Irene’s Gluten Free Brazilian Pizza Crust

Please Spread the love!

This is by far my favorite glutenfree base.

Makes: 1 Lrg Pizza crust

1 1/4 cups tapioca flour (same thing as tapioca starch or tapioca starch flour)
2 cups shredded cheese (Italian blend or mozzarella or whatever hard cheese you like, I cut this by half and the crust turned out fine)
1 teaspoon baking powder (I used organic baking powder without cornstarch)
2 eggs
1/4 cup melted butter
2 teaspoons dried dill weed
2 teaspoons dried chives
Pizza toppings of your choice

Preheat your oven to 450F.
If you have a pizza stone, put it in the oven to heat up.
If not, line a cookie sheet with parchment paper and set aside.
Mix together all the ingredients for the pizza crust in your food processor until well mixed or mix in a bowl by hand.
The dough may look too dry to form a ball but trust me, when you start working in the cheese it comes together in a ball and may even be a bit sticky (food processor does a much better job of mixing than mixing by hand)
If the dough is sticky, put a dusting of tapioca flour on the parchment paper using a sieve so that it doesn’t end up in clumps.
Then put the dough on the floured parchment paper.
Also put a bit of tapioca starch on your fingers so they don’t stick to it.
Roll the dough out until it’s about 1/8” thick or push it out from the center out with your fingers.
Bake for 8 – 10 minutes or until golden brown. (I found 12 mins to be good).
Cut up all your toppings.
Remove the crust from the oven.
Put on your chosen toppings: start with a sauce then some more cheese (I know … more cheese!), then your veggies, meat, etc., and then …wait for it … more cheese to glue the toppings to the pizza crust.
Put the pizza back into the oven and bake it for another 10 mins.

1st Time: Pizza crust worked amazingly well. I mixed in 2 tsp of Italian Spice Mix. Put the crust in the oven to cook for 15 minutes on a cookie sheet, then took it out and loaded it up with: our chosen toppings: chiffonade spinach; thinly sliced artichokes, black olives, red peppers; more grated cheese, thinly sliced beef pepperoni and then cooked it for another 10 minutes. The crust was delicious and about ¼” thick when cooked.

2nd Time: baked it for 12 mins before toppings and then another 10 or 11 minutes after the toppings went on. It was a sturdier crust.

3rd Time: perfect!

4th Time: made the dough the same and rolled it out and cut it with a 4” biscuit cutter. Made mini pizzas. They turned out great!

Prepared, tried and tested by: Irene Ferguson

Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on
Twitter: @TRH_Cook

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon