Reviewed: Feb. 27, 2009

As I started mixing the batter I have to say I was not hopeful for this recipe. However, it did not turn out bad. I was pleasantly surprised. Its not wonderful but does well in a pinch.

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SweetSarah

Cooking Level: Beginning

Home Town: Harts, West Virginia, USA

Living In: Ranger, West Virginia, USA

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Reviewed: Feb. 26, 2009

I followed the other users tips and it came out great.

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fennbaby

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 26, 2009

so good and easy. was surprised at the mushy crust, but then realized that eggs were in it. add oil if you it's not a non-stick pan. I will definitely make it again:)

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Julia

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Reviewed: Feb. 25, 2009

Great yeastless (aka flatter) crust, but you can still roll over the sides to make it more pizza-like. Definitely follow the baking soda, more flour, less egg suggestions. Will definitely make again!

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chefsteph

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Reviewed: Feb. 20, 2009

This crust was both tasty and healthy. I used whole wheat flour for mine. I put a layer of fresh spinach leaves on top of the unbaked crust, and then sprinkled on sliced fresh mushrooms, fresh tomatoes, sliced onions, sliced olives, and diced cooked chicken. I baked it for about 20 minutes, and then put on the sauce and cheese. The crust was a little rubbery, but very tasty and healthy. Thanks for a good recipe; I will use it again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Feb. 7, 2009

Took the other suggestions and added a little extra flour and it seemed very dry as well as didn't roll out either. I think I will stick old school dough using yeast.

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Traci

Cooking Level: Expert

Home Town: Schoolcraft, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 7, 2009

Just came out of the oven, really great, tender and chewy, i really like it, but the dough was very sticky couldent handel it so i added an extra cup and a half flour (used whole wheat) and i added more spices to it like dried oregano, basil and nutmeg, and used only one egg. turned out very flavorable.

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Sherihan

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Reviewed: Feb. 4, 2009

My husband loves to make this pizza dough with our kids. It gives me time off and the kids get to do something with their dad. Makes for an excellent pizza!

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mommyswinson

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

Surprisingly good. I added garlic powder to the dough.

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TJ

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: Jan. 23, 2009

I cannot believe how amazing this recipe turned out to be! I did make a few changes: only used one egg, and about 1 1/2 cups of flour. I also knead the dough before pressing it into the pan...turned out great! Super easy, only took about 30 minutes, yet i would suggest cooking the dough a little longer before you put the toppings on. Otherwise, i will definitely be using this recipe again!

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Ginni M.

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Reviewed: Jan. 21, 2009

I liked this crust. I took others advice and used 1 1/2 cups more flour, only 1 egg, added baking powder, and about a tbl spoon more milk. I sprinkled a pizza stone with corn meal and rolled the dough onto the stone until it was the right size and about a 1/4 inch thick. Then I rolled up the edge just a little and baked for about 6 min at 400. I then removed it from the oven and added my toppings and cooked another 10-15 minutes at 400. It came out crisp and yummy and didn't stick to the stone!

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kellyscook

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Reviewed: Jan. 17, 2009

I thoroughly enjoyed this.... I want to start a family tradition of saturday night make pizza's and I would have to say this recipe may have started it.... Yes it was similar to a flatbread but a very tasty one, not like in the restaurants. Instead of Oregano I added Italian seasoning, Garlic Powder, and Onion powder... More Garlic and Onion then Italian.... A++++ I did the cook 10 minutes on either side then it actually sat on the counter well I was at work all day.... and only added one egg like others had mentioned!!!!!!! I poured it on to a small cookie sheet and used a greased spoon and my fingers to manuveur it into place wiping the edges at the top of the cookie sheet for sure stick(there was no grease there) Good Luck!

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tatsgurl

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Reviewed: Jan. 16, 2009

I doubled it and it did have a bit of an omelet taste...but Im going to make it again using only 2 eggs and baking powder

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bekahgoff

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Reviewed: Jan. 16, 2009

Pretty good! As others have said, it is not the pizza crust you'd expect as it is baked without yeast. But for my first homemade pizza crust it was great! I used about a 1/4-1/2 cup more flour and used less milk, about a half cup. Also, I used italian seasoning instead of oregano, and added a little garlic and onion powder to the dough. I also added a small amount of baking powder. It got pretty sticky so I had to use a lot of flour for kneading and rolling. Lots of fun, I will make pizza dough again, probably with yeast though if I have the time.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jan. 10, 2009

Good recipe, and I think you could use it for a variety of things. Definitely use only 1 egg though, it is by far enough!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 10, 2009

My son's allergic to eggs, so I always have to tweak a lot of recipes I find on here. This was a great start though. Instead of eggs, I used two tablespoons of ground flax seed and some extra milk. I also used bread flour rather than regular flour to make it a little firmer, since I didn't have the eggs to help with the structure. Hubby approved! My son wouldn't eat it, but that was just because he saw something green in the pasta sauce LOL. Look forward to trying it out again soon.

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SUEMAYER

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

Pretty darn good.

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 7, 2009

I thought i'd try this just to do something different. I followed the recipe ingredients exactly and it turned out edible but strange. From other reviews i knew not to expect a crust that was like regular yeast pizza crust, but this was different in a not so good way. I poured the dough it into a greased cookie sheet, baked it for 10 minutes and flipped it like others advised. It turned out crispy around the edges but rubbery/soggy in the middle. I don't know how you'd put topping on this dough without baking it first - it's almost like pancake batter! Anyway, maybe using one less egg might help? I probably won't try it, though... i'll just use my regular pizza crust recipe - it's not that difficult to make!

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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 5, 2009

Was not crazy about this dough, only because it doesn't fulfill ones need for pizza. It was also very crumbly. Might make an interesting base for some over recipe.

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Renegade

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

If you live in a high alititude like I do try adding 3/4 more flour or reducing the milk a little, I add my own seasonings and it was alright, I will try it again ans see how it turns out

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