This pizza’s toppings were chicken, red onions, minced garlic, red pepper flakes, oregano, basil and cumin.

This pizza recipe has to be one of the easiest that I’ve come across. Then again, I tend to make them more complicated once I start working with them. That said this recipe is still remarkably simple.

The best thing about this crust recipe is that it’s the closest I’ve come to gluten-filled pizza dough. While I appreciate the artistry of my other pizza dough recipe, this may very well become my go-to recipe. Inspired by Brazilian Cheese Bread, it’s got the texture of a biscuit and a flavour similar to the biscuits available at a certain chain seafood restaurant.

Brazilian Pizza Crust

1 cup (240 g) GF flour (preferably one with Xantham Gum)

This is one recipe – after blending.

1/4 cup (60 g) Parmesan Cheese
2 cups (450 g) shredded Pepper Jack
1 teaspoon (5 g) baking powder
2 eggs
1/4 cup (60 g) melted butter

1. Blend all of the ingredients together in a stand mixer while your oven and pizza stone preheats to 450 degrees.
2. Flatten your dough out into a round shape. You can do this by hand until you get about a six to eight inch round, then I would switch to the roller and aim for about 12 inches across at about a half inch thick.
3. 

   One flip at about six minutes – this should be what it looks like.

   Cook it on one side for about six minutes and then flip it over, add your toppings and cook for about another four minutes. Note – if you are NOT using convection then you should cook it eight minutes on the first side and then about 5-6 minutes on the other side with the toppings.