Yuca Flour Pizza Crust

  1. Preheat oven to 400 F.
  2. Using a food processor take the shredding blade and shred your feta and fresco cheeses.
  3. Place the cheese mixture in a small bowl to the side.
  4. Using your blending blade add tapioca flour, baking powder and salt into the food processor.
  5. Pulse a few times to blend.
  6. Add your cheese mixture and blend until completely mixed.
  7. Add the egg and blend until completely mixed.
  8. At this point it will be a bit sticky but not completely stuck together.
  9. This next part is the tricky part.
  10. Using the heavy cream add about a tablespoon at a time to the food processor.
  11. Mix well after each addition and I mean mix really well.
  12. Sometimes it doesnt look like its going to get smooth, but then after you wait for 15 more seconds it does turn smooth.
  13. What you are looking for is the point where it just starts to get smooth.
  14. It usually only takes 2-4 tablespoons of cream.
  15. Just one tablespoon too much and it will become a giant puddle once its put into the oven.
  16. So, its better to be a little dry than too wet.
  17. Reference my pictures in the related blog link for texture.
  18. Once its at the right consistency roll it into a ball.
  19. Place this ball between two sheets of plastic wrap or wax paper for easiest handling.
  20. Roll it out until its pretty thin, around and 1/8 thick and fits on your pizza pan.
  21. Put it on your pizza pan.
  22. Bake in the oven for 12 16 minutes or until it just starts to become golden brown on top.
  23. At this time prepare your pizza toppings.
  24. Remove from oven and top with whatever you desire.
  25. Place it back in the oven long enough for the cheese to melt.
  26. Enjoy!

feta cheese, queso fresco, tapioca, baking powder, salt, egg, heavy cream, toppings

Taken from tastykitchen.com/recipes/main-courses/yuca-flour-pizza-crust/ (may not work)

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