Pull-Apart Keto Pizza Bread
Calories 180kcal
Ingredients
- 1/2 cup marinara sauce (homemade, 120 g/ 4.2 oz)
- 4 large egg whites
- 1/2 cup water (homemade, 120 g/ 4.2 oz)
- 1 teaspoon ghee (homemade, 120 g/ 4.2 oz)
- 3/4 cup flour (homemade, 120 g/ 4.2 oz)
- 1/3 cup flax seed meal (homemade, 120 g/ 4.2 oz)
- 1 cup grated parmesan cheese (homemade, 120 g/ 4.2 oz)
- 1/4 cup psyllium husks (homemade, 120 g/ 4.2 oz)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (homemade, 120 g/ 4.2 oz)
- 120 grams spanish chorizo (homemade, 120 g/ 4.2 oz)
- 1 cup shredded mozzarella cheese (homemade, 120 g/ 4.2 oz)
- marinara sauce (homemade, 120 g/ 4.2 oz)
Instructions
- Prepare the marinara sauce by following this recipe.
- You will need 1/2 cup for the bread (any leftover marinara can be used as a dip or stored in the fridge for up to 2 weeks).
- Preheat the oven to 175 °C/ 350 °F.
- In a bowl, mix 1/2 cup of marinara sauce, egg whites and water.
- Dice the chorizo into small pieces (up to 1 cm/ 1/2-inch each) and set aside.
- In a bowl or a mixer, combine all the dry ingredients: sesame flour, flax meal, parmesan cheese, psyllium powder, cream of tartar, baking soda and salt.
- Grease a medium cast iron skillet (25 cm/ 10-inch) and heat over a medium heat.
- Pour the marinara mixture into the bowl, process for a few seconds, and then add the diced chorizo.
- Using your hands, make round 12 buns (about 60 g/ 2 oz each), and place in the preheated skillet.
- Transfer into the oven and bake for 25-30 minutes.
- Top with grated mozzarella cheese and return to the oven for another 5 minutes, or until the cheese is melted and crisped up.
- When done, remove from the oven and let the bread cool down for 5 minutes.
- Optionally, serve with the remaining marinara sauce.
- To prevent the bread from getting moist, don't leave it in the skillet.
- Instead, place on a cooling rack.
- To store, let it cool down and refrigerate for up to 3 days, or freeze for up to 6 months.
Originally posted 2019-02-20 17:25:34.
