VERY LOW CARB Pizza Bread Appetizer (Low Carb & Gluten Free)

Pull apart pizza bread appetizer with
marinara dipping sauce.

Ingredients:
bundt cake pan
cooking spray (coconut, olive or avocado)
1 1/2 cups almond flour
1 tablespoon baking powder 
3 tablespoons Lakanto Classic Monkfruit sweetener (optional)
3 - 4 ounces sliced pepperoni
2 1/2 cups shredded mozzarella cheese
2 ounces cream cheese
3 eggs, beaten
grated parmesan cheese for sprinkling on dough, while kneading
1/2 cup grated parmesan cheese
1 teaspoon dried rosemary
1/2 cup grated cheddar cheese
2 to 3 tablespoons pickled sliced jalapenos (optional)
2 to 3 tablespoons sliced black olives (optional)
3/4 cup of sugar free marinara sauce (for dipping)

Method:
Preheat oven to 350*.
Lightly coat the bundt pan with the cooking spray and set aside.
Stir together the flour, baking powder and sweetener until well combined. Set aside.
Cut each of the pepperoni slices into 4 pieces and set aside. 
Place the mozzarella and cream cheeses into a large heatproof bowl. Heat in a microwave oven for one minute, or until the cheeses are soft and melted.** 
Add the flour mixture and beaten eggs to the cheeses. Stir to mix and form a sticky dough. Turn onto a silicone mat or sheet of parchment paper that is very lightly dusted with grated parmesan cheese. Sprinkle a little more cheese on top of the dough and knead for a few minutes.
Form the dough into a ball and cut in half. Continue cutting in half until you have 16 portions of equal size. Form the portions into small balls. Repeat with the second half of dough to make a total of 32 small balls of dough.

Use a mortar and pestle to crush the dried rosemary. (or, rub between the palms of your hands) Add the rosemary to the 1/2 cup of parmesan cheese and stir to mix. Roll each dough ball in the rosemary seasoned cheese. Arrange 16 of the lightly coated balls in the bottom of the prepared bundt pan.  Sprinkle half of the grated cheese evenly over the top of the dough. Use half of the pepperoni to layer over the cheese. Then, if desired, sprinkle half of the jalapenos and olives on top of the pepperoni. Repeat with the remaining dough, cheese, pepperoni, jalapenos and olives. Bake for 20 -25 minutes, or just until the top is a nice golden brown. 

Allow the bread cool for a couple of minutes, while you heat the marinara sauce. Use a silicone spatula to loosen the bread from the pan. Invert onto a large plate and then flip again onto a serving platter. Add the marinara sauce to a small bowl placed in the center of the bread ring. Makes 8 - 10 appetizer servings.

Notes: I served this appetizer to three gluten eating, male family members and they loved it! They gave it a perfect rating and my husband said it reminded him of his favorite Numero Uno Pizzeria crust.

** The cheeses also may be carefully melted, in a pan, on top of the stove.

Nutritional info for one tenth of bread (with jalapenos & olives):
315.9 calories ~ 24.9 grams fat ~ 6.75 grams net carbs ~ 16.6 grams protein
(If the cheddar cheese is omitted, the net carbs, per serving, decreases by 1.4 grams.)

Nutritional info for a one tenth serving of the marinara sauce:
6 calories ~ .22 grams fat ~ .75 grams net carbs ~ .15 grams protein