Chebe Egg Free Pizza Crust

Chebe Egg Free Pizza Crust

Using aquafaba as an egg replacer, gluten and grain free Chebe dough stretches and presses without breaking. It’s very workable and is great for rolls, bread sticks, empanadas, tortillas, calzones, etc. Have fun with it thank a legume for making egg replacement easy!

Chebe Egg Free Pizza Crust
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

This dough stretches and presses without breaking; it is very workable. It is great for rolls, bread sticks, empanadas, tortillas, calzones, etc. Have fun with it thank a legume for making egg replacement easy!

Course: Main Course
Servings: 3
Ingredients
Dough:
  • 1 package (7.5 oz) Chebe Pizza Crust Mix
  • 6 Tbsp (75g) aquafaba (water from a can of chickpeas)
  • 3 Tbsp hummus plain
  • 2 Tbsp milk substitute e.g. almond
  • 2 Tbsp oil
Toppings:
  • olive oil
  • marinara sauce
  • fresh mozzarella or dairy free / vegan cheese
  • slices of tomato
  • fresh basil chopped
  • (or whatever toppings you prefer)
Instructions
  1. Preheat oven to 375F
  2. Empty package of Chebe into a bowl and blend in the aquafaba with a fork. Mix in the hummus, milk substitute and finally the oil. Continue blending with a fork, then change to blending with your hands until the dough is smooth.
  3. You will have about 13 or 14 oz of dough. You can make one 12” pizza or 2, 9” pizzas. On a baking pan or a pizza pan, press the dough to the size you want, creating a ridge around the rim with your fingers.
  4. With the tines of a fork, dock the pizza (poke holes all over). Brush with olive oil.
  5. Put the dough in the oven for 10 minutes. Remove from the oven, add your toppings.
  6. Return the pizza to the oven for another 10 minutes.
  7. Remove, slice it up and enjoy this egg free version of Chebe Pizza!
Recipe Notes

What is ‘aquafaba’? Aquafaba (bean water) is the liquid from cooked legumes (pinto beans, chickpeas, lentils, etc.). It works great as an egg substitute (3 Tbsp = 1 egg) for many applications. The liquid can be from cooking the raw legumes on your stove or that from a can of beans. With this recipe we used the liquid from a can of chickpeas (garbanzo beans). Its consistency works very well for the 3 Tbsp = 1 egg exchange.

 

This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes:

   

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