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Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)
- Case of eight, 7.5- ounce bags (total of 60 ounces)
- Gluten-free and great taste
- Lactose and casein-free
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Allergen information: Contains no common allergens.
Manioc (Tapioca) Flour, Modified Manioc Starch (100% Manioc), Iodine-Free Sea Salt, Oregano, Onion, Garlic.
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Top Customer Reviews
Not any more. The formula used for the mix seems to have changed along with the instructions - making it easier to put together (no more baking the crust first, as we used to do, before adding toppings), but resulting in an inferior product. It's lost the chewy texture and the great taste and is now just another over-priced GF mix - one package makes one medium-sized pizza.
If you make it, oil your pizza pan (something that never used to be necessary) before putting the dough in it, or the pizza will stick. And don't pile the toppings too high or add too much sauce, or the dough won't bake through in the middle. If you're lucky, you'll get a fairly edible pizza - but you could make a good bigger pizza for less just using the pizza dough recipe in a good GF cookbook - e.g., Elizabeth Barbone's Easy Gluten-Free Baking. After all, you have to add oil, milk, cheese, and eggs to this Chebe mix - why not just mix up some dough from scratch and save yourself a lot of money?
1. Use all the ingredients the box suggests including milk instead of water and 1 cup sharp cheese.
2. be sure to knead the dough thoroughly for at least 10 minutes. the dough should be fairly smooth.
3. The pan the instructions call for is far too small. Use a larger 11x17 pan (ungreased) and carefully spread the dough as evenly as possible. Too thin and the crust will fall apart, too thick and it will be gooey and gross.
4. Before adding toppings, place the crust in a 200 degree oven for 20 minutes.
5. Remove crust, increase oven temp to 450 degrees and add toppings of your choice.
6. Place back in oven for approximately 16 minutes. You want to keep the pizza in the oven for as long as you can without burning the cheese or toppings. The longer you cook it the less likely that the crust will be gooey on the inside.
7. Let cool for a couple minutes and enjoy!
It took me a few tries to get it right because I stink at cooking, and I learned the hard way that you should NOT broil this for too long. That aside, the recipe is very easy: Mix + 2 large eggs + Oil (I use EVOO), and some shredded cheese if you desire.
Even though you could put the pizza toppings on at the same time that it cooks, I found that I liked it better by cooking it for half the time (it doesn't need long to cook), and then adding the toppings.
The bread itself is a bit different at first, crunchy/firm on the outside, but soft and somewhat gooey (but not nasty at all) on the inside. It's really delicious even on its own.
I would consume this in moderation but daily if you wanted; I had a pizza binge with one box and it went right through me. Daily eating is fine...maybe even multiple times a day...just not all at one go if you have the occasional binge.
Great product, really helpful toward weight goals.
Most Recent Customer Reviews
I normally don't write a review but I must say this is the best gluten-free pizza crust mix I've found so far. I do add extra garlic powder and Italian seasoning to fit my taste. Read morePublished 1 day ago by Danielle Mulkey
I can't get enough of this bread/pizza. The only gluten free and non-gmo and best tasting I have found...nothing compares. Read morePublished 9 days ago by dliburd
Really like this crust. So easy to make. Price is good compared to store price.Published 21 days ago by Peggy M Hart
Best gluten free pizza crust out there! Doesn't require time to rise, very easy to make, doesn't crumble or turn to dust in your mouth like other GF recipes can. Read morePublished 1 month ago by Amazon Customer
Pizza is one of my favorite foods, and something that is easily missed when eating gluten free. Chebe to the rescue! Read morePublished 1 month ago by GardenOlive
This is hands down the best gluten free/ grain free pizza crust I've ever found. Even better than restaurants I've been to for pizza. It's a little hard to do the first time. Read morePublished 1 month ago by Beth
I am allergic to most "gluten-free" mixes, on account to being allergic to rice, corn AND wheat. Read morePublished 2 months ago by Mercedi Benien