Reviewed: May 1, 2007

This crust was easy to make, my husband and kids and I really liked it. Great recipe. Thanks!

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Reviewed: Apr. 29, 2007

This was pretty good. I think I'll stick to my yeast dough, but it was good for a quick pizza fix. I used 1 egg, whole wheat flour. Baked untopped for 10min on cookie sheet, them removed to a pizza screen and added toppings, cooked about 12min more.

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BB34

Cooking Level: Expert

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Reviewed: Apr. 21, 2007

Just made this. I made double quantity because my pan was huge, but only used 2 eggs total. Threw in heaps of italian herbs and a splash of olive oil as someone recommended. After I scraped it in the pan (mine wasn't so runny.. (not doughy either though) I grated a clove of garlic over the top, cooked it for 10 mins, added tomato, ham, pineapple, mushroom , beans and cheese, then cooked for another 10 mins. Base was simple and great, although if I had done the second bake on a grill instead of in the pan, I think the texture would have been nicer in the middle.

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Fate

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Reviewed: Apr. 20, 2007

A little like focaccia, not a traditional pizza crust but great if you're looking to make pizza and you're out of yeast. I'll make it again.

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MomWhoCooks

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Apr. 11, 2007

This is definitely more like flat bread, but it was still very good. I used 1 c. whole wheat flour and 1/2 c. white flour, added garlic powder and Italian seasoning mix in the dough mixture. Great stuff!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Apr. 9, 2007

sooo good sooo easy will make again for sure i added a little garlic and came out wonderful perfect for thin crust pizza

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Darissel

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

Very easy and worked well in a pinch. Seemed like it would be much better with more spices. I will try adding a few next time I try it.

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JetSetter85

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Reviewed: Apr. 2, 2007

If you like thin crust, and don't like to mess with yeast dough, you've got to try this!!! I added some garlic powder and italian seasoning & did prebake it for about 10 minutes (it was amazing the way it formed "sides") I used an 11 X 15 cookie sheet. Thanks for a great recipe!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 21, 2007

Thank you so much for this recipe! I was short on time and was looking for a pizza crust that I could make without having to mess with yeast. Not only was this a snap to make, it was better than any other homemade crusts in the past. You are a genius!

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DollyPerl

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 16, 2007

Its not like your topical pizza dough. This pours into the pan, and the crust is very tasty. I plan to make this again!

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Mari297

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Reviewed: Mar. 8, 2007

So much fun! I made three crusts with this recipe and made each a different way. The first I pretty much followed the recipe, except I added about a 1/2 c. extra flour and tossed some basil in. The second I only used one egg, a dash of garlic powder, 2 tsp. italian seasoning and a drizzle of olive oil. For the third, I tried to cut the recipe in half but didn't use exact measurements and kept playing with it until I achieved the same texture as the first two. These bubble up a LOT when you pre bake them, but it doesn't change how good your pizzas can turn out! The only downside is that I just couldn't get the crust crispy enough. They were a bit chewy. Everyone in our home agreed that we won't be ordering out for pizza again. Thank you!

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Sara R

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Mar. 1, 2007

I've made this for my boyfriend and roommate. Both of them said it was great stuff. I mixed some extra spices into the dough, as well as garlic, parmesian cheese, and asiago cheese. I also substituted a little of the all purpose flour for wheat flour to make it a little bit healthier

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Chris

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Reviewed: Feb. 27, 2007

This recipe saved the day! I promised my 2 year old that we'd make pizza tonight but the package dough mix I bought didn't turn out. I tossed it and had to find something else that would work in a pinch and be quick. This did the trick! I only used one egg like others suggested. Since our only toppings were going to be sauce, cheese and pineapple, I baked the crust plain first until it wasn't mushy, then added all the toppings and baked another 10 minutes. It was good! I'm so glad I found this recipe or we would have had to heat a frozen pizza instead.

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TREINEJL

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Reviewed: Feb. 25, 2007

Excellent Thin Crust!!! Will use this often, alternating additional flavors to different toppings! So Easy!

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MICHAYNE

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Reviewed: Feb. 10, 2007

Worked really well... even with whole wheat flour and made a very pleasant whole wheat crust - everyone should try it!

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Tory

Cooking Level: Intermediate

Home Town: Inglewood, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Feb. 8, 2007

Thin crust, very soft I didn't like the egg flavor.

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JEST

Cooking Level: Expert

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Reviewed: Feb. 3, 2007

This recipe turned out great! Granted, I am the type of person that prefers thin crusts. I followed other reviewers' recommendations of using only 1 egg and baking the crust first before adding the toppings. I doubled the recipe for one crust in a medium-sized rimmed cookie sheet. The crust was so easy and effortless -- I am so happy to have found this recipe.

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ak808

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

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Reviewed: Jan. 25, 2007

after reading the mixed reviews I was afraid to try this one. I am soooo glad I did! Be advised this is not a "dough". It is more like a foudation for you to put pizza toppings on. I also used 1 egg and used 3/4 c regular flour and 1/4 c. wheat flour. I added onion & garlic powder, dried oregano, basil and a pinch of rosemary. I let it rest for 10 minutes after mixing. I buttered a 11X13 flat metal roasting pan and then I sprayed it with olive oil. I poured in the batter and cooked for 10 minutes. I removed it from the oven, sprayed with olive oil and sprinked with Asiago cheese. Returned it to the oven for 10 more mins. I took it out again, topped with sauce, mozz cheese, chopped green pepper, cubed ham and pineapple. Back into the oven for about 8 more minutes. When it was done I was able to lift the whole thing right out of the pan with 2 spatulas to a cutting board. It did not stick AT ALL! The crust was very thin, like a pita or a tortilla and the toppings do soften it up. The outer pieces were crisper than the center and the edges were "cracker like" in crispness. We thought it had good flavor and my kids loved it. Be careful not to use too much sauce or wet toppings if you are concerned about a soggy bottom. We did eat the center pieces with a fork. Overall it was so easy to make, very versitile and pretty tasty. Try it with an open mind and I think you will be surprised! Will make again with other topping like a mexican pizza.

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cookingood07

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Reviewed: Jan. 15, 2007

The name is off, but the dough is great!

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The Master chef

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 11, 2007

I must admit that I had my doubts about this one, but it came out very good...if you don't compare it to real pizza dough. I made a double batch for 1 pan and only added 2 eggs instead of 4. I used Itallian seasoning and greased and cornbreaded my pan. Great for if you are in a hurry!

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shewhoisthere

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Crazy Crust Pizza Dough

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