“I have tested out many gluten free pizza crusts and I keep coming back to this one! Even if you are not gluten-free I would try this.” – Sara
Recipe and photos courtesy of Just Being Sara
- 1 package (7.5 oz) Chebe Pizza Crust Mix
- 2 Tbsp olive oil or canola oil
- 1 cup of shredded cheese (sharp or hard works best), firmly packed
- 2 large eggs
- 4 Tbsp water, milk, or milk substitute
- Pizza sauce
- Green peppers, sliced
- Red onion, sliced
- Mushrooms, sliced
- Canadian bacon
- Fresh basil
- Colby Jack cheese
Preheat oven to 450F.
In a large bowl, beat the eggs before adding the shredded cheese and 2 Tbsp of oil.
Mixing well with a fork, slowly add the Chebe Pizza Crust mix.
Stir well with a spoon before adding 1/4 cup of water, milk or milk substitute.
Mix as well as you can with a spoon, then knead the dough with your hands until smooth.
Place the pizza dough on an ungreased 14 inch cast iron pizza pan, and spread it out evenly with your hands.
Bake crust for about 10 minutes.
Remove crust from oven and spoon your sauce on the crust.
Add toppings and cheese.
Bake about 18 minutes or until cheese is melted and slightly golden.
Recipe courtesy of Just Being Sara
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: