“I am ridiculously fussy about gluten free pizza. Thankfully, I have found a great pizza that we can make at home without worries of cross contamination. It also happens to be amazingly good. It is, by far, the best pizza I have had since my celiac diagnosis, 5 1/2 years ago.” – Alexis
Recipe and photos courtesy of Alexis’ Gluten Free Adventures
- 1 package (7.5 oz) Chebe Original Cheese Bread Mix
- 2 Tbsp olive oil
- 1 cup shredded cheese (sharp or hard works best - firmly packed)
- 2 large eggs
- 4 Tbsp water
- 3/4 - 1 pound of sausage, remove from casing if necessary
- 1 1/2 Tbsp olive oil, plus more for rubbing on your pizza pan
- 1 large clove garlic (heaping 1/2 tsp minced)
- fresh baby spinach
- 8 oz package of fresh mozzarella
- Parmesan and/or Romano - grated
- Feta crumbles
- Optional - coarse ground black pepper
Preheat your oven to 450F and lightly oil your pizza pan.
Cook your sausage in a frying pan on medium heat until it is no longer pink. While the sausage is cooking, place your mozzarella between two paper towels to remove moisture. When your sausage is done, place it on a plate covered with paper towels to soak up some of the grease.
In a large bowl, beat the eggs before adding the shredded cheese and 2 Tbsp of olive oil. Mix well with a fork, then slowly add the Chebe Original Cheese Bread mix. Stir well with a spoon before adding water. Mix as well as you can with a spoon, then knead the dough with your hands until smooth.
Place the pizza dough on an 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.
Mix the olive oil and garlic in a small bowl, and brush it on your pizza. Add a single layer of spinach before sprinkling on a generous amount of sausage. Finally, add the mozzarella, and an even sprinkle of Parmesan, Romano, and Feta cheese. Optional -- add a light sprinkle of black pepper.
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 to slice and serve.
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: