ChebeGluten-Free Pizza Crust Mix 7.5 Oz.

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.

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) . Zoe Organic Extra Virgin Olive Oil, 25.5- Ounce tins (Pack of 2)Gluten Free Original Cheese Bread Mix 7.5 Oz (4 Pack)Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)Chebe Bread Focaccia Flat Bread Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8)

One thing I miss about not being able to eat gluten anymore is pizza. This makes a tasty and great texture pizza crust! I wish it were a little less pricey.

I have used several "flavors" of Chebe mix and have found that, other than some added herbs or spices, the mix is basically the same. This pizza dough mix does have extra flavor, and makes wonderful pizza crust or about anything else you wish to make with an "Italian touch" to the finished product.Sometimes I cut turkey pepperoni in tiny bits and add it to this pizza crust dough to make "dipping sticks" which I make thicker than bread sticks but thinner than what you would make for hot dog buns.I have found that adding a bit more milk (I use soy milk), and a bit less cheese gives me the best results. The finished product will be crunchy on the outside and a bit chewy in the middle. The directions indicate that a sharp tasting cheese is most desirable, but for our preferences and the most desirable finished product, I choose to use very finely grated Italian Parmesan or Romano, rather than a softer cheese like cheddar or whatever.There is no after taste, and whatever you make will freeze very well, to be gently thawed/reheated at low temperature. I make cupcake size "dinner rolls" more often than anything else because that gives each of us one proportioned serving.People do need to be aware that tapioca flour/starch is pure starch with no nutritional value - no vitamins, no protein, just starch calories. Also no gluten! We do not eat more than one serving, 3 times a week, of any Chebe product, so this is not a problem for us. ... EXCEPT for the rare occasions when I make a pizza, and then we eat a lot more than one serving of the crust, but who doesn't - no matter what the crust is made from? :)

so glad I found these online as they are not in store anymore. easy to make and always satisfied with the texture and taste.