Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups warm water
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 4 1/2 cups white spelt flour
  • 3 3/4 teaspoons quick rising yeast
  • 2 teaspoons Italian seasoning
  • 1 cup dairy free mozzarella cheese (OR regular mozzarella cheese)
  • 6 ounces pepperoni (nitrate free)
  • marinara sauce for dipping

Instruction

  • Put the warm water, yeast, and brown sugar in a large glass bowl. Stir and let it sit for about 5 minutes so that the sugar feeds the yeast.
  • Add the spelt flour, salt, and oil, and knead with your hands for a few minutes. If the dough seems too dry, add a bit more water. Once the dough is smooth and elastic, cover with plastic wrap and let it sit in a warm place to rise for about a half hour.
  • Preheat the oven to 375 degrees. Spread out some waxed paper, and sprinkle with flour. Take half of the dough and flatten it with your hands and shape into a rectangle. Place the pepperoni over the dough. Sprinkle with a half cup of dairy free cheese.
  • Roll the dough into a log. Sprinkle with Italian seasoning. Place the bread on a cookie sheet lined with parchment paper.
  • Repeat steps 3 and 4 with the other half of the dough.
  • Bake at 375 for about 25-30 minutes. It should be golden brown on top. Brush with olive oil if desired and sprinkle with more Italian seasoning or sea salt if desired.
  • To serve, heat some marinara sauce and spoon into individual ramekins. Cut the pepperoni bread into slices for dipping.