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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Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 25, 2009

OK- this recipe is actually really good...it just took two attempts, my family ended up eating the pizza toppings while waiting for me to make up the second batch! First time round, it wouldn't come off the baking tray- I had to throw one away- although it was on its way out anyway. Second time I put greased baking paper down on the tray first' I recommend this. I also used one egg and a cup and a half of flour, a splash of olive oil. It definately is more flatbread- but don't let that put u off, if u like thin crust u will love this!

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zitazee

Cooking Level: Expert

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Reviewed: Jul. 24, 2009

Followed the instructions and recommendations of extra flour, 1 egg, and baking powder that others reviewed and it turned out great! I used chicken and a garlic white sauce with mozzarella and it was great.

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jprogers

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

I reduced the egg but otherwise left the recipe as it was written. The whole idea of it is that it's a pourable pizza crust (super easy and quick!) so it didn't make sense to add a bunch of flour and baking soda and roll it out, even if that does work. I doubled the recipe (but still only used 2 eggs) and poured it into well greased cast iron pans and baked empty for 20 minutes. Then I topped one with black olives and homemade pizza sauce and cheese for the kids and spread the other with homemade pesto sauce and then piles of sauteed onions and red and yellow peppers and pizza cheeses. I baked another 10 minutes and then broiled them for a couple of minutes to really melt and brown the top. Both pizzas were delicious (especially the pesto one!). The crust was a little thick and doughy but fully cooked. Having lots of oil in the pan helped it crisp up nicely. It bubbled up in one pan a few times as it was cooking so I pierced it with a steak knife to let the air out. Considering other pizza dough recipes need up to an hour for prep work, rising, rolling and so on and this takes literally a MINUTE to whip up and pour in a pan, I'll definitely be making this again. All four kids, hubby and I all liked this recipe.

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POETTE

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Reviewed: Jul. 21, 2009

My family liked this. The only thing I would do differently is make 2 seperate pizzas instead of 1 half n half. The cheese side was perfect.The topping side was a little soggy but good.

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LyLLaNe

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Reviewed: Jul. 21, 2009

It's a good yeastless crust. I used 1/2c wheat flour and 1c white and added 1tsp baking powder. I didn't have oragano so used dried basil instead and it worked well. I baked it 5min w/o toppings and then baked it 10min and broiled it 1.5min with the toppings. It only makes enough for a small pizza (11x7pan)

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kristina

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

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Reviewed: Jul. 20, 2009

I followed the recipe except used only one egg. I decided to make a breakfast pizza. Used Alfredo Sauce and topped with scrambled eggs, sausage and monterey jack cheese. Very good and easy to make in the morning if you get the toppings ready the night before. Yum!

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Wishmeluck

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Reviewed: Jul. 14, 2009

It didn't work for me to follow the recipe exactly. For an omelette-style breakfast pizza: add another cup of flour, and pre-cook crust for 10 minutes before putting on toppings. For an actual pizza: use only one egg, 1 1/2 more cups of flour, less baking powder, cook crust for 15 minutes before adding toppings. Or better yet, search Google for a different no-yeast Pizza recipe.

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Larissa Borglum

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Reviewed: Jul. 11, 2009

Use 1 egg, add 1 c flour, add 1 Tablespoon baking powder, grease pans well! If topped raw, bake on 425 for 15 min or more. I added salt to the dough because I made my own pizza sauce without salt. This made 1 "medium" sized pizza- OR- 3 individual sized pizzas! Tested and approved by both adults and teenage boys and girls! Great simple, no-yeast recipe!!

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honeybee52000

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Reviewed: Jul. 9, 2009

Yum! I used this recipe exactly - except I used one egg, added garlic and onion powders. I have the perfect piece of pottery that this runny batter fits into... I baked it, then used Aldi's Spinach dip as a base sauce, added sliced up artichoke hearts, sauteed chicken, caramelized onions and garlic, a little sauteed spinach and topped with some mozzarella cheese... big hit in my house!

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Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Jul. 8, 2009

Aside from me misreading the directions (isn't sauce a topping??) and the funny way it looked. This crust turned out pretty good!! My husband and I like thin crispy crust and this turned out thin and crispy. I mixed the batter exactly as directed. Sprayed a baking sheet with cooking spray, added the batter and then put sauce, mushrooms, onion, bacon pieces, and chopped up meatballs (had left over sauce and meatballs from spaghetti night) Put a light layer of cheese over the top and cooked for 20 min. Once it was done I added more cheese which melted on its own. WORKED GREAT!! Except, I must have made it too thin cause the edges were a little burnt. Still good!

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iansmom

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Reviewed: Jul. 7, 2009

Really good! I added Italian seasoning, garlic salt, garlic powder, and olive oil. 1/3 cup of olive oil in mixture and little drizzle on top of cheese. Just really good.

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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Reviewed: Jun. 27, 2009

Not bad! I couldn't find my usual yeastless pizza dough recipe so I opted for this one. I made a bbq chicken pizza & it was quick & easy! Love the way you just plop it on the pan and spread it around by tilting the pan. I did make a couple changes such as one egg & 2 tsp. baking powder & baked it 10 min. before adding the toppings. Next time I may add more flour because I wouldn't mind it a little thicker. My son was home & he liked it as well. He's a picky eater so this is a compliment! I will add it to my recipe box.

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kms

Cooking Level: Intermediate

Home Town: Greenville, Michigan, USA

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Reviewed: Jun. 24, 2009

This crust worked very well for the Chicken Fajita Pizza I made. I would use it again, adding 1/2 cup more flour and 1 tsp. of baking powder. It's not the best crust I've ever had, but considering the ease of it, I will definitely use again when I find myself out of yeast.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 20, 2009

Not bad but would not make again. Even after adding olive oil and seasonings, as other reviews sugguested, it still wasn't good enough for my taste.

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cookmo

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

amazing!!it didnt taste as fluffy as regular pizza dough but it goes well with any kind of topping.

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Vanessa Hager

Cooking Level: Expert

Living In: Lompoc, California, USA

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Reviewed: Jun. 13, 2009

It was pretty good. I used 1&1/2 c. flour, 1 tsp olive oil, 1 egg, 1 tsp baking powder and a lot more seasonings than called for. The flavor was fine, but it was, I don't know, really, really thin, and sort of floppy. Possibly user error on my part, but overall it was good and I'll probably play around with it some more, see if I can get it a bit thicker or same thickness but crunchier, one of the two!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 9, 2009

i gave this recipe 5 stars although mine didn't turn out quite so well, but that is my fault. i misread the recipe cause i was in a hurry and i used water instead of milk. but it was still really good. maybe i will use a little less salt and add some parmasean (sorry) cheese to the mix. idk but the kids really liked it even my 2 yr old who never eats the crust.

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mrs.rogers

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Reviewed: Jun. 9, 2009

This was my first time making pizza crust, at first I thought I did something wrong because the dough was wet, I added another 1/2 cup of flour, crust turned out perfect. I made both the thin crust in my pizza pan and then used my cast iron skillet to make a deep dish and surprisingly to me both turned out perfect. I would suggest baking the crust before you add the topping. Will definitely make this again and again.

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Blaws

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Reviewed: Jun. 3, 2009

I scaled the recipe to 4 and used one round cake pan and this crust turned out wonderful. This is a great recipe to have on hand for a quick meal. Thanks so much!

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