cheesy tapioca flat bread

thanks to paleo hacks, i’ve found an AWESOME chebe cheat. i mentioned in my post on chebe pizza that i had a hack recipe so i wouldn’t have to buy the mix, and i must say that it worked charmingly.

i made this flat bread last night to go with our caesar salads because i wanted something to soak up all the extra dressing at the bottom of the plate. oh man, this bread is addictive.

i was craving it all night long after dinner, but managed to wait until morning to have with my greasy, dippy eggs and bacon. oh man. me likey.

i also made a cinnamon & sugar flat bread, which i dipped in coconut cream. i used the same recipe, omitting most of the salt, and stirring in 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup palm sugar, and spreading melty butter over the top to help more cinnamon and palm sugar stick. bake for 15 minutes, or until bread appears firm.

dear lord, tapioca has been my savior for the past few weeks while i’ve been craving starches.

if you’re like me, and have gone primal but still get starch cravings every few weeks, this is a pretty safe way to get your cinnamon bread, cheesy flat bread, pizza (or whatever you can dream up) fix out of the way without sacrificing what you’ve been working hard for! yeah, a little carb-heavy. but i pile on the protien and fat with it to even things out. this really tastes like a soft, stretchy english muffin. perfect for eggy sandwiches.

cheesy tapioca flat bread

2 cups tapioca flour, leveled

1 tsp salt

1/4 cup milk at room temp (coconut milk or cow milk)

1/4 cup butter or coconut oil melted

2 eggs, room temp, beaten

any herbs or seasonings you may want, fresh or dried

3 tbsp butter, melted

1/4 asiago, romano, parm, whatever hard cheese you so desire

method:

preheat oven to 450f. get a pizza sheet or cookie sheet out, no need to grease.

combine all dry ingredients together in a bowl.

separately, combine all wet ingredients together in a bowl.

combine both dry and wet. i find a rubber spatula works best for this.

knead dough until well combined. place onto cookie sheet, working onto surface as you would pizza dough. if dough seems too wet for this after it is well worked, add 1 tbsp more tapioca flour. if dough seems too dry and “squeaky” after working, add a touch more oil or butter.

press dough out as you would pizza, keeping it as even as you want. if you want lumpy bread, who am i to judge?!

use a pastry brush to brush butter over dough, then sprinkle cheese all over the top.

place into oven, baking for 10-15 minutes. don’t over cook it, don’t let it brown. it should stay light in color, otherwise it will become stiff and cracker-like.

remove from oven, slice, and serve. to store, place in a big baggie and keep in the fridge if storing longer than 2 days. to reheat, put in tin foil and into toaster oven for a few minutes. if you toast it without foil, it will become super hard.

enjoy with eggs, salads, or as a sandwich bread. i just can’t get over how good this bread is with bacon!

i slice this into 9 pieces, and here are the facts, per serving (without cheese): 166 cals, 25 carbs

tapioca pizza

well, i did it. i finally purchased a box of chebe. i never do this. NEVER. i never buy a box of something, or a premix of whatnot. but listen, this pregnant lady is hungry, and she is hungry for pizza. i have been craving a crispy, stretchy dough for sometime now. i have a hack-recipe for this crust, but i wanted to use the “real” thing first. i didn’t feel guilty, the ingredients are pretty safe: tapioca flour, tapioca starch, sea salt, and dried herbs. pretty innocent! -and it is too easy to put together. just add eggs, oil, and water (or milk). knead everything together, press onto pizza sheet.

while baking, it smelled starchy and amazing, just like pizza should. the crust poofed up huge. after cooling for a few minutes, i sliced through the crispy crust. it sliced just like a real pizza. the crust was crispy, stretchy, and doughy. there were even air pockets hidden in the crust, perfect for dipping into more sauce. each slice was for sure sturdy enough to hold the weight of our toppings and cheese, which is quite remarkable because i have a heavy hand with cheese. the flavor was also excellent. just slightly salty, and slightly herby with oregano.

so far as toppings go, i couldn’t find a pepperoni that i really approved of, so we went meatless. -i know. this isn’t like me, but whatevz. i was feeling like a lunatic. sauce, mushrooms, basil, red onion, black olives, and mozzarella cheese. that’s all i needed.

please do yourself a favor and try yourself some-a-this crust. i will be using my hack-recipe very soon and posting it, but until then you can buy chebe in most any store where the gluten-free stuff is located. top it with whatever the heck you wanna. my next affair will be hawaiian.

here is a small warning: the nutrition label says that this recipe serves ten. wrong. it served two. i can see it serving four if there were salads involved with the meal.

chebe pizza crust

1 package chebe pizza crust mix

2 big eggs

2 tbsp olive oil

1/4 cup milk or water

toppings of your choice

method: preheat oven to 450f. grab a pizza sheet.

whisk eggs, milk, and oil until blended. use a spoon to stir in chebe mix. once it gets gooey, use your hands to knead dough. knead until smooth.

place dough ball onto pizza sheet, and press with the heel of your hands to form the crust, flipping over a few times.

spread sauce, veggies, meats, cheese, herbs over pizza crust.

bake for 15-18 minutes or so on the center rack, rotating halfway at 7 minutes so it bakes evenly.

once crust and cheese appear done, pull pizza from oven and let it cool for 5 minutes or so. you don’t want to burn the roof of your mouth.

slice and fall deeply in love.