Chebe Gluten-Free Garlic Onion Breadstick and Pizza Crust Mixes

In true TV-nerd fashion, every week, a group of friends gather at my house so we can all watch our favorite show together.  I usually grab some snacks for everyone to munch on, but this week I thought it would be the perfect opportunity to try out Chebe’s dry Pizza Crust Mix and Garlic Onion Breadstick mixes since I would have a group of taste-testers ready to dig in.  Chebe’s naturally gluten-free products aren’t new to the market, but they’re new to me and I’ve heard great things about them, so I figured I would I would try them out for myself.  This was my first time making any sort of dough, so I enlisted the help of a friend.

Chebe Gluten-Free Garlic Onion Breadstick and Pizza Crust Mixes

I had 2 boxes of the pizza dough mix, so we decided to each make our own pizza in slightly different ways.  The directions on the box had 2 different options; you could use cheese in the dough itself (or skip it) and you could either add in milk or water.  My friend decided to add cheese in her dough mix with the milk, while I stuck to no cheese and water.

Getting ready to mix the water, eggs, and oil with the powdered mix.

We got started on mixing and kneading the dough and spread it out over two 12-inch round pans. (The box called for a 14-inch circular pan and I would recommend sticking with the 14-inch.  It took a bit longer to cook in the smaller pans). We debated making a veggie pizza, but decided to stick with traditional toppings that we knew our other friends would enjoy.  For my toppings, I chose just cheese and DelGrosso’s Gluten-Free New York Style Pizza Sauce (which is delicious, by the way) and my friend loaded hers up with cheese, pepperoni, and the DelGrosso’s sauce.

I’m still surprised the powdered mix turns into this with just some eggs, water and oil!

The pepperoni pizza before going into the oven

With our toppings in place, we popped the pizzas in the oven for about 18 minutes and rolled out the breadstick mixes while they cooked.  The breadsticks were pretty easy to make, just like the pizza.  After we mixed and kneaded the breadstick dough, we rolled them out into skinny sticks, put them on a cookie sheet and swapped them with the pizzas in the oven.

Fresh out of the oven.

My friend is a pretty good cook and her pepperoni pizza came out fantastic.  I’m not sure if it was the cheese, the milk or maybe both in the dough that made such a big difference, but it did.  There was an extra something to her dough that I couldn’t quite put my finger on, but whatever it was, it tasted great.

You can’t tell from this angle, but the sides of the crust are about 3 inches high.

While my pizza tasted great, it didn’t look quite as appetizing as my friend’s pizza.  I spread the dough all the way to the edge of the pan, thinking that would make for a nice fluffy crust.  My friend opted to stop spreading her dough right before it hit the lip of the pan.  Turns out, she had the better idea.  The pizza crust was super high, but I jokingly told everyone it was meant to be a “deep-dish” pizza and no one seemed to mind since the crust had such a great consistency and taste.

My “deep-dish” pizza.

After we had a good laugh about my pizza, the breadsticks were ready to come out of the oven.  They looked a little pale and not exactly how I was expecting them to turn out, but they were still just as good as the pizza.  We dipped them in some of the leftover pizza sauce and enjoyed their gooey, garlic-y taste.

Overall, the Chebe products were a huge hit with my friends and had I not told them it was gluten-free, I don’t think they would have ever known.  I would definitely try the dough mixes again and maybe try out some of the suggested recipes on the Chebe website.

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