Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chebe Pizza Mix

BeckyW

By BeckyW
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

BeckyW Contributor
BeckyW
Posted

I made the Chebe Pizza Mix for dinner tonight. I followed the package directory but substituted an egg substitute instead of using eggs. My pizza dough was goey and tasted awful! I've had this before when I have made bread in the bread maker. Has anyone ever used this before? Does anyone have any idea why I ended up with pizza dough that was not cooked and just gooey? Please Help! I am desperate for pizza!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


frenchiemama Collaborator
frenchiemama
Posted

Did you bake the crust before adding toppings?

Mahee34 Enthusiast
Mahee34
Posted

I have found with Chebe pizza mix, which I use at least once a week, that you have to cook it FAR longer than the bag actually says...I also have to add more milk to get it to the proper consistancey (or milk substitute), I've always used the eggs so I can't speak on that part, but maybe next time if it still seems super gooey, just keep it cooking! Good luck!!

BeckyW Contributor
BeckyW
Posted
  • Author

I did bake the crust before adding the toppings. I only baked it for the time they said though so next time I will have to bake it alot longer. I was so looking forward to pizza tonight but I ended up throwing it away instead! :( Do all the Chebe pizza mixes have the flavored crusts? There was alot more seasonings in it than I am used to! I just want a regular pizza like you get at a pizza place. This has been the hardest food for me to give up! :blink: Thanks for letting me whine about missing my pizza and for your help in making it better next time!!

Guest nini
Guest nini
Posted

did you have it in a green bag or a red bag? I get the red bag and it doesn't have any seasoning added to it... I also have had to either add more liquid or cheese and bake it longer... sometimes I bake them up and then freeze them and then just top them later...

Corkdarrr Enthusiast
Corkdarrr
Posted

I went through the pizza crust ordeal a few weeks ago.

After several miserable failed attempts at making my own, I was able to locate a store in my neighborhood that sells the Kinnickinnick frozen crusts.

I LOVE them. My boyfriend and my best friend both like them better than regular pizza crust. Which means I have to share... :P

While my dream of making my own pizza crust is still on the back burner, I am SO happy to have found a substitute...and a delicious one at that!

Just a thought -

Courtney

BeckyW Contributor
BeckyW
Posted
  • Author
I went through the pizza crust ordeal a few weeks ago.

After several miserable failed attempts at making my own, I was able to locate a store in my neighborhood that sells the Kinnickinnick frozen crusts.

I LOVE them. My boyfriend and my best friend both like them better than regular pizza crust. Which means I have to share... :P

While my dream of making my own pizza crust is still on the back burner, I am SO happy to have found a substitute...and a delicious one at that!

Just a thought -

Courtney

Does the Kinnickinnick have soy in it at all? We have to avoid this. I haven't been able to find any Kinnickinnck products at stores near us.

Nini - I had the green bag of pizza mix. Didn't even realize it came in a red bag without seasoning. I will lok for that next time as that sounds much better than what we had!

Thanks for your help!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jenvan Collaborator
jenvan
Posted
I did bake the crust before adding the toppings. I only baked it for the time they said though so next time I will have to bake it alot longer. I was so looking forward to pizza tonight but I ended up throwing it away instead! :( Do all the Chebe pizza mixes have the flavored crusts? There was alot more seasonings in it than I am used to! I just want a regular pizza like you get at a pizza place. This has been the hardest food for me to give up! :blink: Thanks for letting me whine about missing my pizza and for your help in making it better next time!!

I've never had any issues with this mix. Could it have been the egg replacer perhaps? Anyone else here use egg replacer in a chebe mix?

  • 2 weeks later...
BabySnooks Rookie
BabySnooks
Posted
I made the Chebe Pizza Mix for dinner tonight. I followed the package directory but substituted an egg substitute instead of using eggs. My pizza dough was goey and tasted awful! I've had this before when I have made bread in the bread maker. Has anyone ever used this before? Does anyone have any idea why I ended up with pizza dough that was not cooked and just gooey? Please Help! I am desperate for pizza!!!

Sorry for your problem with Chebe pizza mix. I haven't tried it yet, but I tried the bread mix and made the so called cinnamon rolls. The taste was good, but the rolls were tiny and hardened to be leather like. Had to throw the whole thing out. Almost broke a tooth biting into one!

Sharon

Guest Kathy Ann
Guest Kathy Ann
Posted

Just wanted to add my 2 cents worth. I tried the Chebe pizza mix today. I tried baking it longer like someone suggested but followed all of the instructions exactly otherwise. I admit that I substituted EnerG Egg Replacer for the eggs and didn't put in the optional cheese because of allergies. Apparently that REALLY matters. The dough seemed nice. I baked it for at least 30 minutes first. But when I put on the toppings and did the final baking, it turned into a rubbery mass that was inedible. I have successfully made the breadsticks and the cinnamon rolls in the past before I knew I was allergic to milk and eggs. I don't know what's wrong with this one -or if it's something I did wrong.

So I would have to say that it definitely DOES NOT work with egg substitute and without shredded cheese. I was honestly shocked at how bad it was. Whew! :blink:

Shalia Apprentice
Shalia
Posted
Does the Kinnickinnick have soy in it at all? We have to avoid this. I haven't been able to find any Kinnickinnck products at stores near us.

Nini - I had the green bag of pizza mix. Didn't even realize it came in a red bag without seasoning. I will lok for that next time as that sounds much better than what we had!

Thanks for your help!

They are soy free. I'm soy allergic <_< (this is new and I'm still grumpy) and I can still eat them just fine. And I just checked the ingredients on the bags in my freezer to double check.

They are gluten-free/CF/SF. :)

chrissy hill Newbie
chrissy hill
Posted

I have had fair results with the Chebe pizza mix. With the all-purpose Chebe I had a great turnout on a Sub roll type bun I created. I made it exactly as the recipe said, except I added a little more milk, and a teaspoon of baking powder. I left it in about 25 minutes, and right before it was competely cooled, I cut it down the middle. My husband really enjoyed his sandwich and said he wants it every week. As far as a good pizza crust, I use spelt flour and this recipe. I omitted the herbs though, but I do add the garlic powder. It always turns out well and makes enough for two good-size pizzas.

Open Original Shared Link

:D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Adeling
      - Adeling commented on Scott Adams's article in Product Labeling Regulations
      2

      Global Experts Recommend Gluten Reference Dose: What It Means for Celiac Safety (+Video)

      What's missing, for me, from this article, is a timeline for implementation in countries. Western countries are often quite slow to implement, and some countries I've been to have no labelling whatsoever...
    2. Sue7171
      - Sue7171 replied to Ginger38's topic in Related Issues & Disorders
      24

      Shingles - Could It Be Related to Gluten/ Celiac

      My husband just had shingles going on 7 weeks now. We had been putting Vaseline on the blisters and lidocaine cream and he was prescribed an antiviral. Also he still has the nerve pain it was bad and is getting better it is his upper left torso. His dr prescribed gabapentin 300mg 3x a day and he's also taking naproxen 500ng 2x a day and tylenol 1000mg every...
    3. sc'Que?
      - sc'Que? commented on Scott Adams's article in Product Labeling Regulations
      2

      Global Experts Recommend Gluten Reference Dose: What It Means for Celiac Safety (+Video)

      This is FANTASTIC--especially that they are recognising barley and (potentially) oats as sources of gluten/contamination! Now if only we can get labeling guidelines to clarify "spices" and "natural flavors" for those of us with other severe allergies.
    4. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      What's your daily meals? Protein bars?

      What are your daily meals? Guilty pleasure snacks? Protein bars? I feel when looking for gluten free foods they are filled with sugar cholesterol. Looking for healthy gluten-free protein bars. Something to fill since sometimes I feel like not to eat anything. Especially if on vacation and unsure of cross contamination I figure go with a salad and protein...
    5. trents
      - trents replied to Seabeemee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Labs ? Awaiting in person follow up with my GI

      Unfortunately, there is presently no test for NCGS. Celiac disease must first be ruled out. NCGS is thought to be much more common than celiac disease. We know that celiac disease is an autoimmune disorder but the mechanism of NCGS is less clear. Both call for an elimination of gluten from the diet.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,176
    • Most Online (within 30 mins)
      7,748
    sandragonez962
    Newest Member
    sandragonez962
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Sue7171
      Shingles - Could It Be Related to Gluten/ Celiac

      By Sue7171 · Posted

      My husband just had shingles going on 7 weeks now. We had been putting Vaseline on the blisters and lidocaine cream and he was prescribed an antiviral.  Also he still has the nerve pain it was bad and is getting better it is his upper left torso. His dr prescribed gabapentin 300mg 3x a day and he's also taking naproxen 500ng 2x a day and tylenol 1000mg every 6 hrs. Hope this helps  The lidocaine cream is by tylenol and is available in a large tube on Amazon or at Walmart 
    • xxnonamexx
      What's your daily meals? Protein bars?

      By xxnonamexx · Posted

      What are your daily meals? Guilty pleasure snacks? Protein bars? I feel when looking for gluten free foods they are filled with sugar cholesterol. Looking for healthy gluten-free protein bars. Something to fill since sometimes I feel like not to eat anything. Especially if on vacation and unsure of cross contamination I figure go with a salad and protein bar to fill and play it safe.
    • trents
      Labs ? Awaiting in person follow up with my GI

      By trents · Posted

      Unfortunately, there is presently no test for NCGS. Celiac disease must first be ruled out. NCGS is thought to be much more common than celiac disease. We know that celiac disease is an autoimmune disorder but the mechanism of NCGS is less clear. Both call for an elimination of gluten from the diet.
    • Seabeemee
      Labs ? Awaiting in person follow up with my GI

      By Seabeemee · Posted

      Thanks for your reply Trents…most appreciated.  I am unfamiliar with celiac labs terminology so I wanted to know if the presence of HLA variants (DA:101, DA:105, DQB1:0301 and DQB1:0501) that the labs detected had any merit in predisposing one to be more sensitive to gluten/carbs than the general population?  Also,  I found what you said about NCGS very interesting and I appreciate you mentioning that.  I’ve worked hard to research and advocate for myself with my Hematologist and now with a new GI, since my bowel surgery and to maintain my Vitamin B12 health concurrent with keeping my levels of Iron in the optimal range. I’ve been tested for SIBO (do not have it), biopsy showed negative for HPylori, and have had Fecal studies done (nothing showed up) and I understand how a loss of a large amount of bowel could be highly impacting re: SIBO, malabsorption and motility issues. So I’ve managed pretty well diet and elimination-wise until just recently. That said, this new problem with extreme bloating, distention and upper girth, NAFLD just occured over the last 4 months so it is new for me and I thought celiac might be a possible issue. I’ll probably just continue on in this less gluten/carbs seem to be better for me and see how reintroducing certain foods go.  Thanks again.    
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      Thanks bumped it up and now take all 3 vitamins 2 capsules each with the super b complex at breakfast. I will give it some time to see if I notice a difference. I am going to track my eating daily diary on a myfitness pal app to see if the "claimed" gluten free foods bother me or not.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.