– Ingredients (makes 1 bundt pan, serves 6-8):
– “Dough” base:
– 2 cups / 225g shredded mozzarella cheese, for melting
– 2 oz / 56g cream cheese, cubed
– 1 ½ cups / 144g almond flour, this replaces regular flour
– 2 tsp baking powder
– 2 large eggs
– 1 tsp Italian seasoning
– ½ tsp garlic powder
– Mix-ins:
– 1 ½ cups / 170g shredded mozzarella, for layering like top photo
– 3 oz / 85g pepperoni slices, rounds visible in photos
– Optional: ¼ cup grated parmesan, 2 tbsp melted butter for brushing
– For serving: ½ cup low-sugar marinara or pizza sauce, shown in ramekin in bottom right photo
- Instructions:
- Prep pan: Grease bundt pan very well with butter or oil spray. Nonstick is important or it won’t release. Preheat oven to 350°F (175°C).
- Make fathead dough: In microwave bowl, melt 2 cups mozzarella + cream cheese 60-90 sec until melted. Stir smooth. In separate bowl, mix almond flour, baking powder, Italian seasoning, garlic powder. Add dry mix + eggs to melted cheese. Knead with hands until uniform dough forms. If sticky, wet hands or chill 5 min.
- Cut pieces: Roll dough into 1-inch balls, about 24-30 pieces. This makes the pull-apart texture.
- Layer: In bundt pan, add ⅓ of dough balls. Top with ⅓ mozzarella and ⅓ pepperoni like top photo. Repeat layers 2 more times. You’ll see cheese and pepperoni like unbaked photo.
- Bake: Bake 25-30 min until golden brown and cheese is bubbly like bottom left photo. Top should be set and not doughy.
- Cool: Let sit in pan 10 min. Run knife around edges. Invert onto plate. The ring should release like bottom right photo.
- Serve: Put marinara in center hole. Pull apart pieces and dip.