Gluten Free Cheesy Pizza Crust (Pão De Queijo)

  1. PREHEAT OVEN TO 400u0b0F.rnPlace parchment paper or silpat mats on top of two sheet pans.
  2. HEAT MILK AND OIL ON STOVETOP.rnBring milk and oil to a soft boil in a small sauce pan, stirring occasionally. Look for a foamy surface with bubbles just starting to push through, then remove from heat.
  3. MIX WITH TAPIOCA FLOUR AND SALT.rnIn a metal or glass bowl (or stand mixer), pour the milk and oil mixture over the tapioca flour and salt. Mix well. Use a wooden spoon if mixing by hand, and really work the dough until it looks a bit shiny.
  4. ADD EGGS, MIX THOROUGHLY.rnFold the eggs. It may feel strange at first but if you keep mixing it will become more of a sticky rice pudding consistency (refer to photos above). This step may require a little elbow grease if not using a mixer.
  5. ADD PARMESAN CHEESE, MIX AGAIN.rnStir well to incorporate this final ingredient.
  6. FORM TWO PIZZAS:rnWith wet hands, divide dough onto two sheet pans topped with parchment (or silpat). Flatten dough with fingers or spatula until about 1/4 inch thick, re-wetting hand or spatula as needed.
  7. // TO MAKE A SAUCED PIZZA //rnBake the crust for 15 minutes before topping. Add your sauce and ingredients, then bake another 20+ minutes. Try adding sauce or canned tomatoes (chopped, drained, San Marzano) and a little basil or oregano. Oiled garlic slices or roasted vegetables like red pepper are also delicious. The dough carries all the cheesiness the pizza needs, but you can add a little extra if you'd like.
  8. // TO MAKE A FLATBREAD WITHOUT SAUCE //rnAdd toppings to raw dough. Bake 15 minutes, rotate pans and switch racks (for even cooking), and bake another 20+ minutes until the crust looks slightly golden. I love caramelized onions and fresh sliced tomatoes.
  9. // TO MAKE INDIVIDUAL CHEESE BREAD PUFFS //rnSimply scoop dough with a tablespoon and use another spoon to guide onto parchment. Lightly wet the scoop and spoon each time, and use the spoon to neaten each dough ball. They smooth out on their own in the oven, so just focus on keeping them standing tall rather than flattened. Aim for 24 per sheet tray (4 x 6). Bake for 10 minutes, rotate pans and switch racks, and bake another 10 minutes until lightly browned. Eat warm-leftovers taste better re-heated!

neutral oil, milk, tapioca, salt, eggs, parmesan

Taken from food52.com/recipes/76927-gluten-free-cheesy-pizza-crust-pao-de-queijo (may not work)

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