Gluten-Free Pizza? No Problem.
One of the most frequent questions I get from newly diagnosed gluten-intolerant customers at Fresh and Natural Foods- Shoreview is “What do you do for pizza?” The simple answer is I make my own. But I do use some wonderful products to help me! Chēbē makes what I find to be the best pizza crust mix’s out there. Made from Manioc (Tapioca) Flour, Modified Manioc starch, Iodine-free sea salt, garlic onion and Oregano, it is not only gluten-free but free from soy, corn, yeast, peanuts and sugar. To make it even more allergen-friendly the recipe allows for a dairy-free preparation. I can luckily still eat dairy, and I love to experiment with different cheeses on my pizzas. The instructions on the box calls for 1 cup of shredded cheese (optional), I like softer cheeses; I feel the mix rolls out better. My husband and I like flavor in our pizzas; try adding your favorite pepper jack or jalapeño jack gluten-free cheese to the mix.
Need your crusts to be dairy-free? Try using Daiya gluten-free, dairy-free cheese substitute. It melts great and comes in a variety of flavors like cheddar, mozzarella, and pepper jack to spice up your crust. The instructions also call for milk but can be substituted with water. I have tried both ways, and I honestly couldn’t tell the difference; now I just use water. I like thin crust pizza the best, and this crust will roll out very thin. The crust will get lightly brown on the bottom and is more like a New York Style crust that you can fold in on its self to eat.
The best part is the Chēbē pizza crust mix is on sale for $2.79 through the end of October!