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Paleo Football Pizza Pockets

  • Prep Time: 35 min
  • Cook Time: 25 min
  • Total Time: 1 hr
  • Yield: 2 Football shaped pies
Hosting a viewing party for the big game? These Paleo Football Pizza Pockets are sure to be a touchdown with all of your football fans.
Paleo Football Pizza Pockets made with Almond Flour Baking Mix Artisan Bread Recipe


1 box Simple Mills Artisan Bread Mix
2 eggs
1/4 cup olive oil
(separated into 2 Tbsp for bread, 2 Tbsp for veggie mixture)
1/4 cup apple cider vinegar
2 Organic, uncured beef hot dogs (i.e. Applegate)
2 small red peppers, sliced
1/2 yellow onion
1/2 cup button mushrooms, sliced
1 cup spinach
Olive oil spray
Condiments: ketchup, yellow mustard, spicy brown mustard and hot sauce


PREHEAT the oven to 350ºF.
WHISK together eggs, apple cider vinegar and 2 Tbsp olive oil.
ADD in Simple Mills Artisan Bread Mix, blending well.
LET SIT for 4 minutes.
WET your hands so dough does not stick to them and use about half of the dough to create 2 small football-shaped pieces of dough on an oil-sprayed or greased cookie sheet.
BAKE for 10 minutes.
SAUTÉE the peppers, onion and mushrooms in a pan with olive oil (2 Tbsp) for 5-10 minutes on medium-high heat. Add spinach about halfway through when cooking the vegetables to ensure you don't over cook it.
REMOVE the footballs from the oven.
DIVIDE the veggie mixture on top of each, about 2 Tbsp. You will most likely have leftovers of the veggie mixture.
CUT your hot dogs into ½ inch slices and place 3-4 on top of the veggies.
DIVIDE the rest of your dough on top of the footballs and make sure the veggies and hot dogs are covered.
BAKE for another 15 minutes.
LET COOL for 5 minutes.
TOP with your desired condiments


To cut dough into football shapes: Make sure that the dough is 1 inch thick and cut into 2 diamond shaped pieces, about 5 inches in length.