If you were a fan of our Bread Mix, you’re not alone—we’ve heard from so many of you who loved it, relied on it, and were disappointed to see it go.
We get it. We were too.
But as we’ve continued to innovate and improve our products, something unexpected happened…
A friend of ours in the community developed a way to turn our Pizza Crust Mix into a soft, sliceable, incredibly satisfying loaf of bread.
And honestly? It’s really good.
Not just “good for low carb” good— we’re talking toastable, sandwich-ready, everyday bread good.
Pizza Crust Mix Sandwich Loaf
Scott Sturgill
Rated 5.0 stars by 1 users
Turn our Pizza Crust Mix into a soft, sliceable, everyday bread. This simple recipe delivers a light, fluffy texture that rises beautifully and toasts perfectly—ideal for sandwiches, toast, or enjoying warm right out of the oven. A great alternative for those missing our original bread mix, using just a few additional pantry ingredients.
In a measuring cup, combine warm water, yeast, and maple syrup or honey. Stir gently and let sit until bubbly and frothy (about 5–10 minutes).
In a stand mixer bowl, add pizza crust mix, egg white protein, oat fiber, and allulose & monk sugar replacement. Mix briefly on low to combine.
Add avocado or olive oil to the yeast mixture, then pour into dry ingredients. Mix on medium speed for 2 minutes, scraping down once. Batter should be thick and smooth.
Spread evenly into a well-greased 8½" × 4½" loaf pan. Smooth the top with a greased spatula.
Cover loosely with greased plastic wrap and let rise in a warm place for 50–60 minutes, or until doubled.
Bake at 375°F for 30–35 minutes, or until internal temp reaches 200–206°F. Do not overbake. Remove from pan and cool on a rack.
Cool completely before slicing. Store in the refrigerator (airtight) or freeze for up to 2 months.
