Ingredients:

• 16 oz EB Pizza Blend® or AP Flour Blend
• 2.5 oz flax meal
• 11/2 Tablespoons of powdered psyllium husk
• 2 1/2  teaspoons of baking powder
• 2 teaspoons salt
• 1 teaspoon of instant yeast
• 2 ½ cups of warm water (100 degrees)
• ¼ cup of oil (your preference; sunflower, corn, olive, coconut, etc.)
• Pinch of sugar

Directions:

• In a small bowl add yeast and sugar (optional) to warm water. Let sit until it bubbles.  2-3 minutes.  In another bowl of mixer add dry ingredients and blend.  Add warm water mix and oil to bowl in a steady stream until blended.  Dough will be sticky and thick.
• Remove bowl from mixer, cover with plastic wrap, and towel.  Let dough rest for 90 min (1 ½ hours) in a warm place. Dough should be bubbly on the inside when ready.  It will only rise a little bit.
• Cover 2 cookie sheets with parchment paper.  Scoop ½ of dough out of the bowl onto prepared cookie sheet.  Cover dough with plastic wrap the size of cookie sheet.  Use your hands, then a rolling pin to press dough until it is ¼ “ thick, or your desired thickness.  Repeat with second prepared cookie sheet.
• Move dough to oven, racks place in middle and lower position.  Turn on oven to 325°(do not pre-heat oven).  Bake for 45-50 min until golden brown on the bottom; rotate crusts half way through baking.
• Remove crusts from oven and let cool.  After crusts have cooled, top with your favorite pizza toppings.