It was pretty good, my husband and I liked it, however I would have cooked it a little longer, it wasn't as crisp as I like! Great homeade pizza when you have no yeast.

This is a great Idea. Quick and painless. I love basil. So I added two teaspoons of basil and one of oregano. The crust works well as bread for dipping.

If I could give this recipe no stars, I would. This recipe tasted like I was eating pizza on playdoh. I was not a fan, and based on all of the good reviews, I was really excited about trying this recipe. I love pizza, and I love trying new kinds of pizza, but this did not make the cut. Suffice it to say, I will NOT be making this recipe again.

This recipe was not only a hit with my family but my girl's youth group as well. I followed some of the suggestions such as substituting Italian seasoning, adding 1 tblspoon olive oil, and 1-2 tsp baking powder. I purchased 6-inch square tin pans at the dollar store and we made individual pizzas at one of our meetings. The girls had fun preparing their own personal pan pizza with all the fixin's. Just a note to the cooking time. We pressed the dough into the pans and cooked the dough at 400* for about 6 minutes. We took the pans from the oven, brused with a little olive oil, added spaghetti sauce then cheese and topped with favorite pizza items such as pepperoni, canadian bacon, olives, peppers, pineapple, etc. We placed the tin pans back in the oven to cook for about 12-15 minutes depending on the amount of cheese and toppings. Some liked their cheese a little more crispy than others. All in all, we had a great time preparing pizzas and a great time eating them as well. Definitely a recipe I will use over and over again.

I give it 5 stars for the idea of it, and for making this recipe for me to try!! I added a cup more flour and doubled the milk so it would spread in the pan. I also spread some olive oil on the pan and then floured it, and my pizza crust did not stick at all :) With the right toppings this is a great and easy dinner when I want to make something easy!! Will use this recipe over and over again! THANKS

This is a great tasting recipe, and about the sticking to the pan? Just add cornmeal to the bottom of the pan, and it will not stick so much. Oh, and I also added 2 1/4 more cups of flour to make it easier to handle, I am sure that helped as well.

i halved this because it was for a piza for my daughter. She is allergic to citric acid, and as that is a preservative in so many things, making stuff from scratch has become commonplace. She enjoyed this crust, and has asked that we make it again. So easy she helped make it with me - and she's 4! :-)

I thought this was a great yeast-less, homemade crust. I made a few substitutions and followed some of the recommendations and was really pleased with how it turned out. First, I used whole-wheat flour and added at least another 1/2-1 cup to the recipe so it was more firm and less moist. I omitted the second egg, added 1 tsp baking poweder, put in about 1-2 Tbsp. Italian seasoning, then pressed into a well-greased 11 x 13 baking sheet. I only needed to cook it for about 8 mins, then pulled it out and spread olive oil on top; then topped with tomato sauce, mozarella cheese, mushrooms, onions, fresh garlic and basil, tomatoes, green bell pepper, and olives. I then popped it in the oven again but used the broiler instead since my crust was already cooked enough and I was afraid I'd burn it. I might try cooking the crust for 5 or 6 mins next time, then add my toppings, then cook for about 8-10 mins at 400 next time to see how that goes. The crust was thin but sturdy...held all the toppings really well and had a great flavor. My hubby really liked it and both kids gobbled it up. A great, healthy alternative to traditional pizza crust. I'll definitely be making this again! FYI...definitely follow the recommendations of adding more flour, omit the second egg, and add baking powder. The original recipe does seem to be a little moist. Oh, and don't forget to spray your pan...otherwise you'll be scraping it out of the pan.

Although this recipe tasted great, it stuck to the pan like crazy, even after adding oil to the mix and spraying cooking spray on the pans. We make homemade pizza every weekend, and I have never had a crust do this before. Won't be making it again....sorry.

This recipe worked really well for me. It had a nice bready, chewy texture. I used half whole wheat and half all purpose flour and threw in 1/2 tsp. of baking powder like others suggested. For half of the dough, I used a medium sized muffin tin to get little bite sized pizzas- it would work great for appetizers. Or dessert pizza too, if instead you spread melted butter and cinnamon-sugar on the tops and drizzle it with vanilla icing :) MmMm...

I was hoping I could put 5 stars, but it stuck in the pan so badly, I couldn't. I made it exactly like the recipe even though I was tempted to make a couple of the changes that others made. But I thought I'd give the recipe a fair chance. Don't know what made mine stick. Otherwise, it was fairly good.

i only used 1 egg cuz thats all i had and then i added i tsp garlic powder and 1 tbs softened butter. way good!

Our 12 year old does not like homemade pizza due to the crust we usually use, but he LOVED this!! He actually scraped the topping off his last piece just to eat the crust. I wasn't sure what size pan this called for, and I needed to use an 11x13, so I doubled the recipe but used exactly the ingredients it called for. It was a little too thick for my taste, since it's not "fluffy". I can't even describe the texture- almost like a frozen pizza crust, but it tasted better. Next time I will not double and still use an 11x13 pan.

This was okay. The baking times seemed to be way off. I checked my crust at 16 minutes and it was already done with the edges getting VERY dark. I sprayed it with some olive oil before I put it back to melt the cheese. I used all the exact measures in the recipes. It did taste a little eggy. I did not have a pizza pan with an edge, so I used a 9x13 pan. It seemed to be a good size. If I do this again, I think I might use a 9 inch round pan...so the crust is thicker. And I might take the suggested of a single egg from other reviews.

Quick, easy, delicious! A keeper. Thanks for sharing. I used one egg and more flour and it turned out grand.

Like the other person had mentioned this is NOT like pizza crust but it is REALLY good. I make it and let everyone put their own toppings on. A great recipe especially since yo'uve almost always got an egg and some flour. Thank you for share this recipe with us. It is a keepoer for sure.

This is a great recipe to have! Saves limiting pizza to the nights I remember to buy a crust. As per other reviews, I used whole wheat flour, only one egg, and added about 1 tsp of baking powder. This made a good, crispy, thin crust. I topped mine with pesto, brie, pears and pine nuts. Yum!