May 19, 2008
I thought this was a great yeast-less, homemade crust. I made a few substitutions and followed some of the recommendations and was really pleased with how it turned out. First, I used whole-wheat flour and added at least another 1/2-1 cup to the recipe so it was more firm and less moist. I omitted the second egg, added 1 tsp baking poweder, put in about 1-2 Tbsp. Italian seasoning, then pressed into a well-greased 11 x 13 baking sheet. I only needed to cook it for about 8 mins, then pulled it out and spread olive oil on top; then topped with tomato sauce, mozarella cheese, mushrooms, onions, fresh garlic and basil, tomatoes, green bell pepper, and olives. I then popped it in the oven again but used the broiler instead since my crust was already cooked enough and I was afraid I'd burn it. I might try cooking the crust for 5 or 6 mins next time, then add my toppings, then cook for about 8-10 mins at 400 next time to see how that goes. The crust was thin but sturdy...held all the toppings really well and had a great flavor. My hubby really liked it and both kids gobbled it up. A great, healthy alternative to traditional pizza crust. I'll definitely be making this again!
FYI...definitely follow the recommendations of adding more flour, omit the second egg, and add baking powder. The original recipe does seem to be a little moist. Oh, and don't forget to spray your pan...otherwise you'll be scraping it out of the pan.
—KIMBERMARIE
