Dough was very heavy. Fallowed the recipe exactly as directed. I think I'll stick to yeast dough.

I made a double recipe of this the first time I made it. I doubled everything except the eggs - instead of doubling two eggs, I used three because so many had suggested using only one egg. The first crust actually GREW instead of shrinking like most do. The other, on a thinner cookie sheet, did shrink slightly. The kids LOVED it and went on and on about the crust. I also sprayed the pan heavily, and used a bit of cornmeal sprinkled on it to prevent sticking. Easy, quick, and tasty! We'll be using this again!

This really was a disappointment to me, I'm confused as to how others got such great results. I made this recipe as directed and first of all, the flavor just wasn't there at all, needs ALOT more seasonings. Secondly, it stuck to my greased, non-stick coated pan horribly and upon prying out the pizza with an array of kitchen utensils, it ruined my good pan :( I will not be using this recipe again, but hey, other people had excellent results so give it a try! (use an old pan)

I have to admit that it did stick, but it was quick and easy and tasted great. A word of advice... greese and floor your pan and don't use a sause. The sause will be asorbed by the dough and then the dough will be doughy. Just put your tiopping directly onto the dough and it will turn out perfect. Great for people who like the thin crispy crust. I have made several pizzas using this recipe now and love it.

Sort of crepe-like...

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.

I was not impressed. My dh liked it and ate all his, but I scraped off the topping because I couldn't stomach the crust. I used 1 1/2 c flour, 1 egg, the baking powder, water & oil recommended by other users. It did not stick to the pan at all but was a little hard to spread. It tasted to me more like bisquick with too much baking powder. I don't think I'll be making it again.

For the sheer simplicity of it all, this was FANTASTIC! I had no yeast and had such a craving for pizza so this was a lifesaver! I used one egg, as others suggested, (though 2 might have been fine because I had to spread the dough out it was so thick). I think one made it more like a pita bread and two might make it more like a dough. Also, I went nut-so on seasoning the dough with oregano, basil and garlic powder, (it was practically green when I was done with it), and it was great! Thanks for the recipe!

Best crust I have made thus far. Super easy and tastes great. The only alterations I made were using Italian Seasoning and Garlic Powder. When I made it I spread it out super thin on my Pampered Chef Bar Pan and I thought it might be too thin once cooked but it turned out great. Andrea :)

Wow, this was really disappointing for us. Even my 3 year old wouldn't eat it. I made one batch exactly according to the recipe (except only prebaked 15 min, as the edges got very dark and the center was a mass of huge bubbles) and another batch according to the suggestions made by a number of reviewers (extra cup flour, 1 tsp bk pdr, 3 tsp Ital seasoning instead of oregano, only 1 egg), and we were not impressed with either. I oiled both pans well with olive oil and sprinkled semolina liberally on top before adding the dough, but the original recipe still stuck to the pan something terrible. The altered recipe did not stick, but it was also extremely sticky, wouldn't spread out well and was very frustrating to work with. The finished texture of each was disappointing - the thin "orginal" crust somehiw managed to come out crispy and soggy at the same time, and the other one was biscuit-like and too bready. We make pizza from scratch every week, but we will never use this recipe again.

Good for when you want a thin crust and are in a hurry. I made exactly as stated, making a breakfast pizza with sausage, mushrooms, onions, bell pepper, cheese and gravy. I put all the veggies on the raw dough, threw it in the oven for 25 minutes, then topped with sausage, gravy and cheese and cooked for another 10 minutes. Pretty good! Oh and I used bread flour instead of all-purpose.

This dough was terrific! I usually don't have time to wait for the yeast, so I was looking for a crust that didn't require it. I added garlic powder, italian seasoning, and shredded asiago cheese. It was delicious and my family loved it. Very quick and easy.

It was pretty good, my husband and I liked it, however I would have cooked it a little longer, it wasn't as crisp as I like! Great homeade pizza when you have no yeast.

This is a great Idea. Quick and painless. I love basil. So I added two teaspoons of basil and one of oregano. The crust works well as bread for dipping.

If I could give this recipe no stars, I would. This recipe tasted like I was eating pizza on playdoh. I was not a fan, and based on all of the good reviews, I was really excited about trying this recipe. I love pizza, and I love trying new kinds of pizza, but this did not make the cut. Suffice it to say, I will NOT be making this recipe again.

This recipe was not only a hit with my family but my girl's youth group as well. I followed some of the suggestions such as substituting Italian seasoning, adding 1 tblspoon olive oil, and 1-2 tsp baking powder. I purchased 6-inch square tin pans at the dollar store and we made individual pizzas at one of our meetings. The girls had fun preparing their own personal pan pizza with all the fixin's. Just a note to the cooking time. We pressed the dough into the pans and cooked the dough at 400* for about 6 minutes. We took the pans from the oven, brused with a little olive oil, added spaghetti sauce then cheese and topped with favorite pizza items such as pepperoni, canadian bacon, olives, peppers, pineapple, etc. We placed the tin pans back in the oven to cook for about 12-15 minutes depending on the amount of cheese and toppings. Some liked their cheese a little more crispy than others. All in all, we had a great time preparing pizzas and a great time eating them as well. Definitely a recipe I will use over and over again.

I give it 5 stars for the idea of it, and for making this recipe for me to try!! I added a cup more flour and doubled the milk so it would spread in the pan. I also spread some olive oil on the pan and then floured it, and my pizza crust did not stick at all :) With the right toppings this is a great and easy dinner when I want to make something easy!! Will use this recipe over and over again! THANKS