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watchend76-blog · 5 years

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Gluten-Free Pizza Crust, Brazilian Cheese Bread Style

This gluten-free pizza crust recipe is brown and crispy on the outside with the classic chewy pizza texture inside. Made from a few-ingredient cheesy tapioca flour dough inspired by Brazilian cheese bread, this gluten-free pizza dough is fast and easy for pizza night at home!

Our two year old is on the extreme end of stubborn and persistent. Even still, we’ve managed to guide a toddler with a very limited diet into becoming one who eats vegetables for dinner every night and only has a few foods she actively hates (looking at you, avocado). We were on top of our parenting game…until I almost ruined pizza for her last week. I served a chickpea socca flatbread covered with cheese and veggies for dinner one night and called it pizza. It’s all about optics with toddlers; she’ll eat blistered green beans if I call them “bean fries” and offer ketchup. She took one bite of that chickpea (not-pizza) pizza and spit it right out with tears about how she doesn’t like pizza anymore.

Oops.

So then a few days later when I told her we were having pizza for dinner in the most excited voice I could muster, she threw a tantrum about how she doesn’t LIKE pizza. She finally clarified that she doesn’t like “the other pizza” (aka the chickpea pizza she’s apparently still traumatized from). So I taught her the word socca and we all happily ate this cheesy gluten-free pizza crust with our favorite toppings for dinner.

When she requested pizza again last night, she added with sass, “but not socca. I don’t like socca.” She’s only 2.5 years old, but pizza now has stipulations.

To be fair, I’ve added stipulations to my pizza habits since I perfected this gluten-free pizza crust. Specifically that it must be made with this gluten-free pizza dough. When Lucas tried to convince me to go out for pizza last night, I countered with homemade pizza, which in my opinion tastes better.

Inspired by Pão de queijo: Brazilian cheese bread

The inspiration for this recipe comes from pão de queijo or Brazilian cheese bread. I’d been dreaming about turning my seeded cheddar Brazilian cheese bread recipe into cheesy bread sticks with marinara, but my first trial came out less than stellar. More on that to come!

A few months later, those dreams extended to include cheesy gluten-free pizza crust after a life-changing crust at a Boston pizzeria. While the restaurant did not confirm it, their gluten-free pizza crust tasted remarkably similar to my Brazilian cheese bread and from there I immediately went back to testing.

Why you’ll love this gluten-free pizza crust recipe

Brazilian cheese bread has all the characteristics that make it perfectly suited for pizza crust. It bakes up with a crispy exterior that browns up with a chewy, cheesy, bready interior that stretches and pulls like traditional yeasted pizza crust.

While there are definitely vast and varied opinions on what makes a great pizza, there are a few things most of us can agree on, right? Namely, cheese. That’s what gives this crust its wow factor – it’s loaded with cheese.

The second pizza crust non-negotiable for me is that the bottom must be crispy. This is where I find that many gluten-free pizza crusts are lacking. Or if they are crispy, they aren’t also chewy inside. Not this crust though! The cheese-y gluten-free pizza dough browns and crisps on the bottom while still having the classic pizza crust chew.

How to make gluten-free pizza crust

Possibly the best part? This pizza crust doesn’t require much fuss – even less fuss than a yeasted traditional pizza crust. In the bowl of a stand mixer, add tapioca flour to hot milk and oil. Then mix in eggs followed by cheese. Press it out and bake. That’s it. This is now my favorite go-to gluten-free pizza recipe for weeknight dinners.

Honestly, the most annoying part of this recipe is that the dough is so darn sticky. No problem – to combat that, just coat your hands in plenty of tapioca starch/flour before handling the crust. Once coated in a thin layer of tapioca flour, the dough acts like a traditional yeasted pizza dough with stretch and pull.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox!

Gluten-Free Pizza Crust

Author: Sarah Menanix

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Yields: 2 12-inch pizza crusts

1¼ cups whole milk

¼ cup + 2 tablespoons vegetable oil (such as sunflower or canola oil)

1 teaspoon kosher salt

2½ cups (300g) tapioca flour/starch, plus more for dusting

2 eggs, room temperature,

1 cup (4oz) packed shredded low moisture mozzarella

¾ cup (2.7oz) packed shredded parmesan cheese

½ cup pizza sauce

6oz fresh mozzarella, sliced

1oz finely grated parmesan cheese

¼ cup pesto

Basil and red pepper flakes, for garnish

Other toppings of your choice!

Preheat oven to 500°F with a pizza stone or thick large baking sheet on the bottom rack.

In a small saucepan, bring the milk, oil, and 1 teaspoon of salt to boil over medium heat, stirring occasionally. Just when the milk begins to bubble, remove pan from heat.

Stirring constantly, slowly add the tapioca flour to the pan. Continue stirring to combine (the mixture will be sticky and might not incorporate completely, but that's okay).

Transfer the sticky dough to the bowl of a stand mixer fitted with a paddle attachment or a large food processor, using a rubber spatula to get as much out of the pan as possible. Beat on medium speed until the dough is smooth and cool enough to touch, about 5 minutes.

One at a time, lightly whisk one of the eggs in a small bowl. With mixer on low speed, add the egg into the dough and beat until combined. This might take several minutes and might at first look like it won't incorporate, but keep at it for several minutes until it's smooth. Repeat with remaining egg.

With the mixer on low, slowly add cheese and beat on medium speed until fully incorporated. If needed, knead the dough with tapioca flour-covered hands until fully incorporated.

Divide the dough into equal halves, covering your hands in tapioca flour before touching the dough to keep it from sticking to your hands.

Lay a piece of parchment paper down and dust it with tapioca flour. Dusting with more tapioca flour as you go, press half of the dough into a 12-inch round on the parchment paper, creating a thicker crust around the outside. Prick holes in the bottom of the crust with a fork. Repeat with the second half on a second sheet of parchment paper.

One at a time, place one pizza dough round on the baking stone or baking sheet on the bottom rack of the oven and bake for 10-13 minutes *(See note).

Cover with toppings of your choice.

Bake for 7-10 more minutes.

*Your crust will need 20 minutes total of baking time. The par-bake and final bake time will depend on your toppings. For example, if you're using fresh mozzarella as a topping, par-bake the crust for longer, but then bake the crust for only 7 minutes once you add the toppings because the cheese just needs to melt. If you're using other toppings like mushrooms or pepperoni, par-bake for just 10 minutes, then bake for 10 minutes longer once you add the toppings.

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Filed Under: pizza, pizza crust, pizza dough, tapioca flour, tapioca starch

Source: https://www.snixykitchen.com/2018/08/20/gluten-free-pizza-crust/

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talitaemy · 5 years

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Cafeteria: 89°C Coffee Station

📌 Praça da Liberdade, 169 - Liberdade (São Paulo/SP) - as soon as you exit de subway station by the left exit, you will be able to see their sign, so it's pretty easy

⏰ every day, from 7:30AM to 8PM

🍽️ Cafeteria / Coffee Shop

💰 $$ (aka: acceptable price, but I wouldn't go there every day)

🌐 instagram

��💖💖💖💖

89°C Coffee Station opened around the end of the year 2017 at the Japanese neighborhood of São Paulo, Liberdade, near downtown, replacing a home appliances shop. The name comes from 89°C being the perfect temperature to brew coffee.

It resembles the coffee shops in Japan, following the trend to have spaces more comfy and instagramable, it's a place where you can stay hours, read a book, draw, etc, but also have a coffee or a doughnut to-go. Due to it's proximity to the subway station and the delicious foods and drinks, on weekends you probably will have a little of a hard time trying to get a sit (the first floor has some stand-tables, while the mezzanine has tables and some seats by the window, where it's really nice to sit by yourself or with one more person), but it's worth the trouble. Even though it's a really busy place, all the staff are really kind and will take their time to explain whatever you may need from them. I've seen one of their baristas pouring the coffee slowly so that the customer could make a boomerang for instagram, another one taking out a slice of cake perfectly so that the customer could film to post on their youtube channel, another one explaining the menu in Japanese to a Japanese old lady, so yeah, they're adorable.

My to-go is karepan (bread filled with Japanese-style curry) with iced coffee, but you will be amazed with their variety of cute and sometimes thematic pastries and other baked/fried savory food. From what I remember, there's no specifically vegan option, but I might be wrong. As for drinks, they have a good variety of options like frappes, teas and coffee (somehow now everybody has the Hario v60 option, I've seen it first there!), but if I were you, I wouldn't choose as soon as I got in. Take their menu and head upstairs, there are more options there too! From little mouses to sandwiches, canned soft drinks and even obentos, also you can register your order (from the things that are sold upstairs) on their mini cashier there, also you can purchase their coffee beans to take home with you ♡

What I’ve gotten there so far:

matcha choux cream and matcha frappe

espresso and pão de queijo (the famous brazilian “bread cheese”)

kare pan and iced coffee

macarons, doughnuts and this weird toast that IS SO GOOD

katsu-sando (and for some reason the espresso here is on a papercup?)

also fiy katsu-sando is a breaded pork sandwich.

it’s my favorite cafeteria in São Paulo right now, as can be seen for the tons of stuff I got there >3<)/

그런, またね ♡

#cafeteria #coffeeshop #cafe #são paulo #review #foodie #japanese food #japanese cafe #food #liberdade #bairro da liberdade

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brido · 7 years

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Mike and Vicky Go to Ecuador (Day 2)

What’s the best meal you’ve ever had in your life? Like, if you take into account the fancy cuisine or the company you kept or the surrounding ambience, you probably have a few contenders in your mind. Before this trip, I knew the best food week I’d ever had. My sister visited L.A. in May and her pre-trip Googling of “Best Restaurants in Los Angeles” led to a week of us dining out at Redbird, Officine Brera, A.O.C., the Bazaar by Jose Andres, A-Frame by Roy Choi, Villa Blanca, Night + Market Song and Broken Spanish in that order. None of which I deserved to have at all. But I think all that might have been topped on Day 2 in Ecuador by one trip to the absolute middle of nowhere. But first, we’d have to brave the treacherous altitudes and impending danger of one of the world’s tallest active volcanos.

In the morning, the fam hopped back in the van (this time joined by one of my sister’s co-workers and her daughter) to head out from Quito to Cotopaxi National Park. It’s the second-most popular national park in Ecuador after the Galapagos Islands. And it’s home to the very tall (19,347 feet) and very active Cotopaxi volcano. Along the way, we picked up an interesting-smelling tour guide to tell us all about it. He even managed to slide in the fact that, who knows, it might even go off during the tour!

I have to give an A+ to our guide. First of all, he only spoke Spanish and Quechua, so we made do with the Spanish while my sister rapidly translated into English. That made for some unintentionally hilarious moments. Most memorably, as he was showing us how lava melts glaciers and then creates devastating mudslides in the area, he threw in a fun fact about how Spanish conquistadors felt scandalized by llamas because they mated like humans.

I made him pause and go back to that.

As he continued matter-of-factly in Spanish and the oblivious kids screamed amongst each other in the background, my sister was forced to say, in the heightened pace of a professional translator, “Apparently… llamas kiss on the neck… and… the Spanish… also raped the llamas.” Holy shit. Maybe I need to reread that chapter in Jared Diamond or Howard Zinn. A quick Google fact check of the llama mating makes for some imagery you can never unsee. But the gist is that they mate about exactly how you’d think they would. Except in a much-hotter seated position. And for 20-45 minutes. Just don’t look it up if you’re a battle-hardened, smallpox-riddled and/or horny Christian soldier.

The guide had too many facts, really. He showed us layers of ash still left over from Cotopaxi’s last eruption in 2015, aka the reason my sister and her family couldn’t attend my wedding. He implored us to eat llama meat instead of beef because of its healthier protein and the bovine methane gas (“Cow farts are responsible for 80% of global warming”). He showed us horrible-smelling and hallucinogenic plants. He told us the indigenous Mother God would warm our hands after touching said plants if we lifted them to the sky (and it was much weirder when that actually happened).

We saw the base camp where climbers get acclimated to the 12,500 foot altitude before going up another 7000 feet. We learned about Ecuador’s Avenue of Volcanoes. We learned about the endangered Andean condor and it’s ten-foot wingspan and life of detrimental monogamy. We learned about the Chalupas supervolcano that could potentially murder everyone in Ecuador. And we learned about the severely unfortunate town of Latacunga, which, over the centuries, has been repeatedly destroyed by earthquakes and mudslides. When someone asked why people would still live there, the guide paraphrased the 19th Century Prussian explorer, Alexander von Humboldt, by saying, “Ecuadorians are strange and unique beings. They cheer up with sad music and sleep peacefully amid smoking volcanoes.” Like I said, he was an A+.

The guide left us at the high-altitude (12,800 ft) Laguna de Limpiopungo and we continued on our van trek, through fields of volcanic boulders, crustose lichens that eat those boulders and a team of wild horses, to find our lunch destination. Our only hold-up was a small group of locals blocking the road to pick wild blueberries in preparation for the Ecuadorian All Soul’s Day tradition of colada morada and t’ants wawa, or dead baby bread. But I’ll get back to that on another day. The one thought that kept going through my mind on the drive was that we’d all entered an alien planet and that the altitude would age us 23 Earth years like that gravity planet on Interstellar. Luckily, much like my park guide, my science was a little off.

Our lunch destination was Chilcabamba Mountain Lodge in Pedregal, which is an area some dude in the New York Times said was one of the 52 places to go in 2017. So I only have 51 to go in the next two months (here I come, Langtang Region, Nepal!). And awaiting us at Chilcabamba was ten courses of pure awesomeness that put most every other pathetic eating experiences I’ve had in my life to shame. I should probably rephrase that as not to offend anyone close to me. It’s probably fair to say that I mainly eat like Slimer from Ghostbusters. And I do know some excellent cooks in my personal life. I’m just saying that this was probably better.

The chef was my new pal, Alvaro Reinoso Carvalho, a hunky 30-something Ecuadorian/Brazilian who has studied at world class restaurants in Sao Paulo and Girona, Spain. Maybe it had something to do with all the wine consumption at 13,000 feet, but he really gave my sister’s co-worker the ooh-la-la’s and she started feeling like a Spaniard experiencing a llama for the first time. I can’t really blame her. If I was smart and knew how to do things, I’d sign him and rep him and turn him into a celebrity chef in America like I was Shep Gordon. Then I’d retire to my mansion in Hawaii, throwing dinner parties and being sad I never made babies. Which is still a possibility, I guess. Gotta get on that.

A small part of what made this special, besides the everything, was that nobody is really ever going to have this experience again. Chef Alvaro is getting a new restaurant “by the McDonalds” in the hipster-ish Quito suburb of Cumbaya. I would have advised him to hold out for a better offer. An offer that includes my retirement in Hawaii. Hey, I’ve watched enough Chef’s Table episodes on Netflix to know what I’m talking about.

Speaking of which, the Chef’s Table episodes I’m specifically thinking about are Dan Barber’s farm to table thing in New York and Francis Mallmann’s isolated, cult-like hippie bullshit in Patagonia. Like, Chef Alvaro seriously made the cheese we ate in the afternoon that morning. He also caught the fish in our sixth course that morning. And probably chopped some fucking wood and foraged some wild Andean mountain truffles or invented some new kind of honey or some shit. The dude was a gorgeous magician.

On top of all of that, and possibly because it was a Sunday, we were absolutely the only people at the entire lodge. We had the whole place to ourselves. Just my crew from the van, Chef Alvaro and a lady helping out who made spaghetti for the kids. I guess the intimacy did lead to a few embarrassing interactions. I tried to impress Chef Alvaro by telling him I’d eaten at the Bazaar by Jose Andres in Beverly Hills one time. I also said things like, “What do you think of elBulli?” while he smiled politely and said, “Ah yes, Ferran Adria.” Because I’m a fucking dope. But I had to let him know I knew my way around the world of celebrity chefs. Because Hawaii.

After dinner our rugged van group got to explore the rugged grounds all to our rugged selves. And the only thing that could have made it any more perfect of an experience was if the stupid clouds hadn’t obscured actual Cotopaxi volcano for most of the day. Probably because the Spanish persecuted the Mother God too (those goddamn Spaniards). But with heavy food comas and heads woozy from the altitude, we piled back into the van and made our way back to Quito. Thus concluded Day 2.

Day 1.

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