Ingredients
- 8 oz shredded mozzarella cheese
- ¾ cup almond flour (unblanched, plus extra coating pita dough balls)
- 1 egg (beaten)
- ½ package yeast
Nutrition Info Per Serving
Serving Size
3 ounce
Carbohydrates
5
g
Protein
16
g
Fat
17
g
Calories
227
Scouting for the best pita pockets? Whip up this scrumptious recipe next time you have a desire for low carb pita pockets. Made with only a few ingredients, this low carb pita pockets is easy to craft and very mouthwatering while also a ideal choice for a low carb lifestyle.
Instructions
- Preheat oven to 450 degrees. Grease cookie sheet and set aside.
- Mix the ½ pkg yeast with 1-2 T water and let sit while you microwave the cheese.
- Melt the cheese in a microwave-safe bowl, 1½ to 2 minutes.
- Add almond flour, beaten egg, and yeast to melted cheese and mix thoroughly. The dough will be gelatinous until the flour has mixed in. It will make a gooey ball but it will have more rigidity after the flour is added.
- Use a large soup spoon to scoop up dough balls for each pita.
- Take each ball of dough and roll it in the extra almond flour to coat it well, then pat each ball into a 4-5 inch flatbread and place on a greased cookie sheet.
- Bake for 10-15 minutes until the pitas start to brown on top. Remove from oven.
- The bottom of the pita will be browner, so flip with tongs and return to the oven for another 2-3 minutes to brown the other side to your liking.
- When you remove them from the oven, it will be important to cut each one in half and then spread the layer apart while it’s still warm, to give it the pita bread effect. They usually blister while cooking so the opening should already be started when you go to split them to make the pocket. You may need to let them cool until you can touch them but if you wait too long, you won’t be able to get the typical pita pocket.
- Prop up each split pita so that it continues cooling with the pocket open. You can add spices and seasoning to the dough based on your preferences.