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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.
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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.
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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.
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Roll the dough into a log. Sprinkle with Italian seasoning. Place the bread on a cookie sheet lined with parchment paper.
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Repeat steps 3 and 4 with the other half of the dough.
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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.
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To serve, heat some marinara sauce and spoon into individual ramekins. Cut the pepperoni bread into slices for dipping.