This is fantastic for such a quick recipe. I did let it rise about 10 minutes but that's still incredibly fast for a homemade yeast crust. I cooked the pizzas on pizza stones sprinkled with cornmeal. I made one batch straight by the recipe and then made a half-batch using all whole-wheat flour with a bit of vital wheat gluten added. It turned out great! is my new favorite whole-wheat pizza crust recipe.

Reviewed On: Jun. 14, 2008

I used canned salmon, left out the worcestershire and onion, used more hot sauce, and added liquid smoke. Very easy and delicious!

Reviewed On: May 3, 2006

This is a very creative and delicious way to use squash! I'm on a modified low-carb diet (whole grains only, lots of veggies) so this was perfect for me after substituting whole wheat flour. I topped this with traditional pizza toppings and it was wonderful! Definitely does not taste like squash. I used frozen grated squash from last summer's harvest. I thawed and drained it, then spread it out on paper towels, salted, and let it stand to get out as much water as possible. I didn't have enough parmesan cheese, so I used about half the amount called for and added more whole wheat flour to make up for it. When I spread it in the pan it was very sticky so I dusted it well with more whole wheat flour and rolled it out thin. It turned out very crispy and delicious!

Reviewed On: Apr. 8, 2005