Reviewed: May 4, 2008

Although this recipe tasted great, it stuck to the pan like crazy, even after adding oil to the mix and spraying cooking spray on the pans. We make homemade pizza every weekend, and I have never had a crust do this before. Won't be making it again....sorry.

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canadiancook

Cooking Level: Intermediate

Home Town: Kentville, Nova Scotia, Canada

Living In: Grimsby, Ontario, Canada

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Reviewed: Apr. 13, 2008

This recipe worked really well for me. It had a nice bready, chewy texture. I used half whole wheat and half all purpose flour and threw in 1/2 tsp. of baking powder like others suggested. For half of the dough, I used a medium sized muffin tin to get little bite sized pizzas- it would work great for appetizers. Or dessert pizza too, if instead you spread melted butter and cinnamon-sugar on the tops and drizzle it with vanilla icing :) MmMm...

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Crin

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Apr. 12, 2008

I was hoping I could put 5 stars, but it stuck in the pan so badly, I couldn't. I made it exactly like the recipe even though I was tempted to make a couple of the changes that others made. But I thought I'd give the recipe a fair chance. Don't know what made mine stick. Otherwise, it was fairly good.

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Rena Lynn

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Pinhais, Paraná, Brazil

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Reviewed: Apr. 11, 2008

i only used 1 egg cuz thats all i had and then i added i tsp garlic powder and 1 tbs softened butter. way good!

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 8, 2008

Our 12 year old does not like homemade pizza due to the crust we usually use, but he LOVED this!! He actually scraped the topping off his last piece just to eat the crust. I wasn't sure what size pan this called for, and I needed to use an 11x13, so I doubled the recipe but used exactly the ingredients it called for. It was a little too thick for my taste, since it's not "fluffy". I can't even describe the texture- almost like a frozen pizza crust, but it tasted better. Next time I will not double and still use an 11x13 pan.

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timeforsupperalready

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Reviewed: Mar. 15, 2008

This was okay. The baking times seemed to be way off. I checked my crust at 16 minutes and it was already done with the edges getting VERY dark. I sprayed it with some olive oil before I put it back to melt the cheese. I used all the exact measures in the recipes. It did taste a little eggy. I did not have a pizza pan with an edge, so I used a 9x13 pan. It seemed to be a good size. If I do this again, I think I might use a 9 inch round pan...so the crust is thicker. And I might take the suggested of a single egg from other reviews.

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SilverXeno

Cooking Level: Intermediate

Living In: Valrico, Florida, USA

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Reviewed: Mar. 15, 2008

Quick, easy, delicious! A keeper. Thanks for sharing. I used one egg and more flour and it turned out grand.

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Cook-ee

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Mar. 14, 2008

Like the other person had mentioned this is NOT like pizza crust but it is REALLY good. I make it and let everyone put their own toppings on. A great recipe especially since yo'uve almost always got an egg and some flour. Thank you for share this recipe with us. It is a keepoer for sure.

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SCOTT_N_SHANNON

Cooking Level: Expert

Living In: Cloverdale, California, USA

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Reviewed: Mar. 11, 2008

This is a great recipe to have! Saves limiting pizza to the nights I remember to buy a crust. As per other reviews, I used whole wheat flour, only one egg, and added about 1 tsp of baking powder. This made a good, crispy, thin crust. I topped mine with pesto, brie, pears and pine nuts. Yum!

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 8, 2008

I made the following changes: 2tsps baking powder 1.5 cups wheat flour 1 egg Baked for 10 minutes, then flipped and put toppings on (sauce, onion, mushroom, pepper, and cheese) and baked for another 12 minutes. (all at 400) The recipe didn't turn out terrible, but a little thick and crumbly. It was not egg-y at all. I think it's best if you spread this out pretty thin though, just to warn you all. Worth trying out :).

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Feb. 29, 2008

This is a good pizza crust recipe if you don't have any yeast. I added 1/2 cup more flour and only used 1 egg, as others suggested, and also baked it for 10 minutes before topping it (also suggested by others). I also added my own selection of spices (sage, garlic powder, and an Italian herb blend) to it. I'll probably use this recipe again.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Feb. 27, 2008

This was a huge waste of ingredients. It turned out similar to a cracker. Which honestly didn't taste that bad because I loaded it with spices. HOWEVER, I well oiled the pan with E.V.O.O. and it still stuck so bad. The batter was so liquidy I had to add way more flour then it was just this gloopy mess. I instead made another recipe for pizza dough that came with my Kitchenaid. Much better.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 26, 2008

I did not care for the taste of this at all. It was a thin crust (obviously) but had a very strange flavor to it, and the texture of the bottom of the crust was kind of crumbly but not really... very odd. I won't be making this again.

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kathleen

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 26, 2008

I tried this with a few tweaks after reading through the reviews. I increased the flour to 1.5 cups, decreased the egg to only 1 egg, added 1.5 tbsp of baking powder. I baked the dough for 10 minutes at 400 degrees before adding some toppings (some cooked chicken, tomato, onion, green pepper, black olives, mozza and feta on top of a bit of pizza sauce) and we were really impressed with this. Again, this is not traditional pizza dough, it is much more like a flatbread but really good like this!! I will definitely make again.

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Mrs E

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Reviewed: Jan. 26, 2008

I made this out of necessity as I forgot to pick up refrigerated pizza dough at the store and I had no yeast to make regular pizza dough. I wish I'd just skipped it all together. This dough really has no flavor, even with the seasonings, and 20 min. was way to long to bake it. It was overdone and tough. Sorry, but my family just didn't care for this one.

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 24, 2008

very good yeast-free crust, light and crispy!

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kiki

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 22, 2008

I took the suggestions of other members and used only one egg and a little more flour. I increased the seasonings (used italian seasoning) and salt. Overall my husband and I thought it was great! I did add a couple of glugs of olive oil to the batter. Baked for 10 min, flipped it, added my toppings and then baked about 12 min until the cheese barely started to brown. Will use this again! Very very easy! Don't touch the batter with your hands though. . .very very sticky. I used a wooden spoon to spread on sheet (11 x 15).

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Mrs. Henderson

Cooking Level: Expert

Home Town: Grassy Butte, North Dakota, USA

Living In: Keene, North Dakota, USA

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Reviewed: Jan. 19, 2008

We loved this! It's easy, and with some modifications, it is actually better than any yeasted dough we've tried to make at home. We followed others' suggestions and used only one egg, and we increased the flour by almost a half cup. We also tried using half whole wheat flour, and it turned out great too. We have a special pizza pan with holes in the bottom to crisp the crust, so we didn't have to flip it like some did half way through baking. It does make a bit of a mess on the bottom of the pan when you spread the dough on it, but it cleans up easily. Bottom line, we won't use any other dough recipe. We loved it.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Jan. 14, 2008

I've made this twice so far this week (using one egg and adding more flour, flipping halfway through cooking), and it came out great both times. The second time, I added some fresh shredded basil and parmesan cheese, which complemented my toppings very nicely. This crust makes a tasty last-minute pizza.

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SeaHag

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 9, 2008

I loved this crust, but make sure you spray your cookware REALLY good. The first time I tried this crust I forgot to spray the sheet and we ended up eating cheese and toppings because the crust all stuck. Overall, great crust for those who don't have yeast laying around.

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