Ingredients
Scale
- 1 1/4 c milk (NOT skim or nonfat – 2% works best)
- 3 c tapioca flour, plus more for sprinkling
- 1/4 tsp salt
- 3 Tbsp olive oil
- 2 garlic cloves, minced
- 2 eggs, room temperature
- 5 ounces (1 1/2 c loosely measured) shredded mozzarella cheese
- 2 ounces (3/4 c loosely measured) shredded white cheddar cheese
- 2 ounces (3/4 c loosely measured) shredded parmesan cheese
- Olive oil for brushing the top of the crust
- Toppings (sauce, meat, veggies, cheese, etc.)
Instructions
- Preheat oven and pizza stones to 350 degrees.
- In medium saucepan, heat the milk just to a simmer. Then turn off heat, stir in tapioca flour and salt. Then add the oil and minced garlic. This will not look lovely!
- Transfer the “mess” to the bowl of a stand mixer. Beat on low until combined.
- Add eggs, one at a time, and mix until incorporated.
- Turn the machine to high and allow it to beat for 2-3 minutes. The dough should be smooth and stretchy.
- Add cheeses and beat until well mixed.
- Refrigerate for an hour, or overnight.
- Divide dough in half. Transfer dough to 2 large pieces of parchment paper that have been dusted with tapioca flour. Turn the dough, allowing flour to cover all sides.
- With floured hands or rolling pin, flatted dough to large circles, making sure they are thinner in the center and thicker at the outside crust.
- Slide parchment paper onto hot baking pans/stones and bake at 350 degrees for 10 minutes.
- Top crusts with sauce, cheese, veggies, meat, etc. Return to oven for 18-20 minutes, or until cheese is melted and bubbling and the crust is lightly browned and crispy.
