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1
Preheat oven to 400 F.
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2
Using a food processor take the shredding blade and shred your feta and fresco cheeses.
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3
Place the cheese mixture in a small bowl to the side.
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4
Using your blending blade add tapioca flour, baking powder and salt into the food processor.
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5
Pulse a few times to blend.
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6
Add your cheese mixture and blend until completely mixed.
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7
Add the egg and blend until completely mixed.
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8
At this point it will be a bit sticky but not completely stuck together.
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9
This next part is the tricky part.
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10
Using the heavy cream add about a tablespoon at a time to the food processor.
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11
Mix well after each addition and I mean mix really well.
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12
Sometimes it doesnt look like its going to get smooth, but then after you wait for 15 more seconds it does turn smooth.
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13
What you are looking for is the point where it just starts to get smooth.
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14
It usually only takes 2-4 tablespoons of cream.
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15
Just one tablespoon too much and it will become a giant puddle once its put into the oven.
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16
So, its better to be a little dry than too wet.
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17
Reference my pictures in the related blog link for texture.
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18
Once its at the right consistency roll it into a ball.
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19
Place this ball between two sheets of plastic wrap or wax paper for easiest handling.
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20
Roll it out until its pretty thin, around and 1/8 thick and fits on your pizza pan.
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21
Put it on your pizza pan.
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22
Bake in the oven for 12 16 minutes or until it just starts to become golden brown on top.
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23
At this time prepare your pizza toppings.
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24
Remove from oven and top with whatever you desire.
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25
Place it back in the oven long enough for the cheese to melt.
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26
Enjoy!
