32 Reviews of Super Fast Low Fat Pizza Crust

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: Sophie1017

On Feb 6, 2005

Delicious. Added a dash of salt and a good pinch or two of Italian seasoning and it was wonderful.

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.

From: Elmolvsu

On Feb 12, 2004

This was very fast and easy. I am not the type of person that likes to work all day on dinner - so making dough in the morning and waiting for it to rise is just not my cup of tea. This dough was very easy to put together and best of all, I didn't have to wait for it. The only change I would make in the future is to add some salt to it or other spices for a little flavor. Other than that, it's great stuff!

From: richabby

On Oct 18, 2005

Dream come true recipe. I made it two nights in a row and I have never done that. I told my kids we will be having Pizza twice a week now. I did use 1 cup whole wheat and 1/2 cup whole grain corn flour, the rest white. Another recipe that will change my life. Thanks so much.

From: KLHquilts

On Mar 3, 2007

Love this recipe! After seeing it here, I realized that it was in a vegetarian cookbook I owned. (The author suggested cooking it for 15 minutes at 450.) I hadn't ever thought about making pizza at home before I saw this recipe, but now I'm hooked — it was so easy to make this dough. We made mini pizzas, rather than a big pie; the first time I rolled out the dough, I rolled it VERY thin — it made a wonderful, crispy, thin crust pizza. Second time, I made it a bit thicker. It would have turned out better to cook it according to your directions (25 minutes at the lower temp of 425). For the sauce I used "Ultimate Pizza Sauce" — recipe # 114392 — makes a really first-rate pizza. Thanks!

From: KIM WILSON

On Apr 22, 2004

I took the advice that Elmolvsu gave in her review about the salt and seasonings, and added a half teaspoon of garlic salt, and a dash of Italian Seasonings, It came out great. My kids gobbled it up in no time. I no longer have to set dough out to rise before I go to work in the morning. Deffinatly a keeper. Thanks for posting this!!!

From: Missy Wombat

On Mar 7, 2004

If you like thick bready pizza crusts and you needed that crust 5 minutes ago, this is the recipe to use. I've had my eye on this recipe for a while now and it lived up to its promise. Very easy and with a very reasonably taste. Excellent pizza dough!

From: ketchup

On Feb 8, 2004

This has got to be the best and easiest pizza crust I have ever tried! I will never go back to a yeast crust. Thank you for such a wonderful recipe.

From: tbean1

On Nov 30, 2006

Everyone really likes this crust. I used Amstel Light beer, and added garlic powder, salt & italian spices. Awesome & Easy!