CHEF BOYARDEE PIZZA CRUST MIX

It's been 3 years since this was requested, but if anyone is still interested, here's my attempt at replicating Chef Boyardee's pizza crust mix. All measures are very approximate, so feel free to play with them to taste and texture, especially the malt, since that tends to make it sweeter than you might like.

1/3 cup hot water
2 Tbsp Carnation Malted Milk powder
1/4 tsp sugar
1 Tbsp peanut oil (try olive oil or vegetable oil if allergies are an issue)
1/3 packet yeast
1/8 tsp lemon juice
1 cup flour
1/4 tsp salt
sprinkle of garlic powder

Dissolve the sugar and malt in hot water. Stir in the peanut oil and sprinkle the yeast over the top. When the yeast is dissolved, stir, cover and let sit five minutes in a warm place until the surface is a little foamy looking.

Stir in lemon juice, add flour and salt and a tiny bit of garlic powder (really, just a few granules! - unless you want to taste the garlic), and mix thoroughly. The dough should end up a little sticky, so sprinkle in more flour until you get the Chef Boyardee consistency you seek! Coat your hands with more peanut oil and knead the dough by folding for a minute or two and form into a ball, replenishing the oil on your hands as needed to keep the dough from sticking to you. Cover and let rise in a warm place for 5-20 minutes, until the ball has doubled.

Spread on a greased cookie sheet, top with Chef Boyardee pizza sauce, parmesan cheese and whatever else you like, and bake 18-20 minutes at 425 degrees.

This is the closest I've come to the Chef's mix, and I actually like it a little better than the original. I think the keys are the malt, peanut oil, and lemon juice. Try it and see what you think!