I give this crust as many thumbs up as I possibly could. I made this recipe as written, except I substituted a gluten-free baking mix for the flour, as I can't eat gluten. I did have to add a few splashes of water, but the gluten-free mix tends to absorb water differently, so next time I will probably just not put as much baking mix. Oh, I also added a sprinkle of garlic powder, oregano, and parm cheese. I live alone, so I usually make dough like this and portion into individual sizes, partially bake them, and then free. I was able to get 6 9-inch thinnish crusts out of this recipe, so it makes a ton of dough! I made one for dinner tonight, and oh my goodness, it's delish. The crust came out crispy on the bottom but still chewy. It had a really good flavor too. I enjoyed this one way more than any other pizza crust I've made (and I've been eating homemade pizza my whole life), so I will probably keep it. Can't beat it - it was ready within 1/2 hour and tasted good!

Reviewed On: Jan. 10, 2010

These are really really really good. I made them exactly as the recipe is written, but used a pack of small mushrooms. I had enough to make 20 small mushrooms, and still had some leftover filling. I can't eat wheat - so this was a good gluten-free mushroom option. I didn't give it a 5 because I felt like it needed just a little texture... I'll probably try adding chopped artichokes next time.

Reviewed On: Sep. 25, 2009

Super easy! I have never made a fondant before and this was so easy and came out divine! I did not use a mixer or have to wait until marshmallows cooled. I put the marshmallows in microwave for about 45 seconds, then stirred them until smooth. I added in the water, vanilla, and some food coloring. I mixed it all together with a spatula, and it was so workable! Then I gradually added the sugar until it wasn't sticky! So easy! I am making cupcakes that look like cheeseburgers - this was a simple (tasty) solution to making cheese slices!

Reviewed On: Aug. 5, 2009