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.
Alyse 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: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
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.
- 2 cups lukewarm So Delicious Dairy Free Original Unsweetened Almond Plus AlmondMilk
- 3 teaspoons (1 tablespoon) active yeast
- Pinch of sugar
- 3 cups all purpose flour + extra for kneading
- 1-1/2 cups wheat flour
- ¼ cup 12-grain cereal
- ½ to 1 teaspoon salt
- 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
- Add the milk beverage to a large bowl. Sprinkle yeast and sugar over the milk. Allow to sit and bubble up for 10 minutes.
- 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.
- Punch down dough. With scissors snip 2-inch chunks of dough until finished. It does not have to be uniform.
- In a large bowl, mix together all filling ingredients to coat with oil.
- 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.
- Bake at 375ºF for 20-30 minutes if making minis or 40-50 minutes in a Bundt pan, or until golden brown in color.
- Serve with tomato sauce for dipping.