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 a little time, I had been searching on the internet the other day. Looking for fresh, intriguing thoughts, inspirational dishes that We have never used before, to delight my family with. Hunting for a while but could not discover lots of interesting stuff. Right before I wanted to give up on it, I came upon this yummy and simple dessert by accident at Suncakemom. The dessert seemed so tempting

on its snapshot, it called for rapid actions.

It was not so difficult to imagine just how it’s made, how it tastes and just how much my husband might enjoy it. Mind you, it is very simple to impress the man in terms of cakes. Yes, I’m a blessed one. Or maybe he is.Anyhow, I went to the website and simply used the step by step instuctions that have been accompanied by great snap shots of the task. It really makes life less difficult. I could suppose it is a bit of a inconvenience to shoot snap shots down the middle of cooking in the kitchen because you will often have sticky hands therefore i seriously appreciate the time and energy she put in for making this blogpost and recipe easily implemented.

With that said I am inspired presenting my own, personal formulas in a similar fashion. Appreciate your the concept.

I was fine tuning the original recipe to make it for the taste of my family. I must mention it absolutely was an incredible outcome. They enjoyed the flavour, the thickness and enjoyed getting a sweet such as this in the midst of a hectic workweek. They basically requested lots more, many more. Thus the next time I am not going to make the same mistake. I’m likely to double the amount .

This Pizza Pull Apart Bread was first appeared on 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.