Real Food Camping: Grain-free Pizza Pockets

Yesterday, we spent all day at the beach playing in the sand and pretending the water wasn’t cold. By the time we got back to camp, it was late and everyone was ravenous. I needed to make something fairly quickly, but it was still going to take a little time, so everyone ate a Lara Bar while my my husband started the coals.

On the menu today was Pizza pockets. I’ll admit, this was a bit of an experiment. I had it in my mind that I would make pizza of some sort while we were camping as a sort of treat for the kids. I didn’t quite know how to do it until I went way back in my memory to my days of being a Girl Scout. Really, that’s where I learned all of my outdoor cooking skills. If I can build an oven out of cardboard and aluminum foil, then surely I could make pizza while camping.

The only slight issue was that we dot make traditional roll-out pizza dough anymore. Our favorite gluten-free, grain-free recipe is more of a thick batter. Plus, I wanted to keep it finger food and he less dishes the better. What I came up with was so super easy and the results were scrumptious. They ended up looking like little Hot-Pockets, but actually had nutrition.

Grain-free Pizza Pockets Serves 8
2 cups blanched almond flour
1 cup arrowroot flour
1/2 cup milk, milk kefir or coconut milk plus 1 teaspoon vinegar
3 eggs
1 1/2 teaspoons grain-free baking powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon unrefined sea salt
3 cups of diced “toppings” (cheese, peppers, onions, sausage, mushrooms, whatever you like)
3 cups marinara sauce


Beat eggs and add milk. In a separate bowl combine herbs, salt, flours and baking powder.

Add dry ingredients to wet and mix until a thick batter forms.

Add your diced toppings to the batter and mix until combined.


Divide the batter between 8 sheets of parchment paper. Put the parchment paper on top of a sheet of aluminum foil.


Wrap the paper and foil together “butcher style” leaving a little room for expansion around the batter.


Place over very hot coals and put some hot coals on top. Bake for about 25-30 minutes. Open a pack and poke it with a toothpick. If it comes out clean, it’s done.


Enjoy it dipped in warm marinara.

Comments and Reviews

  • Susan says:
    I have made these two times now.. & they are seriously the only meal all 3 of my kids liked & they all asked me to make it again! Thanks for sharing. Reply
  • Heather says:
    AMAZING! can't wait to make them again...thanks for sharing!! Reply
  • Amanda says:
    I have made these 3 times in 2 weeks - this means they are REALLY good! Great recipe! Reply
  • Jenna says:
    Do you think these could be made in those campfire sandwich cooker things? Reply
    • I've never tried, depends on how well they close as it is a batter. Hope it works out of you try it! Reply
  • Julie says:
    These look so good. Do you think these could be baked in the oven? What temp and time would you recommend? Reply
  • Shannon Wallace says:
    Does the marinara sauce actually get mixed into the dough or is it just for dipping? Looking at the pictures it doesn't look the the dough is red, so it made me wonder. Thanks! Reply
  • Debby Clark says:
    Shannon Wallace brought this recipe to my daughters camp. We ate a bite at breakfast. It was absolutely delicious. She has just sent this recipe with your web site. Reply
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