PBCo Protein Pizza Base 320g
- Level 3/4 cup (80 g) of this mix
- 3 large eggs or 180 g of egg white
- 1/4 cup of water (60 ml)
- 2 tablespoons of olive oil (optional)
This is a batter not a dough. It is meant to be liquid at first but will crisp up during baking.
For the ultimate crispy pizza base, add the olive oil.
Preheat a fan forced oven to 180°C and line a 30cm tray with baking paper (not greaseproof paper).
Place the contents of this pack into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.
Pour the batter into the center of the lined tray. Use the back of a spoon to spread it evenly to the edges.
Bake the Base
Place in a pre-heated oven and bake for 15-20 minutes or until golden brown. Remove from the oven.
Finish your Pizza
Add your favourite pizza toppings then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.
Baked, un-topped pizza must be stored in the fridge (1-4°C), for up to 5 days or the freezer (-18°C) for up to 3 months.