IMPORTANT TIP: There is a fine line....5 minutes can make this crust too golden brown. You want the crust to be a LIGHT golden brown as in the photo above. Too brown makes the crust a bit harder and a lot less like the crusts we are used to. It will be fine to eat...just not as nice. This is case with most of the recipes using MIRACLE DOUGH....do not allow the crust to get too dark.
*For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Use 3/4 cup (175 mL) of the mixture. Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.
I tried this one a couple of times