The enclosed mix is our take on the Brazilian recipe for Pao de Queijo. Beginning in the 1600’s land owners in the state of Minas Gerais had slaves make Manioc Flour from the yucca root. The slaves used the leftover starches, to make bread. 200 years later, cheese from the area was added. Today the recipe is a staple of Brazilian cuisine. We have adapted it for a fresh, flavorful, easy no rise pizza dough sans gluten, Olio do Panne gives it the Terra Americana signature.
Ingredients: Arrowroot and Rice Flours, kosher salt, baking powder and Olio do Panne (parsley, oregano, basil, rosemary, garlic, and crushed red pepper).
Preheat your oven to 400 f.
Mix the contents of the larger bag and 1 tsp Olio do Panne (enclosed) with
- 1 CUP PARMESAN OR ROMANO CHEESE
- (you may substitute 1/4 cup ground flax seeds for cheese - soak in the water first)
Use a whisk to break down any clumps. Fold in
- 1 EGG
- 1/3 CUP WATER
- 1 TBSP VEGETABLE OIL
- 1/3 CUP MILK
The dough will be a consistency similar to playdough. Spread on to a pizza pan, baking stone or baking sheet. Bake for 15 to 18 minutes or until the dough begins to brown. Top with your favorite pizza toppings. Return to oven for another 10 minutes or until cheeses begin to brown.
Great Ideas for this crust:
Photo Credit: Justin Hansen
Photo Credit: Julie Cecchini