I took the advice of previous reviewers and used only one egg, 1/2 cup more flour, and waited to add the toppings. I baked the crust for 10 minutes, then took it out and added some cooked chicken, mozzarella cheese, and pasta sauce. I then stuck it back in the oven for another 8 minutes on "broil".
I made the chicken in a skillet with vegetable oil, a little garlic powder, and some dill weed flakes. I ended up with a pretty thick crust, but I think it was because I poured the batter into a smaller circular pan.
Sprayed the pan really well with vegetable oil spray, and had no problem with it sticking.
Overall, this was an excellent recipe that I will DEFINITELY do again. It lends itself to so many easy varieties of toppings, and was a snap to whip up.
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I took the advice of previous reviewers and used only one egg, 1/2 cup more flour, and waited...