Chebe Pizza and Breadsticks- quick and easy version
So about this pizza. In this gluten, corn, dairy, and grain free home I thought pizza was just gone forever. I haven't had it in about 5 years and just figured I never would again. Especially since we can't have dairy. But in walks tapioca flour and specifically Chebe bread mixes and our lives were forever changed. This pizza dinner is gluten free, grain free, dairy free, paleo, Whole30, healthy, and ridiculously delicious.
I call this the quick and easy version because I usually make the sauce entirely from scratch and cook it all day but I have had great luck with Jovial tomatoes in a jar so when we want something quick and easy those do the trick. They're only available at one store in our area and it's hit or miss as to whether they'll be in stock so I try to grab a few jars whenever I see them.
Tapioca flour is extracted from the cassava root which you all know by now is basically my favorite plant on the planet. Chebe has these great little boxes that you just add eggs, oil, and water to and VOILA! Bread, breadsticks, pizza crust, cinnamon rolls. But the thing I love the most is that tapioca bread has a very chewy texture to it - when you add spices, tomato sauce and meat, the chewiness lends itself to a similar texture to cheese and you are tricked into thinking you are eating regular pizza for the most part.
We've been using the pizza crust for awhile now and using that mix to make breadsticks as well - but a funny thing happened recently when I ordered a case of the pizza crust. The wrong order came and we got an entire case of the bread stick mix which I hadn't even known existed. Instead of sending it back we decided to try it and loved it so much we just kept it. Now we are addicted to pretty much all of their products.
You can make either the bread sticks or the pizza on their own but I'm not sure why anyone would do that? I whipped up both together the other night and it was absolutely something we'll be doing lots of again in the future.
First , make the sauce. I'll be sharing my sauce from scratch next time I make it but for now, here's the quick and dirty one. If you have a corn allergy you are familiar with not being able to buy any packaged condiments or sauces at all and making everything from scratch. These Jovial tomatoes are doing really well for us though and I've seen a lot of positive reviews from my corn allergy support group so we are excited about this! (As always, trial carefully if you are very sensitive).
1 jar Jovial crushed tomatoes (the whole ones work fine too, you'll just need to blend them)
1 Tbsp. coconut oil (or whatever safe oil you have)
1 Tbsp Oregano (from the garden if you have it!)
1 tsp. onion powder (we use Spicely for all of our ground spices)
2 tsp. garlic powder (fresh garlic is even better, if you have it throw a clove in instead)
Salt to taste
1. Combine all ingredients in a sauce pan over high heat and bring to a boil. Boil for about 10 minutes.
2. Lower heat to low and simmer while you make your breadsticks and pizza, or 20-30 minutes if you're making it for later.
While the sauce is simmering I make the breadsticks.
1 box Chebe Breadstick mix
2Tbsp. coconut oil (I use this one)
4 Tbsp. Water (the boxes call for milk but for dairy allergies I have found that water works perfectly as a substitute in these breads)
1. Make according to directions on box substituting the above ingredients. The box calls for cheese but with a dairy allergy we have never tried that.
2. Separate into 10 balls and roll out into sticks. I place on a lightly oiled cookie sheet and bake at 400 degrees for 23-25 minutes.
While the breadsticks are cooking I make the pizza crust.
1 Box Chebe pizza crust mix
2 Tbsp. coconut oil
4 Tbsp. water
1. Combine ingredients as directed on package. We omit the cheese.
2. Knead dough and press out flat on a cookie sheet. I have started pinching up the crust around the sides to make it resemble an actual pizza (this keeps the sauce from spilling out)
3. Poke holes all over the dough with the tines of a fork.
4. Bake at 450 degrees for about 18 mintues, until it starts to brown.
Now that you have breadsticks and sauce and pizza crust it's time to put it all together! I set aside a little bowl of the sauce for dipping. Then we pour the remaining sauce onto your freshly baked pizza crust and add pre-cooked diced chicken. You can play around with whatever toppings you like, add fresh veggies and let me know how it goes! We do spinach and diced onions sometimes and it's delish.
I always salt the top of the pizza as well because I don't add a ton of salt the the sauce. That part is obviously personal preference but you can play around with pepper to if you aren't allergic.
The BEST part about this pizza is that it tastes SO GOOD leftover cold the next day. If you can manage to save a piece to try that way :) One box of the pizza crust mix and one jar of the tomatoes makes just enough for two of us with about one serving leftover (unless we are really hungry than it's demolished) Make sure to make two or three if you're feeding more people!
Let me know if you try these and how you like them! If you share please tag with #thisismykeywest