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    You are at:Home»Dairy-Free Recipes»Appetizers»Pizza Pull-Apart Bubbles

    Pizza Pull-Apart Bubbles

    0
    By Alisa Fleming on January 16, 2014 Appetizers, Bread, Dairy-Free Recipes

    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: 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.

    Pizza Pull-Apart Bubbles
     
    Print
    Prep time
    30 mins
    Cook time
    30 mins
    Total time
    1 hour
     
    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.
    Author: Alyse Raponi
    Serves: 18 appetizer servings
    Ingredients
    Dough:
    • 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
    Filling:
    • 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
    Instructions
    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.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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