Pull-Apart Keto Pizza Bread

Pull-Apart Keto Pizza Bread

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 tsp 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 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt ((homemade, 120 g/ 4.2 oz))
• 120 g spanish chorizo ((homemade, 120 g/ 4.2 oz))
• 1 cup shredded mozzarella cheese ((homemade, 120 g/ 4.2 oz))

Instructions

1. Prepare the marinara sauce by following this recipe.
2. 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).
3. Preheat the oven to 175 °C/ 350 °F.
4. In a bowl, mix 1/2 cup of marinara sauce, egg whites and water.
5. Dice the chorizo into small pieces (up to 1 cm/ 1/2-inch each) and set aside.
6. 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.
7. Grease a medium cast iron skillet (25 cm/ 10-inch) and heat over a medium heat.
8. Pour the marinara mixture into the bowl, process for a few seconds, and then add the diced chorizo.
9. Using your hands, make round 12 buns (about 60 g/ 2 oz each), and place in the preheated skillet.
10. Transfer into the oven and bake for 25-30 minutes.
11. Top with grated mozzarella cheese and return to the oven for another 5 minutes, or until the cheese is melted and crisped up.
12. When done, remove from the oven and let the bread cool down for 5 minutes.
13. Optionally, serve with the remaining marinara sauce.
14. To prevent the bread from getting moist, don't leave it in the skillet.
15. Instead, place on a cooling rack.
16.  To store, let it cool down and refrigerate for up to 3 days, or freeze for up to 6 months.