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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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

I'm giving this 5 stars with my few changes: 1 egg instead of 2, an extra 1/2 cup of flour, 1 tsp of baking powder and I added 1 T of Italian seasoning along with the oregano. This is a wonderful base for a simple pizza. YUM!

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Jennifer A.

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Reviewed: Aug. 12, 2009

Very tasty!! I halfed the recipe and put the dough in a cupcake pan. Will definitely be making this again, as both "bites" and whole pizza!!

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Jen

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Reviewed: Aug. 11, 2009

This was delicious! Very easy to make, and with a wealth of possibilities for flavor variations. I followed the ingredient list, and only changed the cooking times, because my oven is horrible.

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Tracy B

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Reviewed: Aug. 7, 2009

Very good, although we usually make a deep dish pizza in a large cake pan so we need to use 1 1/2 times the recipe, otherwise it is too thin for us.

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camsmith89

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Reviewed: Aug. 3, 2009

I really found this quick and easy to make! I made the following changes to the recipe: 1 egg instead of 2 1.5 cups of flour instead of 1c. 1 tsp. of baking soda And only 1/3 cup of milk, the other 1/3 I replaced with plain yogurt My dough came out relatively thick, which I really liked. I topped it with loads of veggies and had a great meal to share with my family!

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DevilsFood

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Reviewed: Aug. 2, 2009

The pizza crust was easy to make and tasted great. I will make this again.

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Penny

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Reviewed: Aug. 2, 2009

I browned a half pound of ground beef (finely choped ) and crumbed into crust before baking for 15 min.. pulled out ,added pepperoni, mushrooms, and sause( half jar of spaghetti sause )and top with a genorous helping of shredded co-jack cheese and baked for another 5 minutes before turning oven off. leaving pizza to cool in oven 5 min, then slicing for supper. got rave reveiws from all who ate. A definate RERUN and additiom to th weekly menu.

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kbeach

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Reviewed: Jul. 29, 2009

I decided to try this out since I was craving pizza but can't stand dealing with yeast. I halved the recipe since I wanted something smaller and used whole wheat flour instead of regular. Mine didn't spread like I expected it to, so I just pressed and spread it with a damp hand. Baked it about 10 mins without toppings, than an additional 15 minutes with the toppings. Came out great. Definitely more like a flat bread, but a great substitute to satisfy those cravings.

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princesa97

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Reviewed: Jul. 29, 2009

I have made this twice now. The first time I added more flour, a tsp of baking powder and omitted an egg as reviewers suggested. That gave me a sticky dough that had to be pressed into the pan (I too found it to not seem to stretch enough to cover my pan, but then thicker then I like it when it came out of the oven). Since I had misplaced the recipe (and had 4 starving kids begging for pizza...no time for yeast), I had to find it again on the site. It occured to me as I started to pencil in the suggested changes again that, although one would end up with a decent crust, the point of the original recipe was that it produces a thin "batter" vs a dough; no need to roll out or press in the pan! I used an offset spatula to spread the batter on a jelly roll pan brushed with olive oil. I baked it for 12 minutes before topping with sauce and cheese and baking another 12 minutes. The crust was a bit too brown. Next time I'll bake for 8 mins to set and then 12 mins once topped. The kids loved the very thin, crisp crust! I will NEVER buy a frozen pizza again.

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rockmom1210

Cooking Level: Intermediate

Living In: Germantown, Wisconsin, USA

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Reviewed: Jul. 28, 2009

This was a pretty good crust. I read reviews before getting started and decided to add 2 tsp. of baking powder but 1 would have probably worked. I also added an extra 1/2 c. flour because I was too afraid of sticking. As I tried spreading the crust on the bottom of my very well oiled cookie sheet, I realized one batch wasn't quite enough. As I made a second batch I remembered that I was out of milk and my only option was water! I did what I had to do and in the end couldn't tell a difference between the milk half and the water half! Good to know! I will definitely be making this again so long as it passes the husband test. Being able to add more seasonings made an awesome difference (2 t. garlic powder, 2 t. dried chopped onions, and 2-3 t. Italian seasoning) compared to a pre-made Pillsbury crust. The cost difference is great too. Oh-I also pre-baked my crust at 400 for about 8 minutes and it was pretty much done on the inside After 10 minutes more with the toppings it was just right and still moist.

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Dondie

Cooking Level: Intermediate

Home Town: Mounds, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 26, 2009

Really good and easy to make. I did as suggested and used more flour and also added baking powder. It was very thick and sticky, so the step that notes: "pour" it into the pan didn't work out. I used a greased spoon to spread it into the pan. Topped it with a little ricotta, garlic, chicken, feta, fresh spinach and artichoke hearts. It was fantastic.

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