Well, I had pizza dough leftover from Sunday and it's been proofing in the fridge for that past two day. I decided to see how it worked as a bread, and boy oh boy, color me impressed.
I baked it at 375 for around 45-55 minutes. I made half a loaf, but now I know that the pizza dough recipe will work as bread too. Yay! Cup for cup, my flour mix has 100 less calories and 33 grams less of carbs compared to whole wheat flour. I'm really excited to experiment more with my baking mix! It's not just for pizza!