I'll admit that I haven't been excited about blogging and photography lately. I've been so into my diet that my blog and camera have taken a backseat. That's not exactly a bad thing since I've lost 18 pounds so far. I went to the mall this past weekend and was thrilled to discover that I now wear a size 8 (down from a size 12)! I haven't been this small since before my surgeries. Most importantly, I feel great. So you can see why cooking and baking just aren't as all-consuming anymore. A friend of mine recently asked what I was cooking up for my blog and I drew a complete blank. I have a one-track mind and right now my mind is on diet and nutrition. I was lamenting this to my husband one evening and he said I should write about what we've been eating, whether it's innovative or not. So I decided to write this blog about our new homemade pizza.
Chebe and we love it! Most pizza crust mixes have brown rice flour, which I'm unable to eat due to my fructose malabsorption. Not Chebe! All it is is tapioca flour and seasonings. You mix it with eggs, oil and water and it makes a nice thin crust, not unlike a lot of wheat crusts. The whole Chebe line is great for FructMal because tapioca is well-tolerated.
|Care for some pizza with your mushrooms?|
Dianne's Chebe Pizza
Gluten-Free, Not Low-FODMAP
1 Chebe pizza crust mix
2 tablespoons olive oil
1/4 cup water
1 packet Rustic Crust pizza sauce
1/2 package Hormel Natural Pepperoni
8 oz. sliced mushrooms
Any other topping you like such as green pepper, sausage, etc.
1 cup shredded mozzarella or Italian blend cheese
- Heat oven to 425 degrees F. In a medium bowl, lightly beat the eggs and oil together (I skip the shredded cheese recommended on the package to save calories). Stir in the Chebe crust mix. Slowly stir in the water. Knead dough with hands until it comes together into a ball. Spread out on an ungreased pizza pan and bake for 3 minutes (I find that pre-baking makes the crust a little less soggy and chewy).
- Spread sauce evenly over crust. Top with pepperoni, sliced mushrooms and then the cheese. Bake for about 12 minutes, or until cheese just starts to brown on top. Slice and enjoy. (This feeds the two of us for two nights.)