Vegan Pizza Pockets

Vegan pizza pockets – crisp on the outside and chewy on the inside, filled with savory pizza sauce and flavorful vegetables. Vegan and gluten free!

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Happy October!! Seriously though, it feels like I blinked and September came and went. Before you know it, we’ll be to the holidays. But for now, we’re welcoming this lovely fall month with a new amazingly flavorful, easy dinner dish!

Guess when I made these vegan pizza pockets? July. I know, I’m a seriously awful person for holding out on you this long. But what can I say, this blog is sweets focused (the way life should be), but today is finally the day. These are sooo fun and absolutely delicious.

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Joe, being an Italian guy, is a crazy pizza fanatic, but since he’s a super heathy eater too, he wants a healthified version…and I’m a wife that’s up to that challenge!

I’ve made personal pizzas before, so for these I went with a fun, pocket twist! Obviously these pizza pockets differ from the traditional Italian dishes in that they’re vegan and gluten free, but they’re the same in how rich, satisfying, and flavorful they are.

While there are several components to this recipe, it’s an easy meal to pull together fast! You’ll need your vegan pizza pocket dough, sauce, vegetables for filling, and nutritional yeast for that amazing cheesy flavor, without any actual cheese. It’s a serious vegan miracle.

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To start, make the dough. It’s as simple as mixing up chickpea flour, seasonings, and water. It’s the same as the crust in the personal pizza recipe I posted a few months back (linked above). I used a lot of red pepper flakes in our dough and it was a really, really good choice. It’s a little finicky in that it gets pretty sticky, so I just work quickly, plop it on the sheet pan and use a spoon to gently spread it. You’ll bake the bottoms for a few minutes, add the fillings, then spread more dough over the top and gently press it into the partly baked bottom dough.

Sounds complicated, it’s really not. Promise!

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The chickpea flour bakes up into solid, thick pizza pockets. Garbanzo/fava bean flour is super high in fiber, protein, and it’s naturally gluten free. It won’t spike your blood sugar like white flour either!

Also I can’t finish this post without saying how much these look like crazy deformed tortoise shells or something. Not too cute, but sooo good to eat.

After the dough, sauté up whatever vegetables you want for filling. I typically like a mix of onions, mushrooms, a green (like kale or spinach), and a lot of garlic.

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Finally, once the vegetables have cooked and slightly softened, we’re ready to finish the sauce! You’ll cook it on medium-low heat just until everything’s warmed through. To the veggies just add some crushed tomatoes, seasonings, and a little water to thin it out. Nothing complicated, but so full of flavor.

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These vegan pizza pockets have a crisp, firm texture on the outside, and the inside is nice and soft. As a result, you can pick one up and it is SOLID. Which I love! I hate the whole cauliflower crust thing that just gets all soggy and floppy and you have to eat with a fork – because let’s be honest, these types of foods were not meant for forks.

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Serve with some sauce on the side to dip, and your vegan pizza pockets are ready to go! These would be so fun for dinner on a crisp fall evening, or for a long day of watching (Buckeye) football.

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If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pizza Pockets

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2 pizza pockets


  • Dough
  • 2 c chickpea flour
  • Seasoning - I used garlic powder, dried basil and red pepper flakes
  • 1 1/2 c water
  • Sauce/filling:
  • Crushed tomatoes
  • Kale
  • Chopped garlic
  • Diced onion
  • Seasoning to taste, water to thin if it's too thick
  • For filling we used sautéed onions and mushrooms


  1. Preheat the oven to 350 degrees.
  2. Make the pizza pocket dough by mixing the chickpea flour, seasonings and water thoroughly.
  3. On a nonstick baking sheet, spread two half circles of dough, using about half of the overall dough.
  4. Bake these half circles for 5 minutes.
  5. Sautee onions and mushrooms on medium, until they're slightly softened.
  6. Make sauce by cooking in a saucepan on low heat, until the veggies are warmed and softened.
  7. Remove the par-baked dough from the oven, spread sauce and filling, and top with the rest of the dough. Spread gently with a spoon/your fingers and press gently around the edges to close the pocket.
  8. Cook the closed pizza pockets for another 20 minutes.
  9. Serve with more sauce on the side to dip.


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