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 most recently have a little time, I had been browsing on the web the other day. On the lookout for fresh, challenging thoughts, inspiring dishes that I have never used before, to amaze my family with. Hunting for quite some time but couldn’t come across any interesting things. Just before I thought to give up on it, I found this delicious and easy dessert by chance. The dessert seemed so tempting

on its image, that called for quick action.

It absolutely was simple enough to imagine the way it’s created, its taste and just how much my husband might love it. Mind you, it is rather simple to keep happy the man when it comes to cakes. Anyway, I went to the website: Suncakemom and followed the step by step instuctions that had been combined with wonderful photos of the method. It just makes life rather easy. I can imagine that it is a bit of a effort to shoot photographs down the middle of cooking in the kitchen as you may normally have sticky hands thus i genuinely appreciate the time and energy she put in for making this post .

With that said I’m inspired to present my very own recipes in a similar fashion. Appreciate your the concept.

I was tweaking the main mixture to make it for the taste of my loved ones. I have to mention it had been a great outcome. They loved the flavor, the overall look and loved having a delicacy like this in the middle of a hectic week. They ultimately wanted even more, a lot more. Hence the next occasion I am not going to make the same mistake. I am likely to twin the quantity to keep them happy.

This Pull Apart Bread Pizza post was made possible by 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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