It’s been a very busy week in Dr. Tae Yun Kim‘s kitchen and that is exactly why I haven’t had a chance to write much yet – there was a lot happening! See?
Here you can see her latest creation – pizza pockets! But not just any pizza pockets – these are 100% gluten free. They are also a health food. The dough was a dream to work with – it took a long time to figure out a good and healthy way to make gluten free yeast dough and Dr. Kim came up with the secret magical ingredient – yucca root!
But that is only one of the healthy ingredients, there are also hemp seeds, almond flour, yucca flour, ground chia seeds, ground flax seeds in there. See what a nutritional powerhouse this is? Dr. Kim is really starting to share her vast knowledge of Eastern healing foods and medicine and I would have never expected so much nutrition in pizza pockets of all things! 🙂
For the filling, things were a little simpler. Just make your favorite spaghetti sauce and keep it on the dry side. Spice it up with whatever strikes your fancy; we like jalapeno peppers, or red pepper, and lots of herbs, sometimes olives and add some meat, I had small meatballs and cut up gluten free hot dogs in there too.
The dough is fairly easy to roll out, just make sure you put a lot of (gluten-free) flour on a wooden board and start rolling, flipping dough over frequently to prevent sticking.
To put it all together, roll out a piece of dough and cut a round, I used an upside down soup bowl as “cookie cutter” and it worked great. Put some grated cheese, then add a big spoon of thick, chunky tomato sauce and top with a little more grated cheese. The cheese acts to bind the sauce and will keep it all together nicely. Gather the edges and form a roll/bun/turnover type thing, pinching edges together the best you can. It’s ok if the dough breaks here and there, the outcome will be just as delicious.
Bake this at 350 (375 works too) for about half an hour. Don’t blame me if everyone in the household gathers to wait for these goodies to come out of the oven – they smell absolutely divine!
I am still working on making this a “repeatable” and fool proof recipe, with the proper measurements and everything that a recipe requires. I am a newbie at developing recipes that are repeatable, and will share in another post how I happened to figure out how to go about that entirely scientific process.