Chebe Pizza w/ pictures

[aklap]

OK Gang...here's the photos of my Chebe Pizza I told Steve about. Steve, I hope this inspires you to create your own Chebe Masterpiece!!!

I made it according to the instructions (I don't know enough yet to wander too far from them ). I did add a splash more rice milk (you can use regular milk if you can tolerate it) when I was mixing the dough as it was a little dry. I also added an additional small splash of EVOO (extra virgin olive oil) just because I could .

I rolled out the dough on wax paper so I can lift it off the counter and on to the pan. The french style stainless steel rolling pin I picked up worked great!



As you can see in the 1st picture of the crust - I have a good sized edge around it. When I rolled it out I realized it was too big for our small pizza pan, so I folded over the crust. It still was a bit big so I got out our large pan anyway. LOL!! As I was folding over the edge, I almost put my strips of Toffuti cheese in there...just like Pizza Hut's Stuffed Crust...but I didn't have them cut up yet. The diameter of this was 11".

After placing it on the pan, I brush a little bit of EVOO over the entire crust. Just so it glistened. I threw it in the oven in on the middle rack @ 375 for 22 min. I usually check it at 10 min. I will poke it with a fork so the crust stops bubbling up so much.

I topped it with Contadina Pizza sauce (Roma Totmato Style is GF), a few green olives, black olives, onions, Hormel Pepperoni and some Tofutti "cheese".

Back in the oven for 5 minutes @ 375. I got a little impatient so I fired up the broiler for 2 minutes. Tip: Don't turn on the broiler and come to check out the board...I learned my lesson previously Can you say extra crispy? I knew ya could

The last two pictures show the finished product.




_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[Judy]

Al, it looks wonderful! My husband would be in heaven with a pizza. Tell me about the tofutti cheese, please. I bought some kind of "cheese" for him once and he hated it - not sure what it was though. Does your "cheese" taste ANYTHING like real cheese or was it a real acquired taste? This dairy intolerance is fairly new for us and its really bumming hubby out - he's a huge milk (or was) drinker and now is only drinking some chocolate soy. I guess he tolerates it more than anything. Since he's diabetic, he has to keep his calorie level up. UGH.....! Thanks, Al.
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Judy

[aklap]

Hi Judy,

Tofutti is a soy based Lactose & Casein Free cheese substitute.

Being CF is much harder than being GF. Cheese is the hardest to find. Usually it missing either Lactose or Casein...rarely do you find a cheese that will be LF & CF.

I must say, tofutti does work fairly well for a cheese sub.

I use it on my pizzas (when I have the "cheese". I am only casein reduced at this point, so I do use some real cheese sometimes), it works real well in GF Lasagna! It's texture is like cheese. As for taste...mixed in things...yeah it's fine. I have only tried a small amount of just plain tofutti...it was fine. I'm from WI...the land of milk and cheese...so anything that ain't cheese....ain't cheese LOL!!!

Has he tried any of the rice, soy or nut milks? I use Rice Pure from Jasper Products. Almond breeze has plain (white), vanilla & Choc. flavored milks. Stay away from RiceDream the drink - it is NOT GF.

I hope this helps!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[Judy]

Thanks for the info, Al. He is drinking chocolate soy and just this week I found out the Vanilla soy is also GF so he's had it two mornings this week on GF cereal!!! He's in heaven! He's been only able to eat eggs/bacon/hashbrowns for years. Talk about high in cholesterol! Before this dairy intolerance he ate western omlets every day. He's really missing those. I tried the soy cheese food and he hated it. His heart dr. said the reason his cholesterol numbers are so good is that he probably isn't absorbing all the cholesterol from the high fat diet he's on. Yikes! I'm sure that's also why he's so thin - not absorbing all the calories he should either. We just recently tried the soy milk because when I read it had sea salt in it, I thought he probably wouldn't tolerate it because of the iodine in the sea salt. It doesn't bother him, thank goodness.
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Judy

[northman235]

Okay Al, here's our first attempt at a Chebe pizza. Emily did all the hard work, I was just the supervisor It looked and smelled wonderful, but the crust came out rather doughy. We had blind baked it for 24 minutes (it didn't look done after 22 min.) We added the toppings then ended up baking it for 12 minutes - to get the cheese brown and bubbly. When it came out of the oven the edge was firm but the rest of the crust was doughy, it was tough work with a spatula to get it off of the pizza pan. A couple of possible reasons for our problems:
We added cheese to the bread mix - should we still do that making pizza dough with it?
We formed the crust in the pizza pan rather than rolling it out, maybe fusing it with the pan via the air holes

Emily didn't care too much for the doughy crust but I thought it tasted great and forced myself to finish her half!

I'd post some pictures but I'm not sure how - can anyone help me with that?

Steve
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GF since 7-18-05

[northman235]

Okay, I figured it out. Here's the pictures - like I said, it looked and smelled great!





sorry if they're a little large - I didn't have time to reduce them

Steve
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GF since 7-18-05

[aklap]

[northman235]

Hi Al
We used the regular Chebe Bread mix, next time we'll try the Pizza mix without the cheese. The crust was pretty thin, maybe 1/4" with a thicker edge. (I love my crust!) We'll keep at it as Pizza has always been one of our favorite meals. I'm laughing because yes, Emily was rolling her eyes at me while I took pictures - I guess documentation is a guy thing! Thanks sooo much for the Bard's Tale link - I had read a forum post about it a while back but couldn't find it when I went looking for it recently. There's nowhere local I can get it so it looks like we'll be taking a ride to Albany NY or Rutland VT soon to pick some up! Can't wait to try it!

Steve
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GF since 7-18-05

[The Edifying Conscience]

Your Chebe 'za looks completely different than mine! Mine is about twice the size as yours and it's much thinner. Someday I'll figure out how to post photos.

[Eeyorific]

Looks different than mine too, but it's cause I make 2 pizza's out of one mix so mine is very thin. I do this so Matthew can have his GF/CF/corn free and Eme and I can have ours "our way"

However, due to the pics you posted next week, I'm buying two mixes.. The thicker pizza looks SOOOOO YUMMY!!!!!! *drooling*
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Kristie M.

"The truth of God's love is not that he allows bad things to happen....
it's his promise that he will be there with us when they do!"

[aklap]

Hmmmm, I will say that I have been rolling mine out thiner. The last one I made was LARGER than that pizza pan in the photo. That's a big pizza pan!! I will fold over the edges. I've thought about making a stuffed crust on like Pizza Hut used to have - but - I am dairy reduced - so I don't.

You can see in the above picture, that the edge or crust is pretty big and poofy. That one definitely could've been rolled out bigger.

I do like a thicker crust 'za.

Darnit!! Now you got me hungry for pizza. 'course it doesn't help that I haven't had lunch yet [it's 5:18 pm].
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

[nancw]

Let's see...it's 7:10, I didn't eat lunch, and I'm cooking up a Deby's GF pizza (premade, like I said, I'm lazy sometimes). I have added tons of veggies and some GF Hormel pepperoni, so it's just a waiting game right now. tick tick tick...


The Al cheer:
Pizza
Pizza
PIZZA!