Cheesy Pizza Monkey Bread

For the Dough:

• 1 cup warm water
• 2 teaspoons active dry yeast
• 1/2 tsp sugar (or 1 tbsp flour, to activate yeast)
• 2 + cups all-purpose flour (or 1/2 cup whole wheat flour and 1 1/2 cups unbleached white flour for varied texture)
• 3 tbsp semolina flour (or substitute with more all-purpose flour)
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 3 tsp extra virgin olive oil, divided

For the Cashew Mozzarella Cream:

• 1/3 cup raw cashews (use a heaping 1/3 cup for extra creaminess), soaked in warm water for 15 minutes then drained
• 1 small garlic clove
• 2 tsp extra virgin olive oil
• 1/2 tsp salt
• 1 tbsp + 2 tsp tapioca starch
• 1 tbsp nutritional yeast (optional, for an enhanced cheesy flavor)
• 1/2 tsp white miso (or chickpea miso for a soy-free option)
• 2/3 cup water

Other Toppings:

• Pizza sauce (or your favorite tomato sauce)
• Dried oregano, for sprinkling
• 1/4 cup chopped fresh basil, divided
• Sliced jalapenos (optional, for a spicy kick)
• Red pepper flakes for garnish (optional)

Step 1: Prepare the Pizza Dough

• Begin by proofing the yeast. In a small bowl, combine the warm water, active dry yeast, and sugar (or 1 tbsp of flour). Stir gently and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active. In a large mixing bowl, combine the flours (all-purpose, whole wheat, and semolina if using), salt, dried oregano, and garlic powder. Add the proofed yeast mixture and 2 teaspoons of olive oil to the dry ingredients. Mix until a sticky dough forms. If the dough is too wet, add flour 1 tablespoon at a time until it’s slightly sticky but manageable. Knead lightly for 2-3 minutes. Cover the dough and let it rest in a warm place (like near your warming oven) for 10-15 minutes. While the dough rests, preheat your oven to 400 degrees F (200 degrees C).

Step 2: Craft the Cashew Mozzarella Cream

• While the dough is resting, prepare your luscious cashew mozzarella cream. In a high-speed blender, combine the soaked and drained cashews, small garlic clove, 2 teaspoons extra virgin olive oil, salt, tapioca starch, nutritional yeast (if using), white miso, and 2/3 cup water. Blend all ingredients until the mixture is incredibly smooth and creamy. This may take a few minutes; blend for a minute, then let the blender rest for a minute, and repeat until absolutely no cashew pieces remain. Taste the cream and adjust salt or other seasonings as needed to achieve your desired flavor.

Step 3: Assemble and Bake the Pull Apart Pizza Bread

• Lightly drizzle the remaining 1 teaspoon of olive oil over the rested dough and gently spread it. Divide the dough into 12 to 14 equal portions. Roll each portion into a smooth, small ball. Arrange these dough balls in a deep 9-inch pie dish or a 9×9 inch baking dish. Ensure there is at least a 1/2 inch of space between each ball. For optimal cooking, allow slightly more space between the balls in the center of the pan, as the middle often receives less heat, preventing crowding and ensuring even cooking. If you have too many balls for your dish, you can freeze the excess wrapped in plastic wrap for future dinner rolls.
• Let the assembled dough balls sit in a warm spot for another 5 minutes to slightly rise. Now, carefully pour a little of the cashew cream in between the rolls, allowing it to seep into the gaps. Spread a generous amount of pizza or tomato sauce over the tops of the buns. Sprinkle dried oregano evenly over the sauce.
• Place the dish in the preheated oven and bake for 15 minutes. This initial bake will start to cook the dough and meld the initial flavors.
• After 15 minutes, carefully remove the dish from the oven. If you’re adding roasted veggies, mushrooms, olives, or peppers, now is the perfect time to tuck them between the rolls. Pour more of the cashew cream over the buns, focusing more on the areas between the rolls rather than just the tops to ensure even distribution of creaminess. Reserve a small amount of cashew cream to add later as a finishing touch. Sprinkle 1 tablespoon of chopped fresh basil and sliced jalapenos (if desired) or olives on top.
• Return the dish to the oven and continue baking for another 15 to 20 minutes, or until the rolls are golden brown, cooked through, and the cashew cream is bubbling and slightly thickened. Once baked, remove the rolls from the oven and let them rest for 2 minutes.
• Meanwhile, if you have enough cashew cream leftover, you can thicken it further for extra decadence. Heat the reserved cashew cream in a small pan over medium-low heat, stirring frequently, until it thickens to a desired consistency, avoiding lumps. Drop dollops of this extra-thickened cream over the hot rolls. If only a small amount of cream remains, simply drizzle it directly over the hot, freshly baked pizza bread.
• Finish with a final sprinkle of fresh basil, a dash of red pepper flakes for an extra kick, and a teaspoon of high-quality extra virgin olive oil. Serve your Cheesy Pull Apart Pizza Bread hot and enjoy the delightful mess!

**Gluten-Free Adaptation:** To make this recipe completely gluten-free, substitute the traditional pizza dough with our gluten-free dinner rolls recipe. Bake the gluten-free rolls according to their instructions first. Once baked, then proceed with adding the cashew cream and pizza sauce layers, and bake for an additional 15 minutes to warm through and meld the flavors.

**Nut-Free Alternative:** If you need a nut-free option, you can substitute the cashew mozzarella cream with our Cauliflower Alfredo or Pumpkin Seed Alfredo sauces. To achieve a similar thickening effect, add 1 tablespoon of tapioca starch to either of these sauces when blending. While these alternatives may not offer the same “stringy” texture as the cashew-based sauce, they will still provide a delicious and creamy base for your pizza bread.

**Enhanced Cheese Factor:** For those who desire an extra layer of cheesy indulgence, consider using the mozzarella recipe from our Everyday Kitchen Book. You can add dollops of this vegan mozzarella on top of the rolls before the final bake, creating wonderfully melty and extra-cheesy pizza rolls that will satisfy any cheese lover.

**Serving Suggestion:** This pull-apart bread is fantastic on its own, but it also pairs wonderfully with a fresh green salad or a side of extra marinara sauce for dipping. It’s truly versatile and makes for a fantastic centerpiece or a crowd-pleasing appetizer.

**Make-Ahead Tips:** You can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature before shaping. The cashew cream can also be made a day ahead and stored in the refrigerator, ready to be poured when you’re assembling the dish.

**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

**Nutrition Disclaimer:** The provided nutrition information is an estimate based on 1 of 4 servings and may vary depending on exact ingredient brands and quantities used.

Nutrition