Super Fast Low Fat Pizza Crust

From: Dr. Jenny

On May 29, 2009

I made this pizza crust last night to go with Peach, Prosciutto and Goat Cheese Summer Pizza 229548. I have to echo everything that whtbxrmom said in her review (except the part where she added rosemary garlic seasoning). We also had difficulty spreading the crust and it was very thick. We also had trouble with it breaking apart. I thought the taste was very good, however. I can't attest to how it is for leftovers, as we didn't have any left to find out! Thanks!

From: eclairekat

On Feb 23, 2009

I make this all the time! It is a great recipe to use when you don't have time for regular dough. Thanks!

From: Amanda Beth

On Apr 28, 2004

This was great, easy, and fast!! My favorites! My only change was to add some basil, oregano, salt and pepper to the dough. The dough itself is very easy to work with. It's very pliable. Next time I will put the dough on a cookie sheet instead of the casserole dish. It was simply too thick for us. Can't wait to have it again. Thank you!!

From: jaynine

On Jan 8, 2008

I'm giving this 5 stars for the ease and speed! It's a great solution on a busy night. I used all white flour and lite beer. I used a cookie sheet 11 x 14 and the pizza crust was still plenty thick! Update Jan 2008: I made this as written with the white/wheat flour mix, and dark beer, and added a little oregano and garlic powder, and it was SO delicious. I'll make it this way in the future. Also, I wanted a thinner crust, so I used an 11 x 17 pan PLUS an 8" round pan and made the big pizza and a personal pizza. I cooked the crust about 5 minutes before adding the toppings, then cooked the whole thing for about 20 minutes. It was delicious this way.