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Boil diced and peeled potatoes in a pot with some salt until the potatoes are fork tender.
Drain the water and mash the potatoes until smooth.
In a separate bowl, add the mashed potatoes with plain flour, garlic powder, onion powder, Italian herb seasoning, 1 egg and 1 tsp salt. Mix and knead it with your hands until you form a dough ball.
Cut the dough ball into eight equal pieces.
Take one piece and flatten it on a floured surface.
Add some pizza sauce, pepperoni, and low-fat cheese.
Pinch the sides towards the middle to seal it and press on it once more to flatten it.
Cook the stuffed potato pockets on a pan on medium to high heat with some cooking oil until golden brown and crispy.
Store them in the fridge or freezer and reheat when ready to.