Thank you, trying this tonight :)

Great recipe! Used garlic-flavored olive oil instead of normal oil and worked out wonderfully. I baked it on its own for around 8-10 minutes then added my sauce and toppings and baked it until the cheese was melted. Thank you for a fantastic recipe.

i made this using the recommended baking powder and that was all i could taste. maybe it would be better with baking soda instead.

I was looking for some no-yeast pizza dough recipes since I had non on hand. This was extremely simple and quick and delicious. I made a couple of these for some impromptu guests and it was a hit!

I have saved this recipe! Thank you so much, best hands down!!

All in all, this is a fantastic recipe for a yeast free dough (if you know what you're doing). My suggestion is to use a full cup (177ml) of water, and 2 tbsp. of olive oil. To the people complaining that the taste was too "doughy", you have to remember that this being a yeast-less dough, must be rolled out to about 1/8-1/10th of an inch thick before adding the sauce and toppings; otherwise you're liable to end up with a very porous dough with a strange consistency. Living in Italy, this is quite similar to a standard dough (albeit it does not brown much). Lastly, if you're worried about it being bland - after the dough has been mixed (before kneading) adding a couple tablespoons of pesto and just a touch of red pepper. You can't go wrong!

Thanks for this :) Made first time today, I realised once I started I didn't have any oil so instead I used about 1/2 cup of grated butter and added a tsp of paprika. The kids liked it but I personally could taste too much baking powder so I might try it again with a bit less bp and add some herbs for flavour.

Not great but it worked in a pinch. I did add some olive oil that seemed to make it more workable.

The dough was very soft and plain. But it was good but had no flavor. Maybe next time ill try garlic.

Good recipe! The crust itself isn't the yummiest, but if you add garlic to the mix, it is perfect! I used soda instead of powder, and it came out great. Will definitely use this again.

I use this recipe for EVERYTHING. I have several modifications as well, using this as the base. It's fantastic if you use garlic infused olive oil instead of regular if you want to add a little something.

Just made this and was a little skeptical but loved it.

I followed the directions exactly but this pizza crust did not work at all for me. The dough came out very sticky, and crumbled to pieces after it was baked.

After reading other reviews, I added 1 tsp. of Italian seasoning, 1/8 tsp. garlic salt and a pinch of sugar. I found the dough a little sticky for kneading so I drizzled olive oil over it first. I DID use the dough for Stromboli. Makes 2 large or 4 smaller stromboli's. Baked them at 350°F for 20 minutes. The dough still looked "white" and unappealing so I rubbed with olive oil and buttered with a little garlic butter spread (4 oz. container found at Wal-Mart). Baked for another 10 minutes and they turned out perfectly!

I come back to this recipe again and again. It's perfect for our homemade pizza, a regular in our rotation.