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    Home » pizza

    Cheesy Pull Apart Pizza Bread

    Published: Jul 27, 2017 · Modified: Dec 31, 2018 by Richa 72 Comments

    Jump to Recipe   Print Recipe

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread for parties or light meal. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. 

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    These Pizza Rolls are super easy and a great snack to interest and engage everyone at the party. I use my 20 minute pizza dough, divide and roll it into mini dinner roll size balls. Place them in a pie pan, then drizzle a mozzarella style cashew cream from my Pizza Dip (which you must try! its GF), some pizza sauce, more of the mozzarella cream, basil and peppers and bake!

    The cashew mozzarella cream thickens during baking. The baked rolls are coated with thick creamy cheese sauce, pizza sauce and other toppings if added before baking. They can be pulled out with all the pizza goodness and served.

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    Messy Cheesy pizzaey goodness!

    More Pizza stuff from the blog

    • Simple Veggie Pizza with 20 minute Crust with garlicky olive oil and no cheese.
    • Pizza with chipotle red lentil tomato sauce and vegan ricotta , this pizza sauce also is amazing as pasta sauce
    • Sriracha BBQ Tofu Pizza with almond milk pepperjack because Sriracha!
    • Berbere Chickpea Pizza with tahini garlic dressing. All you want in a wrap, on a puffy pan crust pizza.
    • Buffalo Chickpea Pizza with celery ranch dressing. Looks time intensive but really isnt.

    In other reading, an under cover investigation of a Pet store in new york found sick puppies and abuse. Puppy mills treat dogs as a product. The product line doesn’t care about the mothers who are just machines in tiny cages, that never see the light and live and die once spent, right there. Pet stores often put up a polished view with cleaned up cute puppies, but there is always a horrifying story behind them. We fostered a skinny ribs and skin puppy mill pup some years back and his fear of humans broke our hearts. He took a month to open up to just wag his tail and start to trust us. There are millions of dogs and cats in shelters, even puppies that end up there without any fault of theirs. #AdoptDontShop . Here is a detailed article on the world behind Puppy mills and Pet Stores. 

    Make the dough. Let it sit for 10 minutes

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com


    Divide and roll into balls and place in a deep pie pan with enough spice to rise to double. Below are balls that have risen for 10 minutes.

    Keep enough space between the dough balls and use a deep pie pan, else the cashew cream will overflow during baking. 

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    Pour some cashew cream between the rolls. Then Spread pizza sauce on top. Sprinkle oregano and pepper

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    Pour more of the cashew cream. Sprinkle jalapeno and some basil. 

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    Bake cool for 2 minutes, then serve. 

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe. | VeganRicha.com

    Print Recipe
    5 from 22 votes

    Cheesy Pull Apart Pizza Bread

    Cheesy Pull Apart Pizza Bread. Pizza Monkey bread. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Appetizer
    Cuisine: Vegan
    Servings: 4
    Calories: 201kcal
    Author: Vegan Richa

    Ingredients

    Dough:

    • 1 cup (250 ml) warm water
    • 2 teaspoons active yeast
    • 1/2 tsp (0.5 tsp) sugar or 1 tbsp flour
    • 2 + cups flour I use 1/2 cup wheat flour and 1 1/2 cups unbleached white
    • 3 tbsp semolina flour or use wheat flour
    • 1/2 tsp (0.5 tsp) salt
    • 1/2 tsp (0.5 tsp) oregano
    • 1/4 tsp (0.25 tsp) garlic powder
    • 3 tsp extra virgin olive oil divided

    Cashew Mozzarella Cream:

    • 1/3 cup (43 g) cashews (use a heaping up for creamier) soaked for 15 minutes in warm water then drained.
    • 1 small garlic clove
    • 2 tsp extra virgin olive oil
    • 1/2 tsp (0.5 tsp) salt
    • 1 tbsp + 2 tsp tapioca starch
    • 1 tbsp nutritional yeast (optional)
    • 1/2 tsp (0.5 tsp) white miso or use chickpea miso to make soyfree
    • 2/3 cup (166.67 ml) water

    Other:

    • Pizza sauce or tomato sauce
    • dried oregano
    • 1/4 cup (6 g) chopped fresh basil divided
    • sliced jalapeno optional
    • pepper flakes for garnish

    Instructions

    Make the dough.

    • Proof the yeast by mixing yeast, warm water and sugar and letting it sit for 5 minutes. Then mix in the flours, salt,herbs, 2 tsp oil until a sticky dough. Add flour 1 tbsp at a time if needed until it is slightly sticky. Let dough rest for 10-15 minutes near the warming oven. Preheat the oven to 400 degrees F.

    Make the cashew cream:

    • Blend everything under cashew mozzarella cream until smooth. Blend for a minute then let it rest for a minute and then blend again, repeat until very smooth. Taste and adjust salt and flavor.

    Assemble:

    • Drizzle oil on the dough and spread. Divide the dough into 12 to 14 portions and shape into small balls. Place in a deep 9 inch pie dish or a 9 by 9 inch baking dish, atleast a 1/2 inch apart. Keep more space between the balls in the middle as the middle gets less heat and the crowding might cause the dough to not cook through. If all of the balls dont fit, freeze the rest wrapped in plastic wrap, to bake into dinner rolls later.
    • Let the balls sit in a warm place for 5 minutes. Pour just a little of the cashew cream in between the rolls. Spread tomato/pizza sauce on top of the buns. Sprinkle oregano.
    • Bake for 15 mins. Remove from the oven.
    • Add roasted veggies if using between the rolls now. Pour more of the cashew cream over the buns, and more between the rolls that on the top. Reserve some of the cashew cream to add later. Add 1 tbsp chopped basil and sliced jalapeno or olives on top.
    • Bake for another 15 to 20 minutes. Take rolls out of the oven and rest for 2 minutes.
    • Meanwhile, if there is enough cashew cream leftover, heat it in a pan over medium low heat until thickened. Stir frequently to avoid lumps. then drop dollops over the rolls. Or if there is just a bit left, drizzle the cashew cream directly over the hot rolls.
    • Sprinkle fresh basil, pepper flakes and a tsp of extra virgin olive oil. Serve hot.

    Video

    Notes

    Use a larger baking dish and place the rolls about an inch apart. After the first bake, add some roasted veggies, mushrooms or peppers between the rolls and then drizzle the cashew cream.
    To make these gluten-free: Use my glutenfree dinner rolls. Bake the rolls, then add the cashew cream and pizza sauce layers and bake for 15 minutes.
    To make this nut-free: Use Cauliflower Alfredo or Pumpkin seed Alfredo . Add a tbsp of tapioca starch to the sauce. Both the sauces will not be as stringy as the cashew based sauce but should work. 
     
    For variation: Use the mozzarella from Everyday Kitchen Book, and add dollops on the rolls for extra cheese pizza rolls. 
     
    Nutrition is 1 of 4 serves

    Nutrition

    Nutrition Facts
    Cheesy Pull Apart Pizza Bread
    Amount Per Serving
    Calories 201 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Sodium 696mg30%
    Potassium 327mg9%
    Carbohydrates 20g7%
    Fiber 3g13%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 185IU4%
    Vitamin C 3.2mg4%
    Calcium 9mg1%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Priyanka

      October 14, 2022 at 8:26 am

      Can I use a baking sheet instead of a pie pan? Or use two separate cake pans?

      Reply
      • Richa

        October 14, 2022 at 10:21 am

        Use cake pans. The mozzarella cream
        Will flow everywhere on a sheet

        Reply
    2. Ruth

      July 21, 2021 at 6:53 am

      Can you omit the oil?

      Reply
    3. Alexandria Phillips

      January 21, 2021 at 2:24 pm

      5 stars
      I am not sure if I have rated this recipe already but the first few times I made this I used vegan shredded cheese to save me a step. Today was my first time making it with the cheese sauce and WOW!! It is so amazing. I am going to be using that cheese sauce recipe in the future. I took the left over sauce and heated it with more marinara to make a pink sauce for dipping. So amazing!

      Reply
      • Richa

        January 21, 2021 at 6:44 pm

        Yay

        Reply
    4. Sherri B

      December 26, 2020 at 6:53 am

      5 stars
      I host all vegan holidays for an extended family that isn’t vegan so I’m always on the lookout for things that might seem familiar to them to add to the mix. I doubled this recipe, baking them in two oval shaped casserole dishes, and threw a simple version of this in as a wild card to our gathering last night. Everybody raved and people quickly devoured both dishes! Highly recommend thickening up the leftover cream and drizzling on top. I am looking forward to making these again and being able to add in a bunch of veggies next time!

      Reply
    5. Jamie

      September 08, 2020 at 3:30 pm

      5 stars
      My children asked me to make this s as gain tomorrow. My husband scraped every single crusty bit out of the pan. I wish I could have more!!! Sooooo good.

      Reply
      • Vegan Richa Support

        September 09, 2020 at 8:25 pm

        yay!

        Reply
    6. Em

      April 26, 2020 at 11:10 am

      5 stars
      OMG SO GOOD. i smelled too closely tho & the hot oven air went to my brain ouch. couldn’t stop smelling it. please everyone, make these. i used some corn starch cuz didn’t have tapioca. topped with banana peppers, onion, kalamata olives & crushes red pepper

      Reply
      • Vegan Richa Support

        April 27, 2020 at 9:48 am

        Sounds delish! Glad you enjoyed it!

        Reply
    7. Nicole

      April 25, 2020 at 3:30 am

      5 stars
      Absolutely amazing, so so tasty!! Thank you so much for this awesome recipe! I used arrow root in the cheese sauce and it worked perfectly! 12 out of 10 rating! 😊😋

      Reply
      • Vegan Richa Support

        April 25, 2020 at 9:08 pm

        Hooray!

        Reply
    8. Diane

      October 04, 2019 at 3:10 pm

      5 stars
      Fantastic recipe Richa! I made it into a pizza bake, my husband and I loved it. I dont think I’ve ever had a recipe from you I didnt like. 🙂

      Reply
      • Richa

        October 04, 2019 at 4:58 pm

        yay!!! Thank you!

        Reply
    9. Malaïka

      August 29, 2019 at 6:42 am

      Hi, this is my first time trying out a recipe of yours and I can’t wait to taste it already. Can I make these ahead of time? Put them in the fridge for about 3 hours before they’ll be served? If not I’ll pick a different recipe. Thanks!

      Reply
      • Richa

        August 29, 2019 at 10:42 am

        the cheese will set and reheating wont make it as melty. these are best served fresh. You can shape the rolls and cover and refrigerate them. and blend the cashew mixture and prep everything else. Then layer up and bake to serve!
        Or try my Pizza rolls. veganricha.com/?s=pizza+rolls . You can shape reheat those with extra cheese on top, reheat to melt the cheese and serve

        Reply
    10. Zach

      January 02, 2019 at 8:03 pm

      5 stars
      I was surprised how much the cashew tasted like real cheese! Delicious recipe and looked beautiful. Thanks for sharing!

      Reply
      • Richa

        January 02, 2019 at 8:14 pm

        awesome!

        Reply
    11. Patricia Aguilar

      December 22, 2018 at 12:33 pm

      5 stars
      This is delicious and not at all complicated to make. Just takes a little planning ahead, but I like that, to get immersed in the kitchen. The only issue I had is that the rolls stuck to the bottom of my glass pie pan. I think I’ll try greasing it a bit next time. But OH! there will be a next time. Many next times.

      Reply
      • Richa

        December 22, 2018 at 3:47 pm

        Moist yeast bread sticks a bit more to surfaces than cakes. so definitely grease or use parchment

        Reply
    12. Bee

      October 11, 2018 at 5:49 am

      5 stars
      Hi, how to use the leftover frozen dough? (Sorry my bad English) greetings from Brazil.

      Reply
      • Richa

        October 18, 2018 at 8:07 pm

        make rolls next time. or use it to make a pizza.

        Reply
    13. Stephen Federer

      September 08, 2018 at 7:29 am

      5 stars
      Wow! Looks amazing and delicious. Thanks for sharing this healthy pizza recipe. Will try it soon.

      Reply
    14. Morgan

      February 20, 2018 at 9:59 pm

      5 stars
      Made this for dinner tonight and it’s just as delicious as it looks in your picture. My whole family absolutely loved it. We had this with a bean/spinach salad and it was a perfectly delicious main course! I can always count on your recipes to work out and to be delicious. Thank you!

      Reply
      • Richa

        February 20, 2018 at 10:53 pm

        Awesome! so glad it worked out!

        Reply
    15. Ashley

      February 11, 2018 at 7:09 pm

      5 stars
      I can’t get over how delicious these are! I ended up making them two nights in a row!

      Reply
      • Richa

        February 11, 2018 at 7:24 pm

        yay!

        Reply
    16. noemi

      January 25, 2018 at 5:27 am

      I have no idea how to make this miso thing. And I don’t really have shops with things like this in my country, so… Can I do the cashew sauce without this?

      Reply
      • Richa

        January 25, 2018 at 10:52 am

        Yes you can omit the miso. Add some more nutritional yeast. Miso is a fermented paste of soybeans or other beans and is available in asian stores. It adds the umami cheesy profile to the mix.

        Reply
    17. Ren

      January 09, 2018 at 12:39 pm

      5 stars
      Okay I made this recipe and ate the WHOLE thing in one sitting. Yup, it’s that delicious. Thank you Richa, you did it again x

      Reply
      • Richa

        January 09, 2018 at 2:06 pm

        That was dinner then 🙂

        Reply
    18. Kelly L

      December 09, 2017 at 1:09 pm

      O.M.G.!!!! I am salivating just reading the description of the recipe! I’m making it this weekend for sure! Thanks for another SUPER recipe! 🙂

      Reply
    19. Trish

      November 28, 2017 at 4:23 pm

      5 stars
      Richa, everything I make from your blog is legit.

      Just made this for dinner (paired with loaded nachos). The bread was poofy, properly chewy, gorgeously browned and crusted on the edges… Me and my menfolk loved it. My teenager had seconds and declared it “uh-mazing.”

      Thanks for another winner!

      Reply
      • Richa

        November 28, 2017 at 5:48 pm

        yay!!!

        Reply
    20. Bethany

      November 26, 2017 at 11:31 am

      I had no tapioca starch for the cheeze sauce, so I tried corn starch, and it worked great.

      Since I found this recipe a few weeks ago, I have used that sauce on top of all kinds of stuff (cheesy chickenless enchiladas were great), This cheeze sauce is a total game changer! My omnivorous and lacto-ovo veg friends didn’t even know what hit them! One person said “I would never know this was not the real thing.” Thank you so much for giving me back gooey oven-baked mozzarella through this quick, easy, delicious sauce.

      Reply
      • Richa

        November 26, 2017 at 12:33 pm

        Awesome! Try it with tapipoca for a stringier texture, otherwise any starch works in other applications. You can ook it to thicken and use blobs on pizza, and bake as mozzarella!

        Reply
    21. karen

      October 06, 2017 at 10:48 am

      I Don’t have tapioca anymore, can I use arrowrootstarch or something similar?

      Reply
      • Richa

        October 06, 2017 at 11:05 am

        do a mix of starches like arrowroot + corn

        Reply
    22. Thecla

      August 31, 2017 at 3:59 am

      That looks so GOOD!????

      Reply
    23. Sue

      August 28, 2017 at 5:00 pm

      5 stars
      These were absolutely delicious. Made with all white whole wheat. Sooo good. Thanks Richa!!!

      Reply
      • Richa

        August 28, 2017 at 7:40 pm

        Thats awesome!!

        Reply
    24. Jackie

      August 26, 2017 at 8:42 am

      Have you ever tried this with a gluten free bread option?

      Reply
      • Richa

        August 26, 2017 at 11:36 pm

        I linked the rolls you can use for gluten-free in the recipe notes https://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html

        Reply
    25. Alycia

      August 23, 2017 at 7:08 am

      5 stars
      I made this last night for me and my boyfriend – it was really good! The dough is delicious and I really loved the taste of the cheese sauce. I think I might try turning this recipe into a regular pizza next time too! Thank you for a really yummy recipe 🙂

      Reply
    26. Jessica E.

      August 19, 2017 at 4:11 pm

      5 stars
      I made these tonight and I knew they’d be amazing ( because duh, it’s vegan Richa ) but I was still amazed at just how ridiculously delicious it turned out. I added mushrooms and onions on top ???? so good, thanks so much!

      Reply
      • Richa

        August 19, 2017 at 4:52 pm

        Awesome!!

        Reply
    27. Erin

      August 15, 2017 at 9:26 am

      5 stars
      Another delicious recipe, Richa! I made this last night and it was devoured by the fam. Thank you!

      Reply
      • Richa

        August 19, 2017 at 4:22 pm

        yay!

        Reply
    28. Tiffany

      August 06, 2017 at 4:20 pm

      5 stars
      This was amazing!!! We all loved it. Thank you for your talent. 🙂

      Reply
      • Richa

        August 06, 2017 at 7:46 pm

        Awesome!!

        Reply
    29. JOSIE

      August 05, 2017 at 8:35 am

      5 stars
      Hi Richa. Being on holiday & having some extra time I’m gradually going through all of your recipes that I’d bookmarked. I made this today – wowey zowey! Sooo nice! I followed the recipe as it is & it turned out great. That cashew cream, mmm! Thanks so much for everything you share, it’s much appreciated as I know I can rely on your experience.

      Reply
    30. Liz

      July 31, 2017 at 8:41 am

      I may add spinach and chopped artichokes on top and hope it bakes well. I’ll keep you posted.

      Reply
    31. Becky

      July 29, 2017 at 6:14 pm

      5 stars
      I have followed you for some time now, and I really enjoy your recipes. I noticed you started adding nutritional information. Thank you! Not very many people bother to include that.

      Reply
    32. cintia eugenia

      July 29, 2017 at 10:51 am

      I love your creativity Richa. It is insane how many of your recipies are so original. I follow many vegan cuisine blogs that are great but with your posts is like I always wanna print all you make. Insane… Not a couple of recipes, but all!!! You are a genius.

      Reply
    33. NANCY BENNETT

      July 28, 2017 at 6:44 am

      I looked into your favorite things and there is no GF dinner rolls. Thank you

      Reply
    34. Nancy Bennett

      July 28, 2017 at 6:36 am

      Where can I order the GF rolls??

      Reply
      • Richa

        July 28, 2017 at 10:17 am

        you would have to make them. They are linked in the recipe notes. https://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html

        Reply
    35. Claudia

      July 28, 2017 at 2:53 am

      Sadly cant eat flour any more, just wanted to say jelapenos in the bread mix then add monteray jack cheese to allioli and spread it on top ! Trust me :o)

      Reply
      • Richa

        July 28, 2017 at 10:16 am

        Try the pizza dip then. its a dip that you can serve with vegetables or flourless crackers.

        Reply
        • Claudia

          July 29, 2017 at 6:27 pm

          Pizza dip ! Never in all my days, not sure my Italian relies would approve but looks good and I will give it a go.
          I didnt notice the GF rolls I cant wait to try them with jelapeno and cheesy garlic I have missed them ! Or I could dip the GF rolls in the pizza dip……..Thanks Richa :o)

          Reply
      • Shirley Pastore McCormack

        July 31, 2017 at 6:31 am

        Claudia;
        I’m also Italian American and GF (oh the dilemma!). You can also use a cauliflower crust for your pizza. Not quite the same as using bread dough, but it’s delicious (you just need to use a fork)! I’m always experimenting with my own versions. All you need is riced cauliflower, and egg or flaxseed to bind it. Add the seasonings you want (e.g., basil, oregano, garlic, salt, pepper – some people add grated cheese). You bake the crust before you put toppings on it. The Huffington Post offers a variety of crust recipes and they are also easy enough to find on the web. https://www.huffingtonpost.com/entry/cauliflower-pizza-and-rice-recipes_us_58ac6044e4b0a855d1d9f233

        Reply
        • Claudia

          July 31, 2017 at 7:03 am

          Thanks Shirley I have tried one cauli pizza and its OK but not light I might try some of the others you mentions as I have a cheese cauli muffin thats really nice. Have you tried Richas tomato soup just like heinz !!!! I tried these rolls last night https://talesofakitchen.com/breakfast/life-changing-quinoa-avocado-bread-buns/ mine came out rather heavy but I have not given up on them yet, tasted really nice.

          Reply
          • Shirley

            July 31, 2017 at 7:31 am

            OOO, avocado- and quinoa-based bread? That’s worth looking into! Thanks Claudia!

            Reply
        • Richa

          July 31, 2017 at 10:06 am

          I have a gluten-free dinner roll linked with the recipe to use. https://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html

          The pizza dip is the other option. That way you can serve the dip with a gluten-free bread of choice. Gf baking can be tricky and once you have the bread that you like, serve it with the pizza dip.

          Reply
    36. Nori

      July 27, 2017 at 10:11 pm

      This looks great! Would it be terrible to leave out the miso from the cashew cream recipe…or could you recommend a substitute?

      Reply
      • Richa

        July 27, 2017 at 11:24 pm

        you can leave it out, then definitely dont skip the nutritional yeast

        Reply
    37. Michelle

      July 27, 2017 at 6:05 pm

      Any substitutes for people who are allergic to tree nuts?

      Reply
      • Richa

        July 27, 2017 at 6:17 pm

        You can use Cauliflower Alfredo https://www.veganricha.com/2014/05/cauliflower-alfredo-spinach-artichoke.html or Pumpkin seed Alfredo https://www.veganricha.com/2016/06/pumpkin-seed-alfredo-nut-free-vegan-alfredo.html . Add a tbsp of tapioca starch to the sauce. Both the alfredos will not be as stringy as the ingredients add a chunkier volume, but should work.

        Reply
    38. Jojo

      July 27, 2017 at 5:43 pm

      Wow! This looks unbelievably delicious. I can’t wait to try it.

      Reply
      • Richa

        July 27, 2017 at 6:18 pm

        Let me know how it turns out!

        Reply
    39. J'Marinde

      July 27, 2017 at 5:18 pm

      When it’s from you, I KNOW it’s going to be good.

      ;->

      Reply
      • Richa

        July 27, 2017 at 6:18 pm

        Thanks!

        Reply

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