Garlic Lover's Pizza Crust for the Bread Machine Recipe - Allrecipes.com
Garlic Lover's Pizza Crust for the Bread Machine Recipe
  • READY IN ABOUT hrs

Garlic Lover's Pizza Crust for the Bread Machine

Recipe by  

"A delicious chewy crust with the wonderful flavor of garlic baked right in! Quick and easy-to-make recipe for the bread machine. The recipe can be doubled to make 2 pizzas."

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Ingredients Edit and Save

Original recipe makes 1 14-inch pizza crust Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
  2. When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
  3. Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.
  4. Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2008

Update: Wow! I love this recipe! I have made this recipe probably 30 times, no kidding. Homemade "pizza" (actually cheese bread, no red sauce) has become a Sat. lunch or dinner tradition at our house. While I have tried several other pizza crust recipes on this site, this one remains our fav and the one I keep coming back to. The printed recipe card in my recipe box is so worn and tattered that I need to print a new one! I almost have it memorized. Also, wanted to say that 6oz. of liquid is 3/4 of a cup, according to my pampered chef liquid measure. Original review:I love that you can make the dough in the bread machine. I did add a little parmesan cheese as the machine was mixing it, and that helped it come together nicely. I then left it in the frig overnight and make it today for lunch for my boys. I made a cheese bread instead of traditional pizza (my 8yo doesn't like the red sauce).

 
Most Helpful Critical Review
Nov 21, 2005

Disappointingly lacking in garlic flavor, and a dense, chewy texture. Sorry, but if you're going to make your own pizza, it deserves better than this. Leave the garlic out of the crust altogether and put it on top where it belongs. Or, if you must, try brushing the outer edge of a good, unflavored crust - before or after baking - with a mixture of fresh minced garlic, herbs (oregano, parsley, basil...), salt and olive oil and/or melted butter.

 
Nov 19, 2007

I made this recipe using 2 cups of whole wheat flour instead of bread flour and I used the pizza dough setting on my bread machine. After rolling it flat and letting it rise a bit I swiped it with Olive oil and a little fresh garlic and sprinkled cheese on top. The kids LOVED it with some marinara dipping sauce! We'll definately make it again!

 
Jan 18, 2005

Very yummy -- great garlic flavor! I've tried a couple other pizza crusts in the bread machine in the past but they always tasted bland. Not this one. I used 1/2 whole wheat flour and it still turned out great. I also skipped the kneading by hand and resting. My machine has a "pizza dough" cycle, so I assumed that would be sufficient, which it was. I used a generous amount of olive oil on my hands and the crust when I spread it out to avoid any issues with stickiness as mentioned in another review, although the dough didn't appear to be overly sticky to begin with.

 
Jul 10, 2005

This recipe is a great one. I doubled the recipe and it worked out really well. I will use this one again. Thanks

 
Sep 04, 2005

Great base for pizza. I increased the garlic by about 6 cloves -very yummy

 
Jul 22, 2004

Yummy!! Very easy and user friendly. I have used the garlic and another time did not. Both great. It works great on the barbeque also.

 
Nov 15, 2005

This is a terrific pizza crust recipe. We eat pizza several times a month and we always use this recipe. I usually don't use all the garlic the recipe calls for because my oldest son keeps the smell on his breath for two days. (smile) This is a soft and flavorful crust.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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