I only made half the recipe and rolled it very thin. I used it to make breakfast pizza so the biscuit like texture was perfect for my recipe!

Loved the recipe. I just added lil more milk but crust was easy and fast.. Thank you

VERY dry. Dough was extremely dry and brittle, so it wouldn't roll out very thin without crumbling. Once cooked, the crust had to be eaten with a fork because it was thick, crumbly and dry. My husband ended up eating the toppings off of it because it was too dry to swallow. Won't use this recipe again.

Hi Melissa,

Sorry to hear about your results. Here are a few pointers in any kind of baking:

Flour absorbs more or less liquid due to many factors (humidity in the air, storage and harvest conditions, etc).

When baking, you will very often need to adjust the consistency of what you're making by adding more water/liquid if the dough is too dry, or more flour if the dough is too sticky or wet. A recipe gives you guidelines, but because your own conditions are unique, the adjustments are up to you. These adjustments are required to get a good result.

Here is another recipe for No Yeast Pizza Crust you might like.

Hope this helps,

-- CM

Flavor and texture more biscuit-like than it is pizza dough. Sorry, but I was disappointed.

Hi Ryan,

Sorry you were disappointed because there was a biscuit-like texture, but that's what you're going to get if you make a pizza dough using baking powder!

The only reason that baking powder pizza crust exists is that it's a quick stand-in for the real thing (yeast-risen pizza crust). Baking powder crust has some advantages, such as that it's easy to make, you don't need to wait for the dough to rise, it doesn't require kneading, etc. But there are many trade-offs.

Yeast-risen pizza dough is chewy because when the dough is kneaded, gluten (protein strands) is developed to give it the texture you're accustomed to in pizza.

If what you're looking for is a real pizza crust, be sure to use a recipe that calls for yeast next time!

-- CM