#pizza bread

~Pepperoni & Cheese Pull Apart Bread~

I was so dubious of this recipe when I started it. I have had uneven luck with gluten-free flours (unless they're just being used as a binding agent). Also, this recipe calls for a yeasted dough, which I've never tried before with gluten-free flour.

Reader, it was fcuking amazing. Legit, I'll be making this again when I'm done with this asinine diet. To the recipe:

Low-FODMAP Gluten-Free Pull-Apart Pizza Bread

1 c warm water, divided

4 tsp active dry yeast

1/4 c sugar

3 c Bob's Red Mill All Purpose Baking Flour

1 tbsp + 2 tsp xanthan gum

2 tsp baking powder

1 3/4 tsp salt

4 eggs

1/4 c olive oil

4 tbsp Italian seasoning

2 c grated Parmesan

3 (ish) c grated mozzarella

1 lb chorizo, crumbled and browned

1/2 c chopped fresh basil

cooking spray

Place 3/4 c warm water, yeast, and sugar in a bowl. Let sit for 5 minutes or until bubbly.

Meanwhile, in a stand mixer, combine flour, xantan gum, baking powder, and salt. Whisk to combine. When the yeast mixture is ready, add that, eggs, and oil to the flour mixture. Blend on medium speed using the dough hook.

Add water as needed, 1 tbsp at a time, to achieve a sticky but touchable dough. I was never able to get the dough to keep from sticking to my fingers, but forged ahead anyway. Knead in the mixer for 5 minutes. Spray a Bundt pan with cooking spray.

In a medium bowl, mix the Parmesan and Italian seasoning. Scoop 1/3 of the dough into little marble sized balls and roll in the Parmesan mixture. I had the best luck with rolling the dough out into a tube, rolling that in the cheese mix, and then pinching off tbsp sized balls.

Evenly distribute into the prepared pan, then 1/3 of the cooked chorizo, then 1/3 of the basil, then 1/3 of the mozzarella. Keep layering for three layers, ending with cheese. If there is any leftover Parmesan mix, sprinkle this evenly on the top.

Preheat oven to 350F. Let the filled pan sit on the oven while it heats for 20-30 minutes. Place the Bundt pan on a rimmed baking sheet (it is going to overflow everywhere otherwise) and bake for 30-40 minutes. Allow to cool for 5 minutes and turn out on a platter.

Couple few notes: I just went ahead and used chorizo. even though I know it has garlic in it, because I'm of the opinion that it's a low-FODMAP diet, not a no-FODMAP diet. You could also use pork sausage tarted up with a bit of Italian seasoning and a little red pepper flake.

Which brings me to the next thing: I've been able to source an Italian seasoning mix that doesn't have either onions or garlic, but if you can't find such a thing, use a mix of oregano, thyme, and marjoram in whatever ratio pleases you. This can go in both the Parmesan mix and the pork sausage. I also used a lot of fresh basil because my cousin gave me a stupid amount recently, but that's not required or anything. You could just use some dried basil in the Italian mix instead and no one would be harmed.

You guys, this was so good. Breaking up the gluten-free dough into discrete balls made the tendency of gluten-free dough to lack coherence a non-issue. The oil from the chorizo and the mozzarella kept the dough from being too crumbly or dry. (For real though, use a pan under the Bundt pan, or you'll have a mess.) I'm going to make this again for sure.

What I eat in a day, 20/8/22

Breakfast : Pizza bread with the usual cup of tea

Lunch : Chicken chop sandwich, mixed fruit waffles and a glass of passion fruit green tea at Eat & Space