Reviewed: Nov. 20, 2009

Yuck. Even with 1/2 the egg it tasted really egg-y. It also stuck to the pan even though I oiled it well.

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Celeste

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Reviewed: Nov. 10, 2009

i didnt find this to be too great.

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ur2good2btru

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 10, 2009

Great pizza dough, I preferred it over my yeast recipe. It's suppose to be runny, so don't add the extra flour; It turns out great without it. I did add a tsp baking powder, and only 1 egg. Delicious!!

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rcaldwell

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Reviewed: Nov. 9, 2009

To prevent sticking I covered my pizza stone with corn flour--no problems at all. I did follow others advice to use only 1 egg, and add extra flour, baking powder and olive oil. Baked 8 minutes, topped and then baked another 15 min. Was easy to make, but not the tastiest dough in the world. It was kind of crumbly instead of a smooth consistency when baked. There wasn't a lot of flavor, even with the addition of lots of spices and garlic.

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franybanany

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Reviewed: Nov. 6, 2009

I took the advice of other reviewers by adding 1/2 C flour, 1 t baking powder, and taking out 1 egg. I separated the dough into two balls - one for me, one for my husband - then rolled them out. We used olive oil whisked with garlic, part-skim mozzarella, and broccoli to top our pies. DELICIOUS! Thanks for this recipe, Karen!

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Becca

Cooking Level: Intermediate

Home Town: Riverside, New Jersey, USA

Living In: Delanco, New Jersey, USA

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Reviewed: Nov. 5, 2009

I've tried many recipes for pizza crust. This is our preference so far.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Oct. 30, 2009

I'm a little torn rating this recipe. I chose not to take reviewer suggestions, and made this as written. It was crispy ~ like a thin, crispy pizza crust, but while the middle was still needing cook time, the edges were burning. I did spread the batter with the back of a spoon to make it uniform, but it didn't help. Also, it really puffed up in areas (most areas) even after pricking it with a fork. The crust came out very "bumpy." It wasn't horrible, but it wasn't good. I loved how quick and easy it was but wouldn't make this again.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 30, 2009

I used only one egg in the recipe. Nice flavor. I will use again when we don't have yeast in the pantry.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

OMG!!! this is awesome! ive been looking for this recipe, glad i found it.. i love it! very simple and totally freak me out lol.. from now on, im not gonna buy pizza crust nemore..this recipe had it all.. I will give this 5 stars! I can eat this everyday with different toppings.. ty

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Josephine

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Reviewed: Oct. 24, 2009

This was a great recipe!!! I doubled everything to feed a party of 16 and everyone loved it. It's a keeper for sure!

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msmiles

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Reviewed: Oct. 18, 2009

Great no-yeast recipe, was like a flatbread crust but very good and so easy to make.

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Buckley Mom

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Reviewed: Oct. 12, 2009

This recipe was not to my liking. I don't know if it was because I used whole wheat flour. It probably was... but anyway, this was not to my liking.

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Rachel

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Reviewed: Oct. 11, 2009

Love this because you don't have to mess around with yeast! Instead of just oregano, I use an Italian seasoning blend to make it even more flavorful!

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Lily

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Reviewed: Oct. 11, 2009

I followed the recipe...came out great! Next time I will tried it as a breakfast pizza...

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Alter Aries

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Warrensville Heights, Ohio, USA

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Reviewed: Oct. 7, 2009

Very good pizza crust and SO easy to make!! I did as others said and omitted one egg and added a tsp of baking powder...definitely a keeper!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Oct. 5, 2009

I followed other reviews and used the 1.5tbs of baking powder. I think the salt was a little bit much for my taste. I also added garlic powder and it turned out awesomely garlicy. Mine was a bit sticky and since it's my first time dealing with any kind of dough, I just kept my hands moist when dealing with it. All in all, it was pretty good. :-)

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wifeandmomma07

Cooking Level: Beginning

Home Town: Ashtabula, Ohio, USA

Living In: Auburn, Washington, USA

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Reviewed: Sep. 24, 2009

Delicious!! I also modified the recipe quite a bit. I used 1 egg, an extra 1/2C flour, and 1 tsp baking powder as advised by others. The dough was still too sticky to work with so I just kept working the dough with more flour until it didn't stick to my hands. I baked the crust @ 400 for 6 minutes, added toppings (tomato sauce, mozz, olives, frozen broccoli florets on one half, mozz & pepperoni on the other), and cooked it for 8 minutes and then broiled for just over a minute. DELISH!!

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blkimmel

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Reviewed: Sep. 11, 2009

Love this! A different tasting pizza crust, but easy and fun to make! perfect when you don't have a pizza crust on hand. I've made all different pizzas with this crust, and they're all tasty! a thinner softer crust. My young children have no problem eating this crust while they'll sometimes skip the crust on commercial pizzes.

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Pamzie

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

I omitted the yolks and added a some wheat gluten. I also used bread flour. It had a wonderfully chewy consistency.

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Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 30, 2009

I made it for a snack and it turned out very munchy but a little soggy. I would definitely not use 2 eggs but 1 (one) and 1/2 a cup of wheat extra next time! A hint: One should cook until the borders start to get a little burnt so as to add some crunchiness. Worth trying again anyway!

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