Chebe - Gluten-Free Pizza Crust Mix 7.5 Oz.

Amazing pizza crust for all, not just for GF. We prefer this to pizza delivery as it’s fun, tastier and less costly. Directions are clear and simple but after many pizzas we have a few suggestions to offer: Use a half cookie sheet for one prepared box, oil every surface the dough touches (bowls, hands etc) and add Parmesan cheese to the crust. Best is that crust doesn’t get soggy so makes great leftovers!

I eat gluten-free (most of the time!) by choice...my gut likes me better when I do! Since I've tried this mix, I prefer it to regular pizza crust. It's tasty, chewy and delicious! I make it in my bread machine. Here's the way that works well for me: Most bread machine instructions tell you to put the wet ingredients in the bottom of the bread pan, so the eggs, milk/water, oil and cheese (more than the cup it calls for in the instructions....I love cheese) go in first. I use more oil (EVOO Zoe Organic Extra Virgin Olive Oil, 25.5- Ounce tins (Pack of 2) than the recipe calls for...filling my tablespoon measure over the bread-maker pan and letting the overflow drip in...probably an extra tablespoonful. I also add a pinch of salt and perhaps some additional herbs, or some onion or garlic powder. Then I pour in the mix and start the machine on the "dough" setting. It takes about 30 minutes to finish. I lightly oil the pan I'm using and spread the dough, using a few drops of oil on my fingers to keep it from sticking to them. As other reviewers have suggested, I pre-bake the crust before putting on the toppings. Even when I prick the crust before baking, some bubbles will form. After pre-baking for around 10 min at the oven temp. recommended for baking the pizza, I remove it from the oven, fork-prick down any bubbles and add the toppings. I bake the pizza until the toppings are slightly browned and the edges of the crust are light brown. Everyone who has tasted the Chebe Pizza Crust Mix pizzas has loved them! This is truly a great mix. I've also used the original bread mix Gluten Free Original Cheese Bread Mix 7.5 Oz (4 Pack) . It's a bit hard to mix by hand, as it takes a while to hold together, but when baked, it's really delicious. I'm going to try it in my bread machine next time I bake it. I also want to try the cinnamon roll mix Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8) , and the Focaccia Chebe Bread Focaccia Flat Bread Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8) .

We have a teenage daughter that is allergic to wheat. We've spent years trying to find a good wheat-free pizza crust that she actually likes. We'll this is it! This stuff is so good it WAY beats even wheat pizza crusts. Before buying I was skeptical because there were numerous reviews that said the product did not come out well. Following is how we make it, and it is perfect every time. Put mix in bowl. Add two tablespoons olive oil, 5 tablespoons canned milk, and two eggs. Kneed until you have a moist pliable dough ball. At first, it will seem like there is not enough liquid. Just keep kneading. Afterward, we spread it on a 15 1/2" X 10" cookie sheet sprayed with olive oil food release. It takes a little work and a little more time than regular dough, but once you are used to it, it is no trouble. It may seem like it won't spread, but keep at it. After it is spread, we prick it well all over the crust with a fork. Bake at 450 degrees for six minutes. Take out. Add toppings. Bake at 450 degrees for another seven minutes. Take it out at exactly the right time, or it will burn. We have never added the cheese to the dough as suggested on the box, so I have no idea how it might work with the cheese. The flavor is exceptional. For us, one crust mix makes enough for two people to have a good amount of pizza. We have also used the bread mix and find it exceptional as well. However, it is a little more pricy, and is not something we can afford regularly. Therefore, we make "sandwiches" with the pizza crust as well, by just baking the crust and placing the sandwich items on the crust like an open faced sandwich. The crust needs to bake less to use it for sandwiches. We bake it 10-11 minutes at 450 degrees, so it is more pliable.

Diagnosed 2 years ago and have tried everything for pizza. This is the best I've ever had. One thing, I make 2 very thin 15'' crust pizzas from each box. If I try to make only one, it's a bit thicker than I need and the herbs are a bit too much. But, when you roll it out thin, they taste perfect. If you want a regular size crust, I would cut it in half with your other favorite GF flower, or sift it, unless you like a lot of herbs. I always add the cheese (shredded mozzarella) I also add 1.5 teaspoons of salt and 4 crushed garlic cloves to the mix. Do yourself a favor and use a pizza stone that's been preheated to 500. And you'll need to roll it out on freezer paper, then transfer to a pizza peel that's covered in your favorite gluten free flour. Cook the crust for 2 minutes. Then, remove from oven and wipe away the excess flour with a paper towel. Now that it's not so sticky you can top it and get it back into the oven more easily. I use just plain organic canned crushed tomatoes that I strain a bit because you really don't need anymore herbs. Then, because it's so thin, it only has to cook for another 8 minutes or so. It makes wonderful foldable slices that are the only thing I've had since going gluten free that taste like real pizza! I try to eat low carb most of the time and one of the only things that's higher on the glycemic index than wheat is tapioca starch. So, that's another great reason to roll it out thinner. If you do, the whole pizza is only 90 grams of carbs which is nothing compared to a normal medium size pizza (around 200 grams) And you could eat the whole thing, but you'll be very full! You have to treat yourself to pizza every once in a while and this is the best way to do it!

I used to pay ten bux a shot for a GF pizza from Domino's... or $15 for a pizzeria one with daiya cheese... then Chebe came into my life and I was forever changed. Nicely spiced, easy to mix together, and wonderful crunch with a pleasing chewiness... it simply can't be beat. The only problem now is that I eat pizza once a day... it's too good. Half a box makes a nice personal pizza: I use a nonstick baking pan and make it flatbread style, and stretched out long and thin one box can make two of those (usually save half for later-- which never is very far away!) This is even better than most regular glutinous crusts I've made at home. If you love brazilian Pao de Queijo, you'll recognize and appreciate the texture, because that's what inspired the company, btw. NOTE: I have NEVER added cheese to my crust, following the ingredients using oil, almond milk, and egg whites. It has turned out great, never sticking, and not too gooey this way. Only once had it too gooey because I was going by eye, and added too much liquid. When I measure it out the next time, the crust was perfect.