Cauliflower Crust (Ham & Cheese) Hot Pockets

Cauliflower Crust (Ham & Cheese) Hot Pockets

Ingredients

Makes 2 Hot Pockets

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

1 free-range organic egg, lightly beaten

½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ teaspoon fine grain sea salt

½ teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon ground black pepper

Filling:

½ cup cubed cheese (I used cheddar)

½ cup cubed ham (I used smoked ham)

Grated Parmesan cheese to taste

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.

Line a baking sheet with parchment paper and then cut it in half. Liberally grease each piece of parchment paper with olive oil. Set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to fold into pockets.

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, garlic powder, salt and pepper and mix well.

Divide the cauliflower into two parts. Spread onto the two parchment paper pieces and form into an oval/rectangle.

Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).

Remove from the oven and spread cheese and ham cubes in the middle of the rectangles.

With a large spatula lift the longer sides of the crust and form into a burrito-like shape (you may also use the parchment paper to help you do this!)

Flip them seam down and tuck/fold the shorter side to form your pockets (I know this may sound complicated but it’s actually pretty intuitive).

Top liberally with grated Parmesan cheese and garlic powder (if you can handle it!)

Return to the oven and bake for an additional 12 minutes.

Let sit a couple of minutes before serving.

As the pockets cool the cauliflower crust hardens and you can easily eat them with your hands.