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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Martha Brasil

Cooking Level: Intermediate

Living In: Rio De Janeiro, Rio De Janeiro, Brazil

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Reviewed: Aug. 28, 2009

I added lots of italian-y based spices to the batter. The kids loved it, my husband hated it. I will try it again, maybe add some baking powder this time or bake it on a different dish to make it crispy.

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pchiz

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Reviewed: Aug. 26, 2009

Delicious! I added a tiny bit of baking powder, to make it rise a bit more, and put all the toppings in the center, so that the crust would rise more at the end.

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Da Cook

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Reviewed: Aug. 26, 2009

my kids love making and eating this. Great basic pizza crust recipe. We add whatever we are in the mood for at the time, oregano, garlic, cheese, etc. Thank you! And since the kids can do it themselves, gets me out of the kitchen for a night! PS - I double the recipe to fit on a large cookie sheet

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RobinD

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

I was not "crazy" about this pizza crust. I was in a hurry and no yeast on hand. I was excited to find a no yeast pizza crust recipe. I wish I would have had the time to read some of the reviews because I agree that the recipe needs baking powder, more flour, and less egg. IMO, this recipe needs work and turned out to be more of a cross between an omelet and a pancake and nothing like any pizza crust I have ever eaten.

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