To have an online record of my analysis of the Buttermilk Bisquick mix, I have set forth below the baker's percents that I arrived at for that mix. I was not trying to be exact, since that would have required a lot more work, but I at least wanted to get the pecking order of the ingredients in the ballpark. I might add in this respect that I have discovered from my past work in reverse engineering products that it is not necessary to get all of the numbers exactly right. As long as the pecking order is close, the formulation can tolerate some variations in the amounts of the ingredients without having a material effect on the finished product.
100%, Flour (I assumed a bleached cake flour with fairly low protein content)
22%, Partially-hydrogenated soybean and/or cottonseed oil
3%, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate)
0.25%, Soy flour
When I assumed a value of 5.7 ounces for the flour component of the Buttermilk Bisquick mix and applied all of the remaining baker's percents to that amount of flour, I got a total weight of about 213 ounces. That was one ounce more than the net weight of the Buttermilk Bisquick mix of 212 grams. It would have taken too much work to get the weights exactly the same but, even then, there would not have been any assurance that my numbers would have been more correct for having gone through all of the extra effort.
By adding the 6 ounces of KABF to the Buttermilk Biscuit mix, we in effect cut the amount of fat in half. I did that so the finished crust would have more of pizza texture than a biscuit texture. To have moved the needle of the mix further into pizza territory would have required adding more KABF--maybe even a lot more. That would have further diluted the effects of the fats. However, since that would also have diluted the effects of the other ingredients, such as the buttermilk, egg and soy flour, whose flavors I wanted to keep as much as possible, I opted to limit the addition of the KABF to 6 ounces. That might help explain why the finished crust had some attributes normally associated with pancakes. By the same token, that might also help explain why you liked the Sukie pizza better than the mystery pizza. While I haven't tried to reverse engineer the Betty Crocker Pizza Crust mix, at first blush it looks like the flour used in that mix is also a low protein flour, such as a cake flour.
To determine how much more leavening, salt and sugar (as an alternative to the dextrose) to add to the Buttermilk Bisquick mix, I simply applied the baker's percents listed above for those ingredients to the 6 ounces of flour. Had I done the same thing for the buttermilk, egg and soy flour, I would have added 0.162 ounces/4.59 grams of dried buttermilk powder (about 2 1/4 t.), 0.045 ounces/1.28 grams of dried (whole) egg (about 3/4 t.), and 0.015 ounces/0.43 grams of (defatted) soy flour (about 1/4 t.).
As you can see, there is a fair amount of room to change things. It all depends on what flavor and textural attributes you would like to have in the finished pizza.
For comparison purposes, here, again, is the makeup of the Betty Crocker Pizza Crust mix:
Betty Crocker Pizza Crust Mix
Ingredients: Enriched Flour (Wheat Flour, Malted Barley, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose, Dried Yeast, Salt, Sodium Aluminum Phosphate, Baking Soda, Egg, Nonfat Milk, Soy Flour, Freshness Preserved by BHA
Edit: Corrected baker's percents