Step 1

Preheat the oven to 350 degrees F, and adjust the rack to the middle position. Place the cheese, arrowroot, coconut flour and sea salt in the bowl of a food processor and pulse until combined. Add the egg and water and process until the dough comes together.

Step 2

In a small bowl, combine the pepperoni, mozzarella, tomatoes and Italian seasoning.

Step 3

Dust a clean space on the counter with arrowroot flour. Place the dough on top and using a rolling pin, roll the dough until it’s 1/4” thick. Using a round cookie cutter (I used the top of a large, 3-cup mason jar lid), cut circles out of the dough and place half of them on a cookie sheet lined with parchment paper. Place about 1 1/2 tablespoons of the pepperoni mixture into the center of each dough round. Fill a small bowl with water, dip your fingers in the water and then gently rub the water around the edges of the dough. Then, place a second dough round on top and gently press down on the sides to seal the edges. Repeat with remaining dough and filling ingredients.

Step 4

Using a fork, poke the top of the pizza pocket 3 times. Bake the pockets for 18-20 minutes until golden brown on the edges. Cool for 15 minutes. Serve alone or with [marinara sauce|https://deliciouslyorganic.net/how-to-make-marinara-sauce/].