Pizza Pull Apart Bread

Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!

As I currently have some time, I had been browsing on the internet a few days ago. Trying to find fresh, challenging tips, inspirational dishes that I’ve never tried before, to surprise my loved ones with. Searching for quite some time but could not come across any interesting stuff. Just before I thought to give up on it, I came upon this delicious and simple treat by accident on Suncakemom. The dessert seemed so tempting

on its photo, that required immediate actions.

It had been simple enough to imagine the way it’s made, how it tastes and just how much my hubby will like it. Actually, it is rather simple to please the guy in terms of puddings. Anyway, I got into the website and simply used the step-by-step instuctions that have been accompanied by great shots of the procedure. It really makes life quite easy. I can suppose it’s a slight inconvenience to shoot photographs in the midst of baking in the kitchen as you may ordinarily have sticky hands so I seriously appreciate the time and energy she devote to build this blogpost .

With that said I’m empowered presenting my personal recipes in a similar way. Many thanks the concept.

I was fine tuning the initial formula create it for the taste of my loved ones. I’ve got to say it was a great success. They prized the flavor, the overall look and enjoyed getting a delicacy like this in the middle of a stressful workweek. They ultimately demanded more, more and more. Thus next time I am not going to commit the same mistake. I’m gonna multiply the quantity to make them happy.

There are more Pizza Pull Apart Bread at SunCakeMom


Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the yeasty milk into a big bowl on top of the other ingredients.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)


In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.

Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.

Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.

For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.


After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.

Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.

When they are evenly on top of each other cut them into as wide rectangles as the bread tin.

Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.

Spread the rest of the tomato sauce on top evenly.

Leave it for another 15 minutes to rise.

Meanwhile grate the cheese and turn the oven on to preheat it.

After 15 minutes sprinkle the cheese on top of the bread.

Pop it into the preheated 365°F / 180°C oven for half an hour.

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