Thursday, February 17, 2011

ATX Gluten-Free Pizza Fest Take Two...

Another winner from guest blogger Carrie Wood!  Carries is my GF friend who gives me her opinion of GF products available in area grocery stores.  I can count on her to either give two thumbs up or a resounding "no!" to GF goods.  Carries writes this post as part of ATX Gluten-Free's Pizza Fest.

This time I tried a gluten-free, yeast-free crust mix by Chebe.

I made it according to the directions on the back - the one with the parmesan cheese added to the crust mix.

I topped it exactly like I topped the Almond Flour Pizza crust.

Pic. 3 - just out of the oven (sorry, it's a little out of focus, but I think I swooned!)

Pic. 4 is what was left (hubs ate half) and the empty Chebe package.

This crust is quite simple, and shapes easily. I forgot to sprinkle cornmeal on the stone, so it stuck just a teensy, but loosened easily with a spatula. It makes a thin crust, but it's not chewy or tough. Hubs doesn't like crispy crust so I bake a little less than crispy crust would require. This crust held up well and didn't get soggy in the middle and the slices could be picked up and eaten by hand just like pizzeria slices.

Our vote between the 2 we tested is the Chebe, because it mostly closely approximates a yeasty pizza dough and because we both agree we'd eat it again!

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