I recently saw a recipe for gluten free Monkey Bread. It excited me, but it wasn't so exciting that I immediately ran to the kitchen to whip some up. To be honest I have never had monkey bread, gluten free or not. However it looks amazingly yummy. Skip to a few days later, I saw a recipe for a garlic pull apart bread. Sparks flew, party horns sounded, and I had a genius idea to combine the two recipes to create my own amazingness! Thus, the birth of Pizza Monkey Bread!!
Pizza Monkey Bread
9 egg whites
3 tablespoon oil
3/4 cup milk
1 1/2 cups gluten free flour
2 Tablespoons baking powder
1 1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons xanthan gum
3 tablespoon apple cider vinegar
1 Tablespoon Italian Seasoning
2 Tablespoons Parmesan Cheese
Pepperoni (torn or diced into smaller pieces)
1/4 C Margarine or butter
1 T. Italian Seasoning
1/2 tsp. garlic powder
Preheat oven to 350o F and generously grease a bunt pan.
Beat the egg whites until frothy. Add the remaining dough ingredients and stir until quite thick. (This will take a while). Set aside.
Prepare the "assembly ingredients" Melt the margarine, add in spices.
Drop rounded tablespoons of the dough in the bunt pan. Sprinkle pepperoni, Parmesan, and mozzarella. Brush layer with herbed butter/margarine and keep layering until the dough and filling are gone.
Bake for 30-35 minutes until bread is lightly browned and a toothpick comes out clean. Let cool, then invert onto a serving plate. Serve with warm pizza sauce or leftover herbed butter for dipping.
Separate your eggs, (note to self: Find a good recipe that uses 9 egg yolks)
Beat your egg whites until they are very frothy, borderline stiff.
Combine the egg whites with the remaining batter ingredients and beat until thick. This will take a while.
Drop the dough by spoon fulls into the bottom of the pan.
On the layer of dough sprinkle pepperoni pieces, cheeses, and brush with herbed butter.
Layer more dough and more topings until you are out of dough to layer.
Bake at 350 deg. for about 35 min.