Chebe Pizza Crust Mix Gluten Free Description
Chebe Pizza Crust Mix is seasoned with the right touch of Italian herbs and spices to make a savory pizza. You may also shape the dough in many other ways to make bread sticks, calzones, sandwich buns, crackers or pigs-in-a-blanket.
To Prepare: You need oil, Parmesan cheese (optional), eggs, milk or milk substitute. Preheat oven to 450 F.
Blend in a large bowl: package contents, 2 Tbsp. oil, 1 cup shredded Parmesan cheese (sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water, milk or milk substitute.
Knead dough with hands until it is smooth. If too dry, add more liquid 1/2 tsp. at a time.
Place dough ball on an ungreased 14" round baking tray.
Press dough with the heel of your hand, flipping the dough occasionally until it covers the tray evenly.
Add the toppings of your choice.
Bake 15-18 minutes, or until crust is lightly browned. Slice, serve and enjoy!
Freeze the formed dough in a sealed container and bake later. Add about 5 minutes to recommended baking time. Or, freeze baked product in a sealed container. Reheat at high temperature in toaster or oven for about 4 minutes.
Gluten, soy, corn, rice, potato, yeast, tree nuts, lactose and casein. Our facility is free of wheat, peanuts and tree nuts.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 0.75 oz
Servings per Container: 10
|Amount Per Serving||% Daily Value|
| Calories from Fat||0||*|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
|Total Carbohydrate||17 g||6%|
| Dietary Fiber||0 g||0%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free sea salt, garlic, onion and oregano.
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Gluten-Free Deep Dish Pizza
What’s better than a slice of pizza? A bigger slice of pizza! This gluten-free deep dish pizza recipe is made up of a thick, soft crust with delicious sauce, cheeses and sausage for a pizza worthy of the term “pie”. You’re going to need a knife and fork for this one.
1-1/2 cups Bob’s Red Mill 1-to-1 Baking Flour
3 Tbsp. Bob’s Red Mill Pea Protein Powder
3 Tbsp. Bob’s Red Mill Corn Starch
2 Tbsp. Bob’s Red Mill Cornmeal
1 Tbsp. rapid rise yeast
2 tsp. Bob’s Red Mill Baking Powder
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 Tbsp. honey
1/4 tsp. salt
1 egg or 1 Tbsp. Bob’s Red Mill Gluten-Free Egg Replacer (prepared according to package directions)
3/4 cup water, at 100 degrees F
2 cups marinara sauce
1 lb. mild Italian sausage, browned
6 slices Mozzarella cheese
6 slices Provolone cheese
1/4 cup Parmigiano-Reggiano cheese, freshly grated
- Preheat oven to 450 degrees F. In a 10-inch cast iron skillet, grease sides and bottom and coat bottom with cornmeal.
- In stand mixer bowl, combine dry ingredients. Add in wet ingredients. With dough hook, paddle attachment or by hand, beat dough for 5 minutes. Let dough rest for 15 minutes.
- Press dough into pan, spreading it up the sides. (You will need to wet your hands a few times to do this.) Bake for 5 minutes.
- Remove from oven and layer with sauce, sausage and then cheese.
- Bake for an additional 25-30 minutes. When done, sides of crust will be golden brown.