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In a large mixing bowl, combine the plain all purpose flour, low fat Greek yogurt, baking powder, Italian herb seasoning, garlic powder, and salt. Mix thoroughly with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth, cohesive ball. Do not overmix.

Divide the dough into 8 equal portions. Roll each portion into a small ball.

Take one dough ball and flatten it into a circle, about 4-5 inches in diameter, on a lightly floured surface. Spoon approximately 15 grams (about 1 tablespoon) of pizza sauce onto the center of the dough, leaving a small border. Top with about 20 grams of sliced mini pepperoni and 20 grams of shredded low fat cheese.

Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges firmly to seal the pocket, ensuring no filling can escape. Repeat this process for the remaining 7 dough balls.

Heat a large non-stick pan or griddle over medium heat. Place 2-3 pizza pockets in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through. The cheese should be melted and the dough should be firm.

Remove cooked pizza pockets from the pan and repeat with the remaining pockets. Serve immediately and enjoy. Leftovers can be stored in an airtight container in the refrigerator.


In a large mixing bowl, combine the plain all purpose flour, low fat Greek yogurt, baking powder, Italian herb seasoning, garlic powder, and salt. Mix thoroughly with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth, cohesive ball. Do not overmix.

Divide the dough into 8 equal portions. Roll each portion into a small ball.

Take one dough ball and flatten it into a circle, about 4-5 inches in diameter, on a lightly floured surface. Spoon approximately 15 grams (about 1 tablespoon) of pizza sauce onto the center of the dough, leaving a small border. Top with about 20 grams of sliced mini pepperoni and 20 grams of shredded low fat cheese.

Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges firmly to seal the pocket, ensuring no filling can escape. Repeat this process for the remaining 7 dough balls.

Heat a large non-stick pan or griddle over medium heat. Place 2-3 pizza pockets in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through. The cheese should be melted and the dough should be firm.

Remove cooked pizza pockets from the pan and repeat with the remaining pockets. Serve immediately and enjoy. Leftovers can be stored in an airtight container in the refrigerator.
