Pizza Supreme!

Yeast-free; dairy-free; egg-free option

Makes 5 thin 9" crusts; or 2 thicker 12" crusts

• 2 eggs *or ½ cup [125 ml] liquid egg substitute
• ¼ cup [60 ml olive oil] *or any oil
• 1 Tbsp [15 ml] vinegar *or lemon juice (optional)
• 1 Tbsp [15 ml] honey *or maple syrup/sugar (optional)
• 1¼ cup [315 ml] water
• ¼ cup [60 ml] ground flax seed (optional)
• 1 Supreme 'Protein+Fibre' Bread mix [318 gr]

Preheat oven to 425°F.

1. Place all ingredients in bowl. Use a whisk to beat well.
2. Grease pizza pans. Spread batter on pans, using a wet spatula.
3. Bake on bottom rack of oven 10 min. Brush well with olive oil.
4. Add your favourite toppings. Bake 10 min longer.
5. To store in freezer: Bake crusts approx 10 minutes. Cool, wrap well. Store in freezer up to 2 months.

To store crusts in freezer:

Bake crusts approx 10 minutes. Cool, wrap well. Store in freezer up to 2 months.
To finish pizza, brush frozen crusts with olive oil. Add your favourite toppings.
Bake at 425°F until sizzling-delicious!

To store crusts in freezer:
Make a double-batch. These freeze well.
Fully-topped pizzas also freeze well; bake from frozen until hot.
Vinegar or lemon juice is suggested with gluten-free baking. It 'conditions' the dough for a better texture. *Apple Cider Vinegar works the best!

Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities information.