I made gluten-free pizza for dinner with a Chebe Gluten-Free Pizza Crust Mix, substituting with coconut oil and milk. All of the Chebe gluten-free mixes have a similar texture, chewy on the inside and crunchy on the outside. Either you're a fan or you aren't and we definitely are. I like to bake it for 20 minutes or so at 400 degrees, then move it up top and broil it on low for a bit, keeping my eye on it, so the top gets golden before I add my toppings. Tonight I sauteed onion and green pepper from the Door to Door Organics box. Then I just broiled it for another minute or two. Nights like this I don't miss wheat at all :-)
Monday, April 21, 2008
Chebe Pizza
I made gluten-free pizza for dinner with a Chebe Gluten-Free Pizza Crust Mix, substituting with coconut oil and milk. All of the Chebe gluten-free mixes have a similar texture, chewy on the inside and crunchy on the outside. Either you're a fan or you aren't and we definitely are. I like to bake it for 20 minutes or so at 400 degrees, then move it up top and broil it on low for a bit, keeping my eye on it, so the top gets golden before I add my toppings. Tonight I sauteed onion and green pepper from the Door to Door Organics box. Then I just broiled it for another minute or two. Nights like this I don't miss wheat at all :-)
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