Brazillian Cheese Bread Pizza Dough

The Best Pizza Dough (Gluten Free + Grain Free)

• Servings: 2 medium-large pizza bases
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500g tapioca starch (also known as tapioca flour or manioc starch)

1 cup whole milk

40g butter

1 tsp sea salt

250g firm cheese – grated (cheddar, parmesan, low-moisture mozzarella, edam or colby work well)

2-3 large free-range eggs – lightly beaten (start with 2 and add a third if it still needs more to form a workable dough)

Pizza toppings of your choice!

preheat oven to 200 (400 F) degrees Celsius

1. Place tapioca starch in a large mixing bowl and whisk it briefly to make sure there are no lumps.
2. Place milk, butter and salt into a saucepan over a medium-high heat until it comes to a boil. Watch it carefully as it tends to boil over suddenly.
3. Once it has boiled,  pour the milk mixture over the tapioca starch while stirring with fork. The mixture will be very lumpy and dry-looking and this is totally normal. Continue to stir, breaking up the lumps with the fork until the mixture cools down to warm.
4. Add the grated cheese to the tapioca mixture and use your hands to incorporate the cheese well.
5. Add the eggs in, one at a time, and mix them in by gently kneading the dough in the bowl until it is a soft, pliable dough that is smooth.
6. Split your dough into two equal halves (or smaller pizza bases) and place each half onto a piece of parchment paper lightly dusted with tapioca. Srpinkle tapioca starch onto the dough and roll out a circular base that is about 7mm thick (or thereabouts).
7. Top it with pesto or pizza sauce and cover in your desired toppings.
8. Bake in the centre rack of your oven for 25-30 minutes or until the pieces of cheese in the crust are just starting to go golden and the bottom of the pizza base is starting to brown (lift it up to have a look if you are unsure).