Gluten-free Pizza Hot Pockets

Let’s be honest, sometimes you just need a hot, cheesy, handheld pizza situation. Especially when you’re juggling a dozen things at once. But when you or someone you love is navigating a gluten-free lifestyle, grabbing a traditional pizza pocket isn’t an option. That’s where these glorious Gluten-free Pizza Hot Pockets come in! I created this recipe out of sheer necessity—a craving for that nostalgic, gooey, savory treat that’s also safe for my gluten-free friends. It’s like a warm, comforting hug disguised as a meal, and it’s about to become your secret weapon for busy weeknights, after-school snacks, or even a fun weekend cooking project with the kids.

Table of Contents

Table of Contents

Why You’ll Love These Gluten-free Pizza Hot Pockets

This recipe is a game-changer for so many reasons. If you’re skeptical about gluten-free dough, prepare to be amazed!

• Incredibly Satisfying: They have that perfect balance of a crispy, golden-brown crust and a molten, cheesy, savory filling. It’s the real deal.
• Surprisingly Simple: Don’t let the from-scratch dough intimidate you. I’ve broken it down into easy, manageable steps that anyone can follow.
• Perfect for Freezing: Make a big batch and freeze them! You’ll have a homemade, healthy-ish alternative to store-bought frozen snacks ready in minutes.
• Totally Customizable: Swap the fillings to suit your family’s tastes. Have a pepperoni lover? A veggie fan? You’re the boss.

Gather Your Ingredients

Here’s what you’ll need to create these pockets of joy. The magic of this dough is in the specific blend of gluten-free flours, so I don’t recommend substitutions there for your first try.

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For the Gluten-Free Dough:

• 2 cups (280g) gluten-free 1:1 baking flour (I love Bob’s Red Mill)
• 1 tsp xanthan gum (omit if your flour blend already includes it)
• 1 packet (2 1/4 tsp) instant yeast
• 1 tsp sugar
• 3/4 tsp salt
• 3/4 cup warm water (around 110°F)
• 1 large egg, at room temperature
• 2 tbsp olive oil

For the Filling:

• 1/2 cup your favorite pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 30-40 slices of pepperoni
• 1 tbsp olive oil or an egg wash (1 egg beaten with 1 tbsp water) for brushing
• Optional: dried oregano, garlic powder, grated Parmesan cheese for topping

Equipment You’ll Need

• Stand mixer with a paddle attachment (or a large bowl and strong arm!)
• Rolling pin
• Parchment paper
• Baking sheet
• Pastry brush
• Pizza cutter or sharp knife

How to Make Gluten-free Pizza Hot Pockets

Follow these steps and you’ll be a hot pocket pro in no time. The dough is forgiving, so don’t stress!

1. Activate the Yeast: In the bowl of your stand mixer, whisk together the warm water, sugar, and yeast. Let it sit for 5-7 minutes until it becomes foamy. This is a key step for a good rise.
2. Make the Dough: Add the gluten-free flour, xanthan gum (if using), and salt to the bowl. Add the egg and olive oil. Using the paddle attachment (not the dough hook), mix on medium speed for about 3-4 minutes. The dough will be sticky and more like a thick batter than a traditional bread dough. This is normal! Scrape down the sides, cover the bowl with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, until it has roughly doubled in size.
3. Prep for Assembly: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Lightly dust a clean surface with more gluten-free flour. Turn the risen dough out onto the surface and dust the top of the dough with flour. Gently pat it into a rectangle.
4. Roll and Cut: Using a rolling pin, roll the dough into a large rectangle, about 12×18 inches and 1/4-inch thick. Use a pizza cutter to slice the dough into 6 equal-sized rectangles.
5. Fill ‘Em Up: Spoon about a tablespoon of pizza sauce onto one half of each rectangle, leaving a 1/2-inch border. Top with a generous handful of shredded mozzarella and 5-6 slices of pepperoni.
6. Fold and Seal: Carefully fold the other half of the dough over the filling to create a pocket. Use a fork to firmly crimp the edges shut. This is crucial to prevent any cheesy leaks! Gently transfer each pocket to the prepared baking sheet.
7. Bake to Perfection: Brush the tops of each hot pocket with olive oil or egg wash. If you like, sprinkle with a little oregano, garlic powder, or Parmesan. Use a sharp knife to cut 2-3 small slits in the top of each pocket to let steam escape. Bake for 18-22 minutes, or until the crust is golden brown and firm.
8. Cool and Serve: Let the hot pockets cool on the pan for at least 5 minutes before serving. The filling will be molten lava hot, so this waiting period is a test of willpower, but it’s for your own good!

Tips for Hot Pocket Success

I’ve made my fair share of these, and here are my best tips to guarantee success on your first try.

• Don’t Skip the Rise: Even though gluten-free dough behaves differently, giving it time to rise is essential for a lighter, less dense texture.
• Seal it Tight: Really press hard with that fork to seal the edges. A good seal is the difference between a neat pocket and a cheesy volcano.
• Customize Your Fillings:Get creative! Try cooked Italian sausage, sautéed mushrooms and onions, diced ham and pineapple, or just load it up with extra cheese. If you need more weeknight inspiration, check out our list of easy dinner recipes the whole family will love.
• Freezing Instructions: Let the baked hot pockets cool completely. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. To cook from frozen, bake at 375°F for 25-30 minutes, or until heated through.

What to Serve With Your Homemade Hot Pockets

These hot pockets are a meal all on their own! But if you want to round things out, they’re fantastic with a simple side salad, like this Classic Caesar Salad, or some carrot and celery sticks with ranch dip. For a real treat, dunk them in extra warm pizza sauce.

Nutrition Information*

*This is an estimated nutritional breakdown per hot pocket. Values can vary based on specific ingredients used.

Calories: 325kcal | Carbohydrates: 35g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 780mg | Fiber: 5g | Sugar: 2g

So there you have it! A homemade solution for that pizza craving that’s fun to make and even more fun to eat. I love seeing the smiles on my family’s faces when I pull a batch of these Gluten-free Pizza Hot Pockets out of the oven. It’s proof that dietary restrictions don’t have to mean missing out on the good stuff.

Your Gluten-free Pizza Hot Pocket Questions, Answered

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it go through its first rise, and then punch it down, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling it out.

Can I use a different type of cheese?

Of course! A provolone and mozzarella blend is delicious. You could also try a dairy-free mozzarella-style shred if you need these to be dairy-free. The key is to use a cheese that melts well.

How should I store leftovers?

Any leftover hot pockets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or a conventional oven at 350°F for about 10 minutes to get the crust crispy again. Microwaving will make them soft.

My dough was very sticky. Is that normal?

Yes, gluten-free dough is typically much sticker and softer than traditional wheat dough. That’s why we rely on dusting the surface and the top of the dough with plenty of flour to make it manageable. Don’t be tempted to add a ton of extra flour to the mixture itself, as it can make the pockets dense.

More Recipes You Might Enjoy

If you loved making these, you’ll definitely want to try my Crispy Gluten-Free Chicken Parmesan or these crowd-pleasing Cheesy Garlic Breadsticks that are perfect for your next pizza night!