Combine all-purpose flour, whole wheat flour, yeast, garlic salt, garlic powder, and oregano in a large mixing bowl.

Add warm water to a small bowl, ensuring it is warm enough to activate the yeast but not too hot to kill it.

Add olive oil and agave nectar (or honey) to the water.

Pour the water mixture into the bowl of flour and stir until a soft ball forms.

Dump the dough onto a well-floured surface and knead for 1-2 minutes until it comes together and gains elasticity.

Add a couple of tablespoons of flour if the dough is too sticky.

Grease an oven-safe bowl with olive oil or pan spray and place the dough ball in it, flipping once to coat with oil.

Lightly cover and allow to rise for 60 minutes in a warm, draft-free area.

Preheat oven to 400°F (200°C). Line 2 cookie sheets with parchment paper and sprinkle with cornmeal.

Once the dough has risen, punch it down and roll it out on a well-floured surface to a thickness of 2-3 millimeters.

Cut the dough into even squares (approximately 5 inches by 5 inches).

Trim off any uneven edges and re-roll the dough if necessary.

Place 1 tablespoon of pizza sauce, 1 tablespoon of mozzarella, 3 slices of turkey pepperoni, and another tablespoon of mozzarella in the center of each square.

Gently fold each square into a triangle and lightly press along the edges to seal.

Using a spatula, transfer the pizza pockets onto the lined cookie sheets. Press along the edges again with a fork.

Bake for 10 minutes, then remove from oven briefly to spritz with oil or pan spray and sprinkle with Parmesan.

Continue baking for 2 minutes until the bottoms are lightly browned.

Remove from oven and allow to cool for 5 minutes before serving.

Enjoy!

For rising, preheat oven to 200 F, turn it off and then let the dough rise inside.