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.