Ingredients
Scale
For the dough:
- 3 cups 1:1 gluten-free flour blend with xanthan gum
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 1/4 cups warm water
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
Filling
- 1/3 cup vegan soy free butter (melted)
- 2 tbsp vegan parmesan cheese
- 1 tbsp minced garlic
- 1 tsp parsley
- 1 cup + 2 tbsp vegan mozzarella (divided)
- Optional: 1 sprig fresh parsley, for topping
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- Meanwhile mix the water, sugar, and yeast together till foamy.
- Then, mix all dough ingredients together till a slightly sticky dough ball forms.
- Roll dough into a large rectangle (about a big square, 1/4-inch thick).
- Mix melted butter, garlic, parsley, and parmesan.
- Spread butter mixture evenly over the dough.
- Sprinkle 1 cup mozzarella over the top.
- Cut dough into 5-inch squares.
- Stack squares on top of each other.
- Place stacks upright into the loaf pan.
- Sprinkle remaining mozzarella on top.
- Cover and let rise 30–45 minutes until puffy.
- Bake 30–35 minutes until golden and bubbly.
- Cool slightly, sprinkle on some fresh parsley if desired, and then pull apart and serve.