Bubble-Up Pizza:

My older sister used to make Bubble-Up Pizza all the time and we all loved it! Well, everyone except for mom! I have tried several different ways to make it gluten-free and it just never worked out right. Until, I have found "wonder bread"!!! The bread dough from my Monkey Bread recipe has again been put to good use and it worked perfectly for this make-over Bubble-Up Pizza! We all loved it (even mom!) and I hope you'll give it a try!  

 

 

The Dough Part:

2 & 1/2 cups flour

1/2 cup tapioca starch

3 tsp. xanthan gum

1 tblsp. Rapid Rise yeast

3 tblsp. sugar

1/2 tsp. salt

1/4 cup instant vanilla pudding mix (dry)

1 tsp. baking powder

4 tblsp. butter

1/2 cup water

3/4 cup milk

1 egg, room temperature

1 tsp. cider vinegar

2 tblsp. canola oil

1 tsp. vanilla

 

The Pizza Part:

1 & 1/2 cups pizza sauce

1 tsp. minced garlic

1 cup quartered pepperoni slices

2 & 1/2 cups shredded mozzarella cheese

 

1. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.

2. In the bowl of a stand mixer, mix all the dry ingredients from the "dough" list, until well combined. Set aside.
3. Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add egg, cider vinegar, oil and vanilla; whisk to combine.
4. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you need to. Allow to mix on medium speed for 3 minutes.

5. Mix together the pizza sauce, garlic, pepperoni and 1 & 1/2 cups cheese in a large, preferably rectangle container (this allows the dough to be spread out more, rather than stacked on top each other, which makes them squish together, and you don't really want that.).

6. Form the dough into 3/4″ balls (I just used a cookie scoop) and place in the container. Stir very gently (so you don't tear the balls apart) until they are evenly coated in the sauce.
7. Pour gently into the prepared pan and spread evenly.
8. If you want to bake it now, you may go ahead and follow the remaining steps. You can also cover the dish with it's lid or plastic wrap, and place it in the refrigerator over-night or until you are ready to bake it. Follow the remaining steps.
9. Allow the dough to rise for 20-30 minutes in a warm, draft-free place, covering the dish with a clean dish towel.
10. Bake in preheated 350 degree oven for 40-45 minutes or until dough is no longer "doughy" when a ball of dough is pulled apart. Carefully remove from the oven.
12. Sprinkle with remaining mozzarella cheese and return to the oven for 5-10 minutes or until cheese is melted. Serve and Enjoy!

 

Note:

-The Rapid Rise Yeast is very important here. Don't use Active Dry, or it will not rise at all. 

-Sometimes we like to prepare this up to step 8 earlier in the day, then later in the afternoon/evening continue with the remaining steps. This way, a lot of the mess and time is out of the way!