These Roasted Veggie Pockets are like a cross between a savory, veggie-stuffed pastry and a veggie pizza. They’re a fantastic way to enjoy bountiful fall and winter vegetables. If you prefer, feel free to shape the dough into one large pocket, rather than the individual pockets, and then slice it into pieces like a pizza once cooked.
Note: When it comes to shaping the dough for these Roasted Veggie Pockets, I’ve found that dipping my fingertips in olive oil and pressing the dough out by hand is easier than trying to roll it between two pieces of parchment paper.
1½ cups Butternut Squash, peeled, seeded and cubed
½ cup carrot, diced
1 cup parsnip, diced
1½ cups leek, diced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1½ cups blanched almond flour
¼ cup coconut flour
2 tablespoons coconut flour
1 cup arrowroot starch
½ teaspoon sea salt
½ cup warm water
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
Preheat the oven to 400°F. Line an 18 × 26-inch rimmed baking sheet with parchment paper and set aside.
Combine all of the roasted veggie ingredients in a large bowl. Mix well and spread the veggies over the prepared pan. Roast for 25 minutes, until the vegetables are tender. Keep the oven on.
Combine the flours, starch, and salt in a large bowl. In a medium bowl, beat together 2 of the eggs and the water, olive oil, and vinegar. Add the wet ingredients to the dry and mix to form a dough. Knead the dough in the bowl into a ball. Cover it with plastic wrap and chill in the fridge for 10 minutes.
Line a clean 18 × 26-inch rimmed baking sheet with parchment paper. Lightly oil the parchment paper with olive oil. Pour a few teaspoons of oil into a small bowl.
Divide the dough ball into 8 equal pieces on the pan. Dip your fingers in olive oil and gently press the dough pieces out from the center to create roughly 4-inch squares. Continue to dip your fingers in olive oil as you press out the dough.
Transfer the roasted veggies to the center of each square of dough, leaving a little room around the edges. Carefully bring the edges of the dough up over 1 inch of the veggies on all sides of the square, pressing the dough together with your fingers where it breaks, and leaving an opening in the center. Whisk the remaining egg in a small bowl and brush it over the dough.
Bake for 25 minutes, until the dough is golden. Cool, slice, and enjoy.
Calories: 323
Fat: 28g
Carbohydrates: 32g
Sodium: 339mg
Fiber: 9g
Protein: 9g
Sugar: 4g