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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Denise

Cooking Level: Intermediate

Living In: Wamsutter, Wyoming, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

i changed it to one less egg and 1/2 more flour...added rosemary and garlic..it was amazing. Would be good a flat bread with olive oil dipping sauce

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Linds

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

loved it!! i dident use the 1 teaspoon dried oregano ,i went with 1 teaspoon of italian medley,and 1/2 teaspoon garlic powder. it was great,everyone who has tryed it loved it!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

thomastt1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

Only so so for me and my husband. I did like the herbs that were mixed into dough. Most likely won't make again, but never say never!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Becky Crocker

Cooking Level: Beginning

Home Town: Hudson, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

It's really wet. It's not a traditional crust... It's not bad if you add the extra flour, but not what would be expected.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JulieJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

I really liked this and was super easy. My crust actually came out pretty thick. I aded a bunch of italian seasonings and used the 1 egg and baking poweder. the pizza is more of a bisquet consistency than dough, but nonetheless, will still make again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

This is one of the best pizza crust recipes I've tried. It's easy because there is no yeast, so it doesn't take long to make. I used the ingredients as listed (did not cut down on egg as some suggested). I didn't cook as long as the recipe says. I did not time it, but when the crust was golden brown on top, I took it out of the oven, flipped it over, and put my toppings on. I didn't have a pizza pan, so I used two pie pans. This made two perfect individual pizzas. I used 3 tablespoons of sauce on each, and about 1/2 cup cheese each. I will certainly be making this recipe again! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

magenta321

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

ok here is the deal....use a non stick 8 in cake pan...spray canola oil...i used the baking powder 1 1/2 c of flour garlic powder italian season and all the other stuff. press into cake pan bake for 10 minutes. spray with canola oil then sprinkle with garlic salt and add toppings and then bake 10 minutes more...then under the broiler for 5 minutes. PERFECTION!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kimberlycancook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

i loved this crust! it's true, it's not like any pizza crust i've had before. like others i used just 1 egg and added a bit more italian spices.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

iggk

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

I made this with only 1 egg, 1 1/2 cups flour, and a little less milk as several reviewers suggested, and it turned out fine. However, if you're used to yeast pizza crusts, this one is a disappointment. It's not a bad recipe, just a completely different taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenny S

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

100% Whole wheat, one less egg, subbed 1/2 the salt for baking soda - AWESOME! QUICK!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dena

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2008

i've made this recipe twice, so far. using the other comments for help, both times i've used only one egg, added a T. baking powder, and a T. olive oil. the first time i increased the flour to 1.5 c. -this made a batter too stiff to pour, too sticky to roll, but tasted good. BAKE LIGHTLY BEFORE TOPPING. the 2nd time i used only 1 c. flour -this pour-able batter was easier to work with. after tilting it evenly around the pan i baked for 10 minutes, removed and cooled enough to handle, then flipped the whole thing over in the pan, added my sauce and toppings and baked again just long enough to melt my cheese. this produced a nice cracker-crisp thin crust without any unwanted "omelet" taste or texture. be sure to add plenty of your favorite dried pizza herbs to your dry batter ingredients, and you can stir in parmesan cheese instead of the salt too. good if you want thin-n-crispy crust without using yeast.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

luna1580

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Carbondale, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2008

I loved this recipe! I just made some tonight and it came out great. It was a little heavy, but the plus side of that is that was very filling. I made some modifications: I used whole wheat flour, I added about an extra cup of flour, used only one egg, put in a tsp of baking powder, put in a lot of oregano and garlic powder into the dough. I let the crust bake in the oven for about 5-10 minutes and then took it out and sprayed some canola oil spray on the crust and added tomato sauce and cheese and more oregano. I then put the pizza into the oven for another 5-10 minutes and when I checked up on it I noticed that the crust was fully cooked. Next time I'll try to put a little bit less flour to make it a little lighter. Thank you for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Inessa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2008

This is very simple to make and you can easily adjust the flavors to your liking. I make a Mexican version of it also for a Mexican pizza and we love it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PioneerWomanWannabe

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

Like the recipe said, the crust was really easy to make. However, it didn't suit my tastes. I thought it was a little bit rubbery (which could have been my fault, I'm not a chef by any means) and very bland. I also didn't like that the dough was really more like a batter. It made all of my ingredients sink down to the bottom of the pan, which made my pizza look very awkward. Basically, in a pinch this would do, but I wouldn't want to entertain with it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jcjackso

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

Awesome recipe! (But, I made this as bread to go along w/ pasta - not pizza). I used 1 1/2 c. flour and added in 1 1/2 T. baking soda, 1 1/2 T. cold water, 1 T. olive oil, and a lot of different herbs. I used a glass, 9x13 dish (which I sprayed w/ olive oil) and baked for 15 minutes. It baked it pretty fluffy and pulled away from the sides of the dish - and did not stick at all. It is a lot like foccacia bread this way.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CookinginFL

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2008

This did not work out well for me. First it was hard to spread around the pan because the greased pan prevented it from staying in one place. Then the edges were too thin so got burnt, and the middle was sort of soggy. In the end it reminded me of a pizza crepe. The only reason I didn't give it one star is because it actually tasted ok. My 2 year old gobbled it up. I won't make again though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alyson_a

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2008

Crust was hard and crunchy around the outside, rubbery and heavy in the middle. Poor texture, odd flavor. If you're going to make pizza, just make pizza. This was a waste of ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chellie

Cooking Level: Expert

Home Town: North Bend, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

Dough was very heavy. Fallowed the recipe exactly as directed. I think I'll stick to yeast dough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tay Kay Hot Mama

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Brooksville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2008

I made a double recipe of this the first time I made it. I doubled everything except the eggs - instead of doubling two eggs, I used three because so many had suggested using only one egg. The first crust actually GREW instead of shrinking like most do. The other, on a thinner cookie sheet, did shrink slightly. The kids LOVED it and went on and on about the crust. I also sprayed the pan heavily, and used a bit of cornmeal sprinkled on it to prevent sticking. Easy, quick, and tasty! We'll be using this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LISACAMBI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Crazy Crust Pizza Dough

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!