Nice recipe, but need to be careful not to overcook or it will be dry and crispy like an overcooked biscuit.

Absolutely brilliant recipe! I used gluten free flour, and sunflower oil instead of olive oil and it worked a treat! I only made half the amount, used half of the dough for a quick pizza for my 5 year old son (he loved it), and used the other half to make garlic bread, really tasty! I'll definitely be using this recipe again! :)

This recipe was great. I used all organic ingredients equal portions of quinoa flour, millet flour, einkorn flour, and oat flour, I added parsley flakes, sweet basil flakes, garlic powder, onion powder, and a smidgen of dried thyme to the dough and sauce, with imported Italian asagio, aged local raw goat, and imported mozzarella cheese, with fresh diced tomatoes, yellow bell peppers, and yellow onion. I also used a pizza stone. It was the best pizza I ever had, but the slices crumbled a bit when handled. Next time I will preheat my pizza stone in the oven and cook the dough by itself for 5 minutes before adding the sauce and toppings and see if that makes the pizza crust more durable. Thanks for sharing this recipe.

I just made this I am eating it while I write this,it's great, does bake up like a biscuit but very good though, I used garlic salt like I saw others say they did and you can really taste it, gives it a great flavor, I recommend this to anyone who wants a quick fun way to have pizza at home, watch your time I made it thick and it didn't take the 30 minutes it says if you make it thin it will probably take even less time.

It was a quick and good recipe the best one I've found so far without turning into mush.

I was very surprised by the pizza crust! The crust rose very well and had a soft inside. For not containing yeast this crust was extraordinary! I will definitely recommend this to friends.

I made this with spelt flour and it was the best base I'd ever made. Thank you so much!

Needs shortening.

As others have pointed out, this is a variation on biscuit recipes meant to be flat and dense. It works to hold the toppings and tastes good, but is also a bit of a flour gut-bomb you'll need a beverage with. It's not the airy, crispy crust of risen pizza dough.

My Variation;

-- Cut 2 tbsp (1/8 c.) shortening into flour. Add baking powder, salt and preferred seasonings. Add 3/4 c. milk and 1/4 c. (4 tbsp.) oil of choice. Mix and need in bowl.
-- Gravity and hand stretch dough into 10-inch disk. Place onto very well-oiled cookie sheet and press to edges. Bake for 5 minutes bare at 425°F, then remove. Add toppings of choice and bake another 20 minutes until done.

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I use 12 oz. store-bought pizza sauce (1/2 small jar) as the partially cooked dough readily absorbed it while spreading.

The Islander:

-- Cube one medium chicken breast (raw) and 1/2 tin Spam. Saute in abundant oil until chicken is brown and Spam very crispy. Set aside.
-- After dough is out and sauced add 4 slices American cheese folded into 16 triangle quarters. Add chicken/Spam, then chopped tomato and/or pineapple or mango, diced onion and 2 cups shredded Colby Jack or mild Cheddar.

This was a very quick and easy recipe to make. I am only twelve in middle school and I can make it and it tastes great!

I use a mixture of spelt, buckwheat, flax seed and chia seed instead turns out great and my kids love it.

Great recipe. Making my second pizza in a week with it. Thank you for sharing it! God Bless.