Comments on: Low Carb Pizza Pockets (Grain Free, Nut Free)

By: Brenda Bennett

Brenda Bennett — Wed, 23 Jul 2025 18:53:28 +0000

In reply to Holly. The crust does get crispy and no I haven't tried a dairy free replacement for the mozzarella.

By: Holly

Holly — Wed, 23 Jul 2025 01:36:26 +0000

Hi Brenda, I’m new to your site. I am really enjoying looking around. Can’t wait to try some of your recipes! I’m wondering if this crust is more chewy or if there’s a way to get it crispy if it is made as is with dairy.

Also, do you know if anyone has had success or have you had success trying any dairy free options? We can have manchego (sheep’s milk cheese) and it is similar to mozzarella so that might work..? I’m wondering if vegan cream cheese works here.

By: Sharon

Sharon — Fri, 02 Aug 2019 15:02:45 +0000

Checking thro’ the comments I noticed where someone was thinking of trying to make the dough dairy free–wondering if anyone tried that & what they used. Before I experiment I thought I would draw from someone who has already tried lol
Thanks for your Great recipes. We Enjoy many of them.

By: Brenda

Brenda — Thu, 21 Feb 2019 20:34:17 +0000

In reply to Janet Huyton. Under the bottom of the recipe you can choose metric, just click that and it will show the units.

By: Janet Huyton

Janet Huyton — Thu, 21 Feb 2019 17:10:11 +0000

Wow, these look awesome for my diabetic husband! Would it be possible to translate to imperial/metric at all? Or point me in the direction of how to? Thanks for reading!

By: Shannon

Shannon — Mon, 13 Aug 2018 20:15:23 +0000

I have recently gone keto, and I have to thank you for your recipes. Almond flour is VERY hard to come by here, so having recipes with other substitutes is VERY appreciated!

By: Michele

Michele — Tue, 26 Sep 2017 19:00:11 +0000

Brenda, the loaf never really cooked completely in the center, but after it cooled I refrigerated it. It can’t be eaten cold so I warm it in the toaster (I don’t recommend the microwave). The bread is tasty but in my opinion it shouldn’t be made into a loaf. Thanks for your help.

By: Michele

Michele — Thu, 21 Sep 2017 22:37:37 +0000

In reply to Brenda. Thank you , Brenda. I will let you know how it comes out and the particulars if it does.

By: Brenda

Brenda — Thu, 21 Sep 2017 17:43:57 +0000

In reply to Michele. I've not tried it as a loaf, I would say trying baking it at a low temp and for 30 minutes then checking the center, not sure how ling it would need to get the center cooked through.

By: Michele

Michele — Thu, 21 Sep 2017 16:43:10 +0000

Can this dough be made into a loaf? I would like to try it that way. I’m not sure how long to bake it.

By: Brenda

Brenda — Sat, 25 Mar 2017 19:15:38 +0000

In reply to Crystal Hubbard. I did use all ready shredded mozzarella.

By: Crystal Hubbard

Crystal Hubbard — Sat, 25 Mar 2017 17:38:53 +0000

This recipe sounds delicious! I was wonder if you used low moisture pre-shredded mozzarella, or if you shredded your own? I have a huge block of “fresh” mozzarella and wondering if that would work or be too wet. Thanks!!

By: Jennifer

Jennifer — Thu, 23 Feb 2017 02:17:04 +0000

I love your site and your recipes. I, too, have tree nut allergies in my home so almond flour is a big NO. It’s great to find recipes that originate as nut free so I do not have to make any adjustments. THANK YOU!

By: Brenda

Brenda — Tue, 27 Sep 2016 15:26:42 +0000

In reply to Valorie. of course

By: Valorie

Valorie — Tue, 27 Sep 2016 13:47:39 +0000

Can you use the original fat head dough recipe, that has almond flour? If you dont want to use the coconut flour.