Pull-Apart Keto Pizza Bread

Print Pin
3.5 from 155 votes

Pull-Apart Keto Pizza Bread

45 minutes
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.

Nutrition

Calories: 180kcal

Originally posted 2019-02-20 17:25:34.

Article Categories:
Lunch

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating