Fine looking thin crispy crust there Tommy!!! Gonna try this one for sure. I would presume the results were good as you posted the recipe (they sure look good anyway)? Been waiting on one of these experiment recipes with the bread starter for a while. Thanks
PS - what temp did you bake it at. And did you pre-bake the crust at all? I know CarbQuik likes a little lower temps than true flour, but blended may not matter.