar free pizza crust, sugar free pizza pocket, sugar free stuffed pizza skulls, Williams Sonoma
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  • By Angela Wilkes
  • Cuisine: American
  • Category: Special Occasion
  • Created: October 21, 2018

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