Reviewed: Dec. 1, 2007

This tasted like cardboard- I would not recommend it even in a pinch!!

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HDOOD

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Reviewed: Nov. 6, 2007

Have made this several times. Great and quick pizza crust recipe, added garlic powder and a bit of oregano for flavor. I always (as others suggested) bake for 10mins then add the sauce and cheese and bake for an additional 10. Next time I will see how well the crust handles being stuffed with cheese. Make sure that you keep your fingers floured while pressing this out otherwise you will just end up with sticky fingers and a awkward shaped crust.

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Tripodious

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Reviewed: Oct. 27, 2007

I give this recipe three good stars! If one star means that it didn't turn out or that the recipe was awful, five stars means that you would make the recipe for Dalai Lama and have him for supper. Three must mean that I'm glad I tried it and probably wouldn't make it again. I followed the recipe and added the helpful hints given by another reviewer "mizwhite". The only exception was that I had added 1 1/2 Tbsp. Pizza Seasoning (Oregano, Basil, Marjoram, Gran Garlic) instead of the Oregano in the original recipe and the Basil in mizwhite. Overall, it was a fun idea for our Pizza and Movie Saturday Night. I'll try a different recipe next time!

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Grill Sergeant

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Grovetown, Georgia, USA

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Reviewed: Oct. 15, 2007

I really wanted to have success with this recipe but I was disappointed. It was kind of like eating pizza toppings on top of an omlette and I only used 1 egg. I prebaked and flipped before adding toppings but it never really cooked any more and was too soft. I think I was expecting more of a biscuit texture. Didn't work for me and probably won't make again.

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yogamom

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

Good recipe, I even like it better than a pizza dough with yeast I made recently. It turned out better than expected. Nice thin crusty pizza!

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Super Mami

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 26, 2007

I too only used 1 egg. But everyone in my family loved this recipe. I was having a party when I served this and I already have had people call and ask for the recipe. It was quick and easy and so yummy.

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ChristyJ

Cooking Level: Expert

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Sep. 14, 2007

I added more flour as some of the suggestions stated, it still wasn't very good for a pizza base.

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Tanya

Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

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Reviewed: Aug. 28, 2007

crazy is right... if i could give 0 stars for any recipe, this would be it. i followed the recipe to the t, not only was the "crust" thinner than a tortila, it bubbled 2 inches across the entire tray. it was so crisp, when i tried to flip it, it cracked in two. i tried a pinch to judge the taste, all i have to say is over cooked omlet. absolutely the biggest disappointment i have ever seen in all my years in the kitchen. god bless those of you who gave a positive review, but i just cannot for the life of me understand how mine came out so terrible!

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Shodee06

Cooking Level: Expert

Home Town: Youngstown, New York, USA

Living In: Niagara Falls, New York, USA

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Reviewed: Aug. 24, 2007

This pizza crust is excellent and no-hassle! I used 1/2 wheat and 1/2 white flour and one egg instead of two. It came out perfectly. It's the perfect thin crust pizza (which is my favorite style crust), yet it's sturdy enough to hold anything you want to put on it (I piled on cheese, sausage, olives, mushrooms, fresh basil, and the crust held up nicely.)

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charly

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Aug. 23, 2007

We are absolutely addicted to this recipe. You can easily make it gluten free with rice flour and substitute water for milk. I love using garlic cloves and other veggies for a unique twist on pizza. Just make sure that you brown it well on the first baking or the crust may be a little soggy.

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kristin

Cooking Level: Expert

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Reviewed: Aug. 22, 2007

This was very hard for us to make.

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Christy

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Reviewed: Aug. 22, 2007

It was quick and easy to make, so-so tasty, but the edges almost burnt. I did flip the dough half-way through.... I think the pizza was so tasty because of the toppings I chose! Easy, though. And my son ate it up!

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Lady Fin

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 15, 2007

Well, it was fun and VERY easy to make, but I think next time, i'll try using only one egg, and (as suggested by another rater)I will try flipping it over and then adding the toppings. Better luck next time, I hope!

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Kendra

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Reviewed: Aug. 4, 2007

This dough was very easy and turned out great. My husband really enjoyed it- when I asked him if the crust tasted right he said it tasted like pizza should :)

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Liam's mama

Home Town: New York, New York, USA

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Reviewed: Jul. 9, 2007

I like the fact that this is a no-rise crust that is pizzaria quality without the waiting. I found it just a bit bland, so will add a bit more salt next time (up to 1tsp?). I put the toppings on and started to bake the pizza before realizing I was supposed to pre-bake, and it still turned out just fine.

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SUZANY1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: May 12, 2007

I never made homemade pizza because I didn't like to deal with yeast, so this is great. I've made it more than a dozen times now, and get a request for it at least once a week. I make a triple batch (with 4 eggs), and use two large insulated cookie sheets. Cook for 12 minutes, then flip over and spread with tomato paste. My 3-year-old handles all the other toppings. Then back in the oven until the cheese starts to brown. Thanks for this great recipe!!

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rebconr

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Reviewed: May 5, 2007

I tried this twice because I wanted so badly for it to work, but unfortunately I didn't get good results. With the exception of the outer edges, the crust was soft and spongy, almost the consistency of a thick crepe! I only used one egg, pre-baked before adding the toppings, and let it bake for extra time on the second try to make sure it wasn't underdone. Still not good. My quest for a good yeast-free crust continues...

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bibi

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Reviewed: May 1, 2007

This crust was easy to make, my husband and kids and I really liked it. Great recipe. Thanks!

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REPORTGIRL

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Reviewed: Apr. 29, 2007

This was pretty good. I think I'll stick to my yeast dough, but it was good for a quick pizza fix. I used 1 egg, whole wheat flour. Baked untopped for 10min on cookie sheet, them removed to a pizza screen and added toppings, cooked about 12min more.

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BB34

Cooking Level: Expert

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Reviewed: Apr. 21, 2007

Just made this. I made double quantity because my pan was huge, but only used 2 eggs total. Threw in heaps of italian herbs and a splash of olive oil as someone recommended. After I scraped it in the pan (mine wasn't so runny.. (not doughy either though) I grated a clove of garlic over the top, cooked it for 10 mins, added tomato, ham, pineapple, mushroom , beans and cheese, then cooked for another 10 mins. Base was simple and great, although if I had done the second bake on a grill instead of in the pan, I think the texture would have been nicer in the middle.

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Fate

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Crazy Crust Pizza Dough

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