Quick Gluten-Free (Yeast Free) Pizza Crust

Sometimes when I am in a pinch, I don't have time to make a pizza crust dough, wait for it rise and bake it. On nights like those, I grab a Chebe mix! This mix is yeast-free; so, it requires no rise time.

Over time, I've tinkered with the Chebe directions to make a pizza crust that is crisp and tender. It reminds me of a "New York" style crust. You could pick up a wedge of this pizza, fold it in half and happily munch away.

Since Chebe is sometimes expensive and I am always looking to save money, I buy cases of  it on Amazon.com. And, because I like to control the spices I put in my food, I use their bread mix, not their pizza mix.


One 7.5 ounce Chebe Bread Mix (not Chebe Pizza Mix)
1/2 cup grated Parmesan Cheese
1 teaspoon salt
2 large eggs
2 Tablespoons olive oil
1/3 cup water plus 1 Tablespoon

Cornmeal and cooking spray, for coating the pan.

1. Preheat oven to 425 degrees F. 
2. In a medium bowl, whisk together Chebe mix, Parmesan Cheese, and salt. 
3. Add eggs, olive oil and water. 
4. Stir to combine. Mix until a dough ball forms.
5. Turn dough out onto white rice floured counter top.
6. Knead a few times until smooth. 
7. Coat either one 16-inch pan or 3 8-inch pans with coating spray. Sprinkle a little cornmeal into each pan.
8. Roll out dough and place in prepared pan(s). Sometimes I like to sprinkle Parmesan cheese over the top of the crusts.
   
9. Bake until golden brown.
10. Remove pizza crust and top as desired. 
11. Return pizza to the oven and bake.

Makes 1 16-inch round or 3 eight inch crusts.