Chebe Bread Pizza Crust Mix, Gluten Free, 7.5-Ounce Box (Pack of 8)
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Availability:
Only 5 left in stock, order soon!
Arrives
Tuesday, Feb 17
Features
- 7.5- ounce bags (8 Pack)(total of 60 ounces)
- Gluten-free and great taste
- Lactose and casein-free
- Yeast-free. Seasoned with the right touch of Italian herbs and spices
- Case of eight, 7.5- ounce bags (total of 60 ounces)
- Gluten-free and great taste
- Lactose and casein-free
- Yeast-free
Description
Chebe Bread (pronounced CHEE-bee) is distinctive cheese bread originating from Brazil. Chebe bread products are naturally gluten-free and yeast-free and are manufactured in a gluten-free environment. All of our mixes, except for the original mix, are lactose/casein-free. All Chebe mixes are also free of soy, potato, corn, rice, tree nuts and peanuts. Chebe mixes are quick and easy to work with, and extremely versatile. Each package make approximately 16 ounce. of dough, from which you may make countless varieties of bread products, such as bread sticks, tortilla wraps, sandwich buns, rolls, calzones, turnovers, pierogies, pizza crust, etc.
Brand: Chebe
Flavor: Pizza Crust Mix
Specialty: kosher
Number of Items: 8
Unit Count: 60.0 Ounce
Is Discontinued By Manufacturer : No
Product Dimensions : 3 x 3 x 3 inches; 4.7 Pounds
Item model number : 116244
UPC :
Manufacturer : Chebe Bread
Units : 60.0 Ounce
Best Sellers Rank: #43,086 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #52 in Bread Mixes
#52 in Bread Mixes:
Customer Reviews: 4.5 4.5 out of 5 stars (795)
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Feb 17
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
If you are allergic to yeast or avoiding it and need to eat gluten free, there are very few options for "pizza dough." I tried so many recipes online to make my own and, quite frankly, all of them were gross. When I first found this, I was skeptical but hopeful. I was so happy the first time I made pizza with it! I was struck by how much it resembles actual pizza crust once it's baked. You even get a tiny bit of rise out of it and the bottom will get crunchy! I make it without the cheese inside and it is still tasty and holds together well. My local store stopped carrying it, so I am so glad you can buy it by the case here!
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Reviewed in the United States on July 28, 2024 by cg731
We have a teenage daughter that is allergic to wheat. We've spent years trying to find a good wheat-free pizza crust that she actually likes. We'll this is it! This stuff is so good it WAY beats even wheat pizza crusts. Before buying I was skeptical because there were numerous reviews that said the product did not come out well. Following is how we make it, and it is perfect every time. Put mix in bowl. Add two tablespoons olive oil, 5 tablespoons canned milk, and two eggs. Kneed until you have a moist pliable dough ball. At first, it will seem like there is not enough liquid. Just keep kneading. Afterward, we spread it on a 15 1/2" X 10" cookie sheet sprayed with olive oil food release. It takes a little work and a little more time than regular dough, but once you are used to it, it is no trouble. It may seem like it won't spread, but keep at it. After it is spread, we prick it well all over the crust with a fork. Bake at 450 degrees for six minutes. Take out. Add toppings. Bake at 450 degrees for another seven minutes. Take it out at exactly the right time, or it will burn. We have never added the cheese to the dough as suggested on the box, so I have no idea how it might work with the cheese. The flavor is exceptional. For us, one crust mix makes enough for two people to have a good amount of pizza. We have also used the bread mix and find it exceptional as well. However, it is a little more pricy, and is not something we can afford regularly. Therefore, we make "sandwiches" with the pizza crust as well, by just baking the crust and placing the sandwich items on the crust like an open faced sandwich. The crust needs to bake less to use it for sandwiches. We bake it 10-11 minutes at 450 degrees, so it is more pliable.
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Reviewed in the United States on March 28, 2021 by Jeannie F.
I eat gluten-free (most of the time!) by choice...my gut likes me better when I do! Since I've tried this mix, I prefer it to regular pizza crust. It's tasty, chewy and delicious! I make it in my bread machine. Here's the way that works well for me: Most bread machine instructions tell you to put the wet ingredients in the bottom of the bread pan, so the eggs, milk/water, oil and cheese (more than the cup it calls for in the instructions....I love cheese) go in first. I use more oil (EVOO Zoe Organic Extra Virgin Olive Oil, 25.5- Ounce tins (Pack of 2)than the recipe calls for...filling my tablespoon measure over the bread-maker pan and letting the overflow drip in...probably an extra tablespoonful. I also add a pinch of salt and perhaps some additional herbs, or some onion or garlic powder. Then I pour in the mix and start the machine on the "dough" setting. It takes about 30 minutes to finish. I lightly oil the pan I'm using and spread the dough, using a few drops of oil on my fingers to keep it from sticking to them. As other reviewers have suggested, I pre-bake the crust before putting on the toppings. Even when I prick the crust before baking, some bubbles will form. After pre-baking for around 10 min at the oven temp. recommended for baking the pizza, I remove it from the oven, fork-prick down any bubbles and add the toppings. I bake the pizza until the toppings are slightly browned and the edges of the crust are light brown. Everyone who has tasted the Chebe Pizza Crust Mix pizzas has loved them! This is truly a great mix. I've also used the original bread mix Gluten Free Original Cheese Bread Mix 7.5 Oz (4 Pack). It's a bit hard to mix by hand, as it takes a while to hold together, but when baked, it's really delicious. I'm going to try it in my bread machine next time I bake it. I also want to try the cinnamon roll mix Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8), and the Focaccia Chebe Bread Focaccia Flat Bread Mix, Gluten Free, 7.5-Ounce Bags (Pack of 8).
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Reviewed in the United States on August 22, 2014 by PattiLovesAmazon
This is by far the best tasting gluten free pizza crust I have had yet and it has way less ingredients than any others I have seen as well. Now, it is 100% vegan, but in the instructions, it says to add milk, eggs, and cheese if you want to the crust. So.....here are some pointers on how to keep it vegan and tasting delicious. The milk is easy. Substitute that with any non dairy milk. We make our own sesame seed milk and I use that. I skip the cheese because I put a non dairy cheese on top, but if you want some in the crust, my favorite non dairy cheese is daiya pepperjack shreds. It is tasty and is vegan and contains no casein! The egg replacement is up to you. I use either flax or applesauce. My favorite with this recipe is applesauce. I love the sweet taste. 1/2 cup of applesauce replaces two eggs. A mixture of 2 TBSP ground flax seed and 6 TBSP warm water replaces two eggs as well. When it is mixed, clump it all together and make a ball. Roll it out and put it on a pizza pan(the one with holes on it). This pan helps out so very many gluten free recipes to bake nice and evenly. I usually cook it a little bit before adding toppings. Play with it and see what you prefer. I cook it for 5 or so minutes before adding sauce, then add sauce, daiya pepperjacks shreds, spinach, tomatoes, garlic, whatever you want! When it seems like it is almost done(not burnt!), put your pizza on a pizza stone to make the crust crunchy. This is seriously the most delicious pizza I have made since I have been gluten free and I think you will love it, too! If you have any questions about making it vegan or substitutes, feel free to leave a comment and I will be more than happy to help. :)
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Reviewed in the United States on January 3, 2014 by Robin Banks