Stuffed Pull Apart Pizza Balls
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I was feeling rather unsatisfied with the vegan and gluten free pizza-related options I’ve had lately. I really love the vegan and gluten free French Bread Pizza that I make on occasion, but sometimes I really want a vegan calzone, a gluten free strombli, or even gluten free garlic knots.
Then I discovered Wholly Gluten Free Dedicated Bakehouse by Wholly Wholesome pizza dough! It is the most amazing vegan and gluten free pizza dough. But not only that, it is so versatile it can also be made into all of the wonderful things I mentioned above. Who doesn’t want a gluten free calzone?
But I wanted to start small because I wasn’t sure how well it would all translate into both a gluten free and vegan recipe. I’ve seen tons of recipes for pull apart bread and pizza balls, but I’ve never seen a gluten free pull apart bread recipe that actually worked.
Sure, anyone can follow a gluten free dough recipe and make the balls, but for some reason they often come out gritty, dense and dry. That’s not the case with Wholly Dough! This gluten free dough is not only light and airy, but it’s moist. Being a vegan dough makes it even better.
I didn’t think Miyoko's Creamery Liquid Vegan Pizza Mozzarella Cheese would work on the inside, so I devised a plan to use it on top because I love liquid mozzarella cheese!
So, I decided to stuff the vegan pizza balls with Miyoko’s Organic Cashew Milk Mozzarella Cheese. I feel that next to their liquid mozzarella, it’s the best vegan mozzarella cheese out there. I just wish it wasn’t made with coconut oil
I try to avoid coconut oil because it’s not healthy and raises LDL cholesterol which is the bad kind. But I make an exception once in awhile.
I wasn’t sure how these would turn out, but they were amazing! The vegan mozzarella melted perfectly inside of the balls, and the gluten free crust toasted so well on the outside.
The inside was where the magic happened. For the first time ever, a gluten free and vegan dough that did not bake into a hockey puck. It was light, airy, even had a pocket where the vegan mozzarella cheese was nestled in.
The taste was so fulfilling, it reminded me of something that was baked in an Italian restaurant on the east coast when I was a kid. If someone gave this to me without telling me what it was, I would have thought it wasn’t gluten free or vegan.
Without further ado, I present to you: Vegan and Gluten Free Stuffed Pull Apart Pizza Balls
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Ingredients:
1 Pot of homemade marinara sauce or 1 jar of store bought sauce
1 Package of thawed Wholly Dough Pizza Dough
1 Container of Miyoko’s Liquid Vegan Pizza Mozzarella or any vegan mozzarella of your choice
1 Package of Miyoko’s Organic Cashew Milk Mozzarella Cheese
1/2 Cup of vegan butter
1/2 Tablespoon of garlic powder
1 Teaspoon of basil, oregano, and parsley
Homemade Marinara Sauce:
1 Large can of stewed tomatoes puréed
1/2 Tablespoon of dried basil or 3-4 fresh basil leaves
1/2 Teaspoon of salt
2-3 Cloves of diced fresh garlic
1 Tablespoon of olive oil
Directions:
If making homemade marina sauce, combine all ingredients in a saucepan. Bring to a boil and then simmer until fresh garlic is soft.
Pre-heat oven to 400° Fahrenheit/ 204° Celsius.
Make 16 - 1/2 inch cubes of Miyoko’s Organic Cashew Milk Mozzarella Cheese (this can be done with less than half of the round block of cheese. You can refrigerate or freeze the leftover portion and use in another recipe).
Pull off 16 - 1-1/2 inch pieces of dough from the thawed Wholly Dough Pizza Dough. Roll each into a ball.
Press each 1/2 inch cube of Miyoko’s Organic Cashew Milk Mozzarella Cheese into each dough ball. Roll again to ensure cheese cube is hidden inside.
Arrange the pizza balls in any shape you want on a greased cookie sheet. Ensure each ball is touching the other to make it pull apart bread.
Warm up vegan butter and garlic in a small container and brush over the dough balls. If you don’t have a brush, you can drizzle it.
Bake dough balls for 8-10 minutes until they start to brown. Keep and eye on them so they don’t burn.
Remove the cookie sheet from the oven and spoon on the marinara sauce. Then pour the Miyoko’s Liquid Vegan Pizza Mozzarella over the top.
Bake the pizza balls for 3-4 minutes until the liquid cheese is bubbling.
Sprinkle on basil, oregano, and parsley mixture and serve.