plopiun: not true that vegetarians can't be healthy.

Eating meat...not especially healthy for anybody.

Really happy with this recipe! Thanks Darlene for the tip on pricking the dough first and pre-baking, I'll try that next time. I spread a little olive oil on the baking pan before I put the dough down, seemed to add some crispiness to the bottom.

Good, easy to make crust in a pinch. Next time will cook for 5 mins before adding toppings and then will cook for 15 mins with toppings.

It was great and delicious, but I have a note to Sandra: You should get your kids to eat meat or else they wont be healthy.

I loved this I used the recipe in half because I saw someone say it was kinda thick, my 2 year old devoured it as did myself :)

I did this recipe it turned out perfect! =) Insted of the regular boring crust I did a stuffed crust. It was fairly easy and turned out great! Altogether a fantastic recipe.

Pricking holes in the dough, then baking about 5-6 minutes before adding sauce and other ingredients helps the texture -- a lot.

I have made this dough two times and loved it both times. The second time I actually made a breakfast pizza, it was awesome! Its really easy and taste great!

This was a great yeast free pizza crust... I did the traditional pepperoni pizza and it was fantastic! I mostly used this crust recipe because I NEEDED to make a pizza and I had no yeast (I normally always have yeast)!

This was a very easy and yummy crust to make! My kids loved it and so did I. We used pre-made sauce and stuffed the crust with cheese sticks. I am amazed at how great things turned out! We will make it again for sure.

Pleasantly surprised! No canned dough? No yeast? Not a problem anymore! I actually used the recipe to make a folded stuffed breadstick kind of thing. It worked just as well as the bought dough I used last time, just slightly more dense though. Thanks!!!

Great flavor... pretty good for my first try. The crust was a little thicker than I was hoping, though (was hoping for a St. Louis style crust). Next time I'll probably use this recipe as two separate crusts... Thanks!

I used 1 c. all purpose non-bleached flour, 1/4 c. seven whole grain flour and 1/4 c. whole wheat flour for this recipe. As expected, more water was necessary (about 1/4 c.). Toppings included sauteed zucchini squash, broccoli, mushrooms, calamata olives, green peppers, sweet red peppers, onions, fresh basil as well as provolone, mozzarella, parmesan cheese and lastly panier. Total cook time including prep and cook time about 35 minutes.

I tried this, just rubbing the oil on top, not mixing it in, and what I have now is a thick, hard, cracker-like thing that resembles something sailors would eat in the 18th century.
Are the instructions wrong, are you supposed to include the veggie oil in the dough, then rub on a little extra? I certainly didn;t use a whole 1/4 cup just for drizzling.

Good bisquity pizza, should have put more cheese on it. I doubled the recipe, and spread it out between two pans, the first one was a little thicker and more doughy (this pan was white and half the size of the other pan), the other was silver and spread thinner, and cooked all the way through. Might want to bump up the cooking time a tad. Also, be sure to check the oven for other stuff you might be storing in there, and take it out before you turn on the oven. We burnt Flannery's bread from this morning, by learning the hard way. This is my second time with this recipe.