Oh yeah and there is some pepperoni and shallots on there too.
Recipe if you want it!
I used Chebe bread mix one as usual!
So, I wanted to have a real burger. Some of the pre-made no-wheat breads at the supermarket are okay but there sort of tall and not very wide. There’s not enough room for a big burger that I like!
So I grabbed some Chebe bread mix and wanted to double it, so rather than using two boxes I added what I like to call a secret STABILIZER (WOO) ingredient to improve the texture and not let it poof up like a globe (I DO LOVE THE POOF), but I wanted a flatter bun for my burger).
Well it worked and here you go (Look up!).
Check out Chebe Mixes
What’s that? You want to know the secret? Aaah, I’ll tell ya later.
The brown specs you see here are NOT burnt sesame seeds. The mix calls for cheese (I use a mixture of them for balance and flavor and to provide saltiness), and so what you see are the hard cheeses blistering through the bulbous crust (awesome word) formation of the bun!
Now, if you know me (and you don’t but keep reading) you know I love pizza but, I also gave up gluten.
My Brazilian friend told me about Pao de Queijo and made some for me. It was the closest taste
and texture to wheat flour bread I’ve had. EXCITING RIGHT?
Not much else to say about this kind of awesome.
This is what I have been searching for in a gluten free pizza crust replacement.
A friend introduced me to the Brazilian cheese bread Pao de Queijo, and I loved the texture.
Since, I have been overlooking the idea for a pizza replacement and tried MANY brands, flours and mixes.
This is BY far the best – even though most other doughs I have tried used Tapioca starch, the combination in this recipe is the best I have used so far.
My suggestion would be to bake it in a deep dish pan or, proper pizza pan. You really get that
round-pie-pizza affect with it – IMPORTANT Cook it for only 12-15 minutes (the recipe calls for
20-25 for the bread balls, but this is the entire recipe).
Once the shell is done baking for 12-15 minutes, pull it from the oven and let it cool for about ten
minutes or so. This is important for keeping things crispy – but, if you like floppy, dress the pizza
up after the first bake, and let her rip for another 10 minutes or so, or until the top looks like you
are going to eat it all yourself
The best mix out there is from CHEBE.
Check out my massive CHEBE mix pizza!