My homemade gluten-free pizza attempts, one year apart

November 5, 2019 admin 85 Views 0 Comments

So I’ve been using chebe cheese bread mix to make pizza. It gives you a much more consistent result.

I started using their pizza crust mix and it’s even better as it has some herbs in there to give it an extra Italian flavor.

Pro tips:

when using either chebe mix don’t overdo the cheese. Sharp cheddar is best.
mix all the ingredients (except for the chebe mix) in a bowl first. Measure exactly. Only use a handful of cheese. Definitely use cheese even though the pizza crust mix says its optional.
add half the mix into the ingredients and mix thoroughly with a fork.
add the rest and get your hands in there and fold it all carefully until most of the mix is incorporated.
fold it and squish it against the bowl to pick up as much of the mix as you can as it’s a very fine powder and gets kinda stuck.
take the lump of dough and kneed it thoroughly. Get it to a nice even consistency.
take a circular pizza pan and grease it completely with a stick of butter.
take your dough ball and flatten it in the middle and slowly work it out towards the edges and try to get it to a nice even flatness
par bake at 425 for 7 minutes
remove, flatten, and add sauce, not too much as it will make the pizza soggy
add toppings
bake for 9 minutes
enjoy