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)
1/4 cup (60 g) Parmesan Cheese
2 cups (450 g) shredded Pepper Jack
1 teaspoon (5 g) baking powder
1/4 cup (60 g) melted butter
- Blend all of the ingredients together in a stand mixer while your oven and pizza stone preheats to 450 degrees.
- 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.
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.