I make ‘disks’ as I call them. They are a variant on fathead.
It takes 5 minutes from ingredients to dough to press out, with my ninja food processor (regular FP is too slow). It is the easiest, fastest, and even cleanest recipe imaginable. Not even comparable to the nuking, stirring-into-cheese, sticky world that is fathead dough.
I dump in cheese blocks, dry stuff and an egg. 20 seconds it’s dough. Dump it on parchment, wrap it up and toss in fridge. 30min later, unwrap roll, slice, roll into balls and press. Put on ceramic baking sheet and bake several at a time. Keep in a ziploc with paper towel.
1ecc each. I use them for open-top sandwiches, for tostadas, for pizzas, and simply for dumping garlic-cheese-spread on or anything else. They aren’t anything like bread or pizza dough. If you know those cheap Totino’s frozen pizzas, how if you cook on the rack they’re a bit crispy on the bottom and mostly are just a ‘fairly firm prop to put something on’ – that’s the disks. Flavor at will. Dramatically expands the food options.
My cast-iron tortilla press (and Ninja) is the secret to it all.