Pizza Pull-Apart Bubbles


This pizza pull-apart bread is an “appetizer” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alyse Raponi. To add nutrition and body to the dough, Alyse uses Protein+ AlmondMilk from So Delicious.

Pizza Pull-Apart Bread Recipe

So Delicious Dairy Free 3 Course Recipe Contest BadgeAlyse says, “This appetizer can be made into tiny individual pop in your mouth appy’s or put in a Angel Food cake pan and pulled apart like savory Monkey bread. I am sending you a pizza dough recipe but, to make this even faster to prepare store bought raw whole wheat dough can be used. This pizza pull-apart bread is a great large group appetizer any time of the year!”

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Pizza Pull-Apart Bubbles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and soy-free. Just use caution on the dairy-free cheese alternative that you select. Many brands of “shreds” are now soy-free and geared toward allergies.

For tree nut-free pizza pull-apart bread, So Delicious offers a Coconut Milk Beverage that can be used in place of the AlmondMilk in a pinch.

For vegan and vegetarian pizza pull-apart bread, substitute your favorite flavorful vegan sausage, chopped, for the kielbasa.

Pizza Pull-Apart Bubbles
Prep time
Cook time
Total time
This recipe was submitted by Alyse Raponi, for entry in the Go Dairy Free - So Delicious 3-Course Dairy-Free Recipe Contest. Note that the prep time does not include rising time.
Serves: 18 appetizer servings
  • 1 cup dairy-free salami or kielbasa, sliced into rounds then diced or slivered
  • 1 cup dairy-free cheddar cheese alternative, shredded
  • 1 cup sun-dried tomatoes in oil, chopped
  • 3 tablespoons of the oil from the sun dried tomatoes
  • 1 tablespoon rosemary, chopped
  • Tomato sauce, to serve
  1. Add the milk beverage to a large bowl. Sprinkle yeast and sugar over the milk. Allow to sit and bubble up for 10 minutes.
  2. Add flours, cereal, and salt. Knead by hand on a flour surface or apply the dough hook to a stand mixer and knead for 5-8 minutes until smooth and elastic. Allow to rise for 1 hour.
  3. Punch down dough. With scissors snip 2-inch chunks of dough until finished. It does not have to be uniform.
  4. In a large bowl, mix together all filling ingredients to coat with oil.
  5. In a large bowl mix dough pieces with filling and fill ungreased mini muffin pans with 2 or 3 snippets of dough mixed with the filling or mix all ingredients and alternate dough pieces with filling, layering in a greased Bundt pan. Allow to rise for 30 minutes covered inside a oven with the pilot light on.
  6. Bake at 375ºF for 20-30 minutes if making minis or 40-50 minutes in a Bundt pan, or until golden brown in color.
  7. Serve with tomato sauce for dipping.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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