A TIP BEFORE STARTING
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 Cup of mix weighs approximately 125g.
INGREDIENTS
1 1/4 C MULTI-USE PIZZA & WRAP MIX (156g)
1 C Egg Whites (240g) You can substitute for water but we like the egg whites.
Melted Butter or Olive Oil for pan.
DIRECTIONS:
1. Pre-heat your oven to 400°F and grease your baking sheet.
2. In a medium-size bowl, combine the Pizza/Wraps Mix with the egg whites mixing with your fingers or hand-held mixer.
3. Let mixture rest 10 minutes to absorb the liquids then use a spatula to press and turn the dough several times. The dough will be soft and sticky so it's best to handle with damp hands.
4. Use a spatula to scrape onto your work surface lined with plastic wrap or parchment paper.
5. Press with damp hands directly onto your oiled pan. Or, use damp hands to shape into a disc, sprinkle with water and cover with more paper. Then, use a rolling pin to roll into a pizza shape.
6. Remove the top sheet of paper (curl the edges to make a thicker crust, if desired)
7. Use the parchment paper or cling wrap to help transfer to your pan.
8. Pre-bake about 20 minutes without toppings or add sauce and toppings and bake until sauce is bubbling and edges are golden.