For most of the school year, we have been spending Friday nights together as a family in a tradition we call Pizza and Movie night. L picks out a movie from Netflix the week before and it arrives in the mail on Friday. We make homemade gluten free pizzas and enjoy our relaxing evening watching whatever flick he chose for the week. I am not always so thrilled with the movie choice, but we watch anyway and he thinks it is the best night of the week.
The last few weeks have been slightly chaotic and we haven’t been able to do our traditional Friday night fare, but starting tonight, we are back on track. Wonder what movie we will get to watch this week….
Since L has been gluten free, I have tried so many gluten free pizza recipes. Some have been fair, some have been downright awful, and 1 has stood above the rest. I was at the library one day (about a year ago) checking out books for L when I started talking to the librarian about gluten free. She told me that her whole family was gluten free and filled me in on some products she had found that were amazing. One of these products was Chebe bread.
This amazing little packet of mix has been a life saver. They have different mixes for bread, pizza, cinnamon rolls, and many other things. It is wonderful! The taste is great, the texture is not funky like some of other brands, and even R likes it. I know a product is good when I get the stamp of approval from him!
The recipe for making the pizza is super simple and takes very little time. Not as easy as ordering pizza from your local pizza joint, but much cheaper and gluten free. All I know is that I am thankful for that librarian and for her willingness to share her gluten free secrets.
Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free sea salt, garlic, onion, oregano
FREE OF: gluten, wheat, lactose, casein, yeast, soy, corn, rice, potato, peanuts, tree-nuts, and MSG. Made in a gluten-free dedicated facility.
Preparation: Set oven to 375o F.
- With a fork or dough mixer, blend contents in a bowl with 2 tbsp. oil and 2 eggs. (Optional: Add 100g of grated Parmesan cheese.) Add 4 Tbs. (60 ml) milk or liquid milk substitute while continuing to blend.
- After dough is blended, knead it with hands. Work dough until it is well blended and smooth. If too dry, add more liquid 1 tsp. at a time.
- Flatten dough with a rolling pin to about 1/16″ (1-2 mm). Place dough on a non-greased baking/pizza pan. Poke surface with tines of a fork.
- Bake in a preheated oven for 10 minutes. If puffed, remove and flatten with fork. Bake for additional 10-15 minutes or until ligthly browned. Remove, add toppings and bake until they are warmed.
- Blend in a mixing bowl, with a spoon or fork, package contents, 2 tbsp. (30 ml) oil, 3/4 C (100g) grated Parmesan cheese (cheese is optional) and 2 eggs. Continue blending while adding 4 t bsp. (60 ml) milk or milk substitute.
- Knead dough with hands until it is smooth and well blended. If too dry, add more liquid 1/2 tsp. at a time.
- Press dough with the heels of the hand or with a rolling pin to about 14” (35 cm) diameter, or 1/8” (3mm) thick. Place dough on a non-greased baking/pizza pan. Poke surface with tines of a fork. Add toppings.
- Bake in preheated oven for 20-25 minutes.
Makes 14-18 oz. of dough.
|N u t r i t i o n F a c t s|
|Serving Size 0.75 oz (21g) dry mix
Servings Per Container 10
|Amount Per Serving|
|Calories 70||Calories from Fat: 0|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|