See below for Deep Dish and Thin Crispy Crusts
TIPS BEFORE STARTING :
1. 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.
2. Ovens vary, so bake times may need to be adjusted.
3. Re-crisp the crusts in a 400° oven for about 10 minutes.
INGREDIENTS
1 3/4 C MULTI-USE PIZZA & WRAP MIX (219g)
1 C Egg Whites (240g) You can substitute for water but we like the egg whites.
3 T Melted Butter or Olive Oil (42g)
NOTE: For a thin, crispy crust, roll the dough very thin and par-bake about 15 minutes. Or, divide the dough into 8 sections for personal size crusts and use your tortilla press. Roll the edges over for a thicker crust on the edge.
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 and butter/oil, mixing with your fingers or hand-held mixer.
3. Let mixture rest 10 minutes to absorb the liquids then knead and squeeze the dough until it becomes a soft ball.
4. Use a spatula to scrape onto your work surface lined with plastic wrap or parchment paper,
5. Use damp hands to shape into a disc, sprinkle with water to prevent sticking and cover with more paper.
6. Press with your hands or use a rolling pin to roll into a pizza shape.
7. 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.
INGREDIENTS for DEEP DISH STYLE
1 3/4 C MULTI-USE PIZZA & WRAP
MIX (219g)
3/4 C Water (177g)
1 Egg (50g)
1 T Butter or Olive Oil (15g)
DIRECTIONS:
1. Pre-heat oven to 375° and generously grease a casserole dish, deep-dish pie pan or a cast iron skillet with olive oil. Sprinkle salt and garlic powder over the oil.
2. In a medium-size bowl, combine the Pizza & Wraps Mix with the egg whites and butter/oil, mixing with your fingers or hand-held mixer.
3. Let mixture rest 10 minutes to absorb the liquids then knead and squeeze the dough until it becomes a soft ball.
4. Use a spatula to scrape onto your work surface lined with plastic wrap or parchment paper,
5. Use damp hands to shape into a disc, sprinkle with water to prevent sticking and cover with more paper.
6. Press with your hands or use a rolling pin to roll into a pizza shape.
7. Remove the top sheet of paper (curl the edges to make a thicker crust, if desired)
8. Use the parchment paper or cling wrap to help transfer to your pan.
9. Once the crust is in the pan, add cooked and drained seasoned ground meat or sausage, sauteed mushrooms, onions, black olives, etc.
Cover with pizza sauce or seasoned and drained crushed tomatoes.
10. Bake at 350 F for 30 - 40 minutes and sauce is bubbling.
11. Remove from oven, top with cheese and return to the oven until melted.
12. Let set up a few minutes before slicing.