Have you ever gone to a Korean Bakery to eat Sausage bread also known as pizza bread?

The sweet pillowy dough hugging little bits of sausage with creamy veggie toppings and ketchup is the perfect snack or lunch.

In my opinion, the corn on top makes the dish but since it is not keto friendly, I opted to make it without it.

If you are not concerned about the carb limit, feel free to add a little bit to your veggie mix.

Even though this version is low carb, it tastes just as good as the real one.

The middle is moist and creamy due to the topping and the browned edges taste slightly sweet just like real bread!

Amazing!

It is a bit of work dealing with the sticky dough and forming the shape, but I promise, it will be worth it.

Ingredients

Mozzarella 200g

Almond Flour 45g

1 egg

Lakanto Monk Fruit sweetener 2T

Baking powder 1 t

Xanthan gum 1t

salt 1/2 teaspoon

bell pepper about 46g (frozen) or 1/2 cup

onion about 50g or 1/2 cup

mayo about 3T

extra mozzarella cheese for topping

sugar free ketchup

3 sausage

Directions

*Preheat oven to 400F or 200C

1) Melt mozzarella in the microwave for 1 min to 1min 30 sec or until melted

2) Mix melted mozzarella

3) In a separate bowl, mix almond flour, monk fruit sweetener, baking powder, xanthan gum, and salt

4) Put the mixture in the bowl with mozzarella and crack an egg

5) Mix everything until well incorporated. I mixed with a spoon first then used my hands to knead the dough. The dough is sticky so it helps if you wet your hands

6) Dice bell pepper and onion

7) Put 3 T of mayo and mix

8) Pat the sausage dry with a paper towel

9) Dust a baking sheet with some almond flour and take 1/3 of the dough and flatten. The width should be wide enough to cover the sausage and have about 0.5cm left over on each side.

10) Once flattened, roll the sausage and pinch the ends closed.

11) Roll the sausage roll in a little almond flour to even out and coat

12) continue with the rest

13) Take a sausage roll and use a scissor or knife to cut through the sausage at an angle. You need to cut through the sausage without cutting the bottom part of the dough. Cut at cm intervals.

14) Once cut, alternate the positions of the sausage parts like a butterfly or heart.

15) If it rips, just use your fingers to mold it back together.

16) Add some ketchup in a baggie to use like a cake pipe. If you have a squeeze bottle, you can use that.

17) Add mayo topping first, then a little mozzarella, then use the ketchup baggie to make a zig zag effect.

18) Bake in oven at 400F for 20 min. After 20 min, keep in the oven turned off for 5 more minutes.

Take out, cool slightly and it is ready to eat.