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!

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Author: Tiffany

2 comments on “Gluten-Free Pizza? No Problem.

  1. Avatar Pam says:

    Our family makes this Chebe pizza crust without the cheese and it turns out great. We always use Rice Milk, because we have to be dairy free. We bake the crust for a while before adding toppings and then baking again. We love this crust!

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