109 Reviews of Crazy Crust Pizza

From: Blueberry

On Jan 9, 2004

I've been making this for years. It's very good and very easy. But I pour the crust into a 8*11.5 pan. And instead of flouring the pan, I sprinkle corn meal into it after spraying.

From: Nane

On Oct 27, 2002

I scaled the recipe to 2 servings cooked it in a 8" round cake pan and made my own personal pan pizza. I added garlic powder, onion powder and pizza seasoning to the mix. I used a ton of red and green peppers, banana peppers and red onions. It was delish. A definate repeat, I can't wait to make it for my husband. I have been looking for a lower calorie pizza crust and I have found it! Thanks a bunch for posting!

From: Chef #198695

On Feb 26, 2005

I just made the crust part. It was one of those nights with no food in the house. Friends stopped over and wanted to order a pizza. I found this recipe and cranked out an amazing white pizza in less time for the pizza delivery dude! For toppings I used one carton of ricotta and mozzarella. Topped with parmesan and a little garlic salt, after out of the oven. The guys in the group really loved it too, even though there was no meat!

From: debbie serriano

On Dec 1, 2002

I can't seem to get the hang of yeast. I tried this recipe and felt that it was very easy and tasty. It took no time to make. I was a little skeptical but was very pleased with the outcome and would definitely use again. Thanks so much !

From: bajanjamie

On Jul 17, 2007

Really good! I did it on a cookie sheet lined with parchment paper and it didn't stick at all. I let the crust bake on its own for about 20 mins, then put the sauce, toppings and cheese on, then baked it for another 15 minutes. Very yummy and nice and light!

From: KathyShu

On Nov 25, 2002

What a great pizza recipe. Both my husband and I are diabetic, so the fact that this crust is about half the amount of carbs as traditional crust is a great bonus for us. The baked crust is very light in texture. I cut the salt amount in half and don't feel that it compromised the flavor in any way. We will definately make again. Thank you.

From: JKompelien

On Oct 11, 2009

I wanted to make a breakfast pizza but I didn't have any crust, quick or ready made... and no yeast, so my choices were limited... so, early in the morning I found your recipe, was extremely skeptical but got high praises. I did omit the oregano for the breakfast pizza, pre-baked it for 10 minutes at 350 and then added country gravy, bacon, sausage and scrambled eggs and cheese.. and WOW! I doubled the recipe as the kids had friends over.... I am sure they will be coming over again! 5 complete stars! Thanks Karen

From: ANGIE TURNER

On Jan 3, 2004

very good and so easy we used turkey pepperoni, mushrooms,red onion,bellpeppers, jalepenos, and mozzarella cheese. can't wait to make it again.thanks so much angie

From: Junebug

On Aug 5, 2002

This was a simple recipe to follow - and also very quick! It made an enjoyable pizza with a very tasty crust. I did use all veggies for my topping. Thanks for sharing Karen!

From: Laudee

On Jun 30, 2002

To: Karen Monahan You've got my vote! This pizza is wonderful. Quick and easy and so tasty. I used Robin Williams' Spaghetti Sauce, #18492, mozzarella and romano cheese, sliced olives, and omitted the onions. We really enjoyed it. Thanks so much for sharing. Laudee C. Colorado