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: Corn, Arrowroot and Rice Flours, kosher salt, baking powder and Olio do Panne (parsley, oregano, basil, rosemary, garlic, and crushed red pepper).