Recipe and photos courtesy of Alexis’ Gluten Free Adventures
- 1 box of Chebe Original Cheese Bread Mix
- 2 Tbsp olive oil or organic canola oil
- 1 cup of shredded cheese (sharp or hard works best - firmly packed)
- 2 large eggs
- 1/4 cup water
- 1 large cooked chicken breast. I used leftover Oven Baked Barbeque Chicken
- Gluten free barbeque sauce
- 8 ounce package of fresh mozzarella
- Parmesan and/or Romano, grated
- Shredded cheddar
Preheat your oven to 450F and lightly oil your pizza pan.
Place your mozzarella between two paper towels to remove moisture.
In a large bowl, beat the eggs before adding the shredded cheese and 2 Tbsp of oil. Mix well with a fork, then slowly add the Chebe Original Cheese Bread mix. Stir well with a spoon before adding 1/4 cup of water. Mix as well as you can with a spoon, then knead the dough with your hands until smooth.
Place the pizza dough on a lightly oiled 14 inch cast iron pizza pan, and spread it out evenly with your hands.
Par bake the crust on a shelf in the bottom third of your oven for 12 minutes. Flatten out any bubbles with the back of a fork before adding toppings.
Brush a light coating of barbeque sauce on your pizza before adding the mozzarella and chicken. Add a light sprinkle of Parmesan and/or Romano, then finish with cheddar cheese.
Bake for another 11 minutes on the bottom shelf before moving the pizza to the top third of your oven and turning it to broil. Broil for a minute or two until the cheese is bubbly and perfectly browned.
Loosen your pizza from the pan with a large spatula before carefully sliding it onto a serving platter or pizza pan to slice and serve.
If you are using chicken that wasn't cooked in barbeque sauce, you might want to toss it in a little bit of sauce before adding it to the pizza.
Recipe courtesy of Alexis’ Gluten Free Adventures
This recipe works great with Chēbē Original Mix, but you may also try it with these Chēbē mixes: