Description
I have finally found a way to make a delicious pizza crust without gluten. I was inspired by the Colombian cheese bread, Pan de Bono. The result was divine.
Ingredients
- ¼ cups Feta Cheese
- ¾ cups Queso Fresco
- 1-½ cup Tapioca Or Yuca Flour (Same Thing)
- 1 teaspoon Baking Powder
- 1 dash Salt
- 1 whole Egg
- 2 Tablespoons Heavy Cream (more Or Less May Be Needed)
- Your Preferred Pizza Toppings
Preparation
Preheat oven to 400 F.
Using a food processor take the shredding blade and shred your feta and fresco cheeses. Place the cheese mixture in a small bowl to the side.
Using your blending blade add tapioca flour, baking powder and salt into the food processor. Pulse a few times to blend.
Add your cheese mixture and blend until completely mixed. Add the egg and blend until completely mixed. At this point it will be a bit sticky but not completely stuck together.
This next part is the tricky part. Using the heavy cream add about a tablespoon at a time to the food processor. Mix well after each addition and I mean mix really well. Sometimes it doesn’t look like it’s going to get smooth, but then after you wait for 15 more seconds it does turn smooth. What you are looking for is the point where it just starts to get smooth. It usually only takes 2-4 tablespoons of cream. Just one tablespoon too much and it will become a giant puddle once it’s put into the oven. So, it’s better to be a little dry than too wet. Reference my pictures in the related blog link for texture.
Once it’s at the right consistency roll it into a ball. Place this ball between two sheets of plastic wrap or wax paper for easiest handling.
Roll it out until it’s pretty thin, around and 1/8″ thick and fits on your pizza pan. Put it on your pizza pan. Bake in the oven for 12 – 16 minutes or until it just starts to become golden brown on top. At this time prepare your pizza toppings.
Remove from oven and top with whatever you desire. Place it back in the oven long enough for the cheese to melt. Enjoy!
