Combine the Chebe mix with the raw sugar, oil, beaten eggs and water. Mix until mostly combined then dump the mixture onto a clean work surface and knead until the dough is smooth.
Divide into 4 equal portions and roll into balls. Lay a piece of parchment or wax paper on a work surface and roll the balls into 5 inch circles. Place the rolled dough onto the prepared baking sheet. With your fingers flatten the dough leaving a ¼ inch around the edge that is not flattened. Prick the bottom of each pizza crust several times with the tines of a fork.
Bake the crusts for 12 – 15 minutes or until the crusts are browned. Remove from oven and let cool.
Combine the Marscapone cheese with the grated lemon zest and honey. Stir until smooth.
Spoon the mixture evenly onto the cooled crusts and with the back of the spoon spread the mixture into an even layer. Drain the strawberries and spoon them on top of the Marscapone cheese. Drizzle each pizza with 1 tablespoon of chocolate or fudge sauce, garnish with a sprig of mint and serve.
Recipe and photos by Simply Gluten-Free