Introduction: PULL-A-PART GLUTEN FREE PIZZA BREAD
BETTER THAN ;PIZZA? MAYBE; and I am willing to bet that once you start pulling apart chunks of this Gluten Free Garlic-Flavored Pizza Bread with Pepperoni and Mozzarella Cheese you won't be able to stop!
Step 1: INGREDIENTS
- 1/3 Cup of your best flavored Dipping Oil (I'm sticking with my homemade Garlic Oil)
- 1/2 teaspoon each (more if desired) Dried Oregano, Dried Basil, & Crushed Red Pepper Flakes
- *2 lbs Gluten Free Pizza Crust Dough
- 1 Pepperoni (I use a 7 ounce "stick,," sliced into thin rounds)
- 1 Package (8 ounce) of Low-Moisture Part Skim Milk Shredded Mozzarella Cheese
*See Note under BAKE
Step 2: PREPARATION
- Preheat oven to 350 degrees F
- Spray a Bundt Pan with Olive Oil Spray and place pan besides your work table
- Place dipping oil in a bowl and set besides your work table
- Separate Pizza Dough into bite-sized pieces; toss or dip in oil as you work
- Layer a ring of the dipped pizza dough pieces around the bottom of the bundt pan
- Lightly sprinkle the ;pieces with the herbs and spices (dried oregano, basil, and red pepper flakes)
- Top the bottom layer of pizza dough with sliced Pepperoni, followed by a layer of shredded Mozzarella.
- Repeat this process creating a total of 3 layers of dough, herbs & spices, Pepperoni & Mozzarella
- Top the last row with the rest of the Pizza dough and sprinkle with about 2 TBS of grated Parmesan Cheese
Step 3: BAKE
- Place the layered bundt pan into the 350 degree preheated oven
- *Bake for 35 to 40 minutes (If the top is beginning to get too brown, cover it with a piece of aluminum foil and continue to bake until the sides are brown and baked through)
NOTE: Pillsbury markets 13 ounce tubs of Gluten-Free Pizza Dough, but I could not find them anywhere in town, so I had to make my own dough. I bought a 16 ounce package of Bobs Gluten Free Whole Grain Pizza Crust Mix and made my own dough. This recipe calls for 2 lbs of dough, so I came up a little short which is why you see the top row of the layered dough pieces to be a bit smaller than the row beneath it (I created sort of a pyramid of pizza dough), and I was only able to use abut 2/3 of the Shredded Mozzarella and Sliced Pepperoni that I had set aside for this recipe.. While this worked OK, and the bread is delicious (I keep pulling off pieces and eating them while I am typing), you really should use a full 32 ounces of gluten-free dough. The next time I intend to make this recipe, I will see if Publix can order 2 tubs of the Pillsbury Gluten Free Pizza Crust Dough (since they do carry the Pillsbury Cookie Dough Mix),
Step 4: TIME TO PULL a PART YOUR PIZZA BREAD AND ENJOY . . .
This delicious pizza bread is very high in calories. While a 16-ounce loaf of Italian Bread has an estimated 1,250 calories and 226 carbs, I estimate that 16 ounces of Gluten-Free Pull-A-Part Pizza bread contains a whopping 2,830 calories and 275 carbohydrates. Try to get a least 8 servings out of one 16-ounce batch, or twice that many out of a 32-ounce loaf (GOOD LUCK HERE)!
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