I made this recipe for lunch for my kids, I halved it! It was quick easy and perfect for 2 individual nice sized pizzas. I substituted spelt flour for white flour and it was amazing!

Didn't have any yeast in the house and my kids wanted homemade pizza...saved the day!!! Tastes good too! Thanks!

I just made this and added 1/4 cup of sugar, 1 tbsp. garlic seasoning, 1 tbsp. rosemary and 1 tbsp. Italian seasoning. For the toppings I sauteed chicken green peppers, white onion garlic and some pickles. I used Monterey jack and BBQ sauce its was absolutely delicious.

I am currently having my Brother make this as a batter for sausage rolls tonight. Wish him luck!

Loved the recipe. I've made it twice now and both times it tasted like it had a little too much salt. I would reduce the salt a little more. Plus my second time I used 3/4 cups water and 1/4 cups of milk and it turned out great.

I am way too lazy for yeast doughs, but wanted to make a pizza tonight, and this was perfect. If I didn't know it had no yeast in it, I would not have been able to tell when eating it. I made a few necessary adjustments based on the other comments:

Added 1.5 tsps of dried rosemary to the dough
Used 2 tablespoons olive oil instead of 1, probably 2.5 would have been even better
Baked for 10 minutes without toppings, then added sauce and cheese and baked another 15 minutes.

Worst pizza dough recipe ever! I followed the directions to a T and it was so sticky I couldn't even form it. Awful. :(

I have a love for trying new & different crust & dough recipes. I make pizza every Friday. So, when I saw this I had to try it! I admit I did not have high expectations for this. If you are looking for a crisp & crunchy very light crust then this is absolutely for you. Add butter flakes or garlic salt or whatever flavor you want because there is NO flavor aside from cooked flour. I was prepared for that since there was no yeast & no honey or sugar. I added an italian saltless blend & put my own salt amounts in. I made 2 calzones out of this recipe.

I'm excited to try this! It's in the oven now!

Really GOOD! Here's a tip for everyone mix dry spices like basil oregano or Italian seasoning in the oil before mixing in the dough came out just as good as a pizza dough with yeast. Thanks for the recipe!

If your not getting the results from this, your doing it incorrectly. Here are the finer points I would ask you watch.

1) don't use baking soda use DOUBLE Action baking powder. it will rise when the water hits it (makes bubbles) and releases gas again when heated.

2) mix the dry ingredients together first don't just have the powers sitting on top of the flour.

3) Knead FOR 4 Minutes, add 1/2 of the water then another quarter. when you kneed don't add a lot of flour. I add an egg to the mix, so I don't need more than 3/4 water in any case. your trying to set up the gluten mesh to hold the air bubbles, otherwise your making biscuits. Also the gluten protein and starch in the flour will develop taste. If it tastes like "flour" as I have read you didn't kneed. less water is better, the least you need is better to form gluten but you do want this dough a little slack (soft rather than tough) otherwise it will be too dense.

4) I bake at 500°F for 4-5 min about the middle of the oven, may be a little lower. Then take it out. You can either freeze it like this OR now add your toppings and put it back into the oven for 5-8 min. 400°F is OK but my oven at work runs 1000°F, the hotter the better. The high heat makes it crispy on the outside, causes the double action baking powder to fully activate and make a lighter inner (a little chewy) inner "bread"

This rolling makes crispy crust, but leave it a little think and it will be pizza chewy.

You know invite a bunch of people today went to town twice and forgot the darn yeast again
Saved my evening

Great recipe. Thank you for sharing. I may add sugar next time.

My mom and I made it tonight and loved it. Here are the modifications we made based on some reviewers' suggestions:

(1) Added rosemary, thyme and oregano into the dry ingredients and used 2 tbsp. olive oil.
(2) Dusted the pan with cornmeal before putting in the dough.
(3) Baked the dough with the sauce and some chopped up garlic for about 5 mins before adding toppings, then baked it for a further 15-20 mins.
We stuck a toothpick in the crust to know when it was done (it should come out clean).
Someone suggested extra salt but I think it was too salty with 1.5 tsp. and I love salt.
People are right. It does not taste like classic pizza but it still tastes great, especially with the herbs added.

This is the worst pizza dough I've ever made! I don't know why people are giving it such good ratings. It was way too sticky, but when I added more flour, it still didn't roll out right and tasted really dense. I guess I didn't expect something great without a traditional yeast recipe, but this was not good!