Try this Keto Pull Apart Pizza Bread recipe, or contribute your own.
- 1/2 cup grated parmesan cheese
- 1 1/2 cups almond flour
- 3 eggs, beaten
- 2 oz cream cheese
- 1 tbs baking powder
- non-stick cooking spray
- 2 1/2 cups mozzarella cheese shredded
- 1 tsp rosemary seasoning
- 1/2 cup shredded mild cheddar (or a cheese or your choice)
- 1/2 cup mini pepperoni slices
- optional:â sliced jalapenos
- non-stick bundt pan (i love this bundt pan found o
- Carbohydrate 3.90472148093189 g
- Cholesterol 63.4630594471746 mg
- Fat 12.6438036565188 g
- Fiber 1.07569685818255 g
- Protein 12.8240142855121 g
- Saturated Fat 5.21102489355581 g
- Serving Size 1 1 Serving (73g)
- Sodium 282.362418234751 mg
- Sugar 2.82902462274934 g
- Trans Fat 0.878524865884533 g
- Calories 178 calories
Step-by-step
- Combine the almond flour with the baking powder until it's fully combined.
- Melt the Mozzarella cheese and cream cheese. You can do this on the stove top or for 1 minute in the microwave.
- Once the cheese has melted, add the flour mixture and eggs and knead it until it forms into a sticky ball. I always use a silicone mat on the countertop to do this step.
- Once the dough has come together and all the ingredients are fully mixed together, sprinkle the top of the dough with a small amount of parmesan cheese. This will help the dough not be so sticky when you start to handle it. I flip the dough over and sprinkle a small amount on the back side of the dough too.
- Form the dough into a ball and cut it in half. Continue cutting the dough until you get about 16 pieces from each side for a total of 32 pieces total (give or take).
- Roll the pieces of dough into equal size balls then roll them in a plate of parmesan cheese that has been topped with a teaspoon of Rosemary seasoning. (This is the secret to forming the pull apart bread because the parmesan cheese coats each dough ball allowing it not to fully combine while it's baking. Plus, it adds amazing flavor to this dough also.)
- Spray the bundt pan with non-stick cooking spray.
- Place the first layer of 16 prepared dough balls into a non-stick bundt pan.
- The add a layer of your favorite shredded cheese, mini pepperoni slices, and jalapenos if desired.
- Add the next layer of 16 prepared dough balls on top of the first layer.
- Top the last layer with the rest of the shredded cheese, mini pepperoni slices, and jalapenos.
- Bake at 350 degrees for 25 minutes or until golden brown. It may take a bit longer if your bundt pan is thicker than the one I used.
How does a dough containing zero wheat flour manage to stretch and pull apart in distinct, savory segments? When historic baking traditions meet contemporary dietary requirements, starch replacements demand different handling techniques. Almond flour lacks gluten, the protein network responsible for elasticity and structure in traditional yeast breads. To compensate for this absence, bakers rely on a heated mozzarella and cream cheese base, often called fathead dough, which provides the necessary pliable elasticity through melted casein proteins. Whisking three eggs into the warm cheese and flour mixture introduces moisture and traps air, allowing the dough to rise slightly without commercial yeast. Dusting the individual dough balls in grated parmesan creates a dry barrier that prevents the pieces from fusing into a solid mass during baking. As the pan sits in the 350 degree oven for 25 minutes, the fat renders from the mini pepperoni slices, frying the surrounding cheese into crisp, golden crusts. Baking in a bundt pan ensures heat circulates evenly through the center tube, preventing the dense almond flour interior from remaining raw while the exterior browns.
