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I loved this recipe, its light and crispy. I did not have a food processor but I still made the dough. I did have to add at least 1/2 cup of flour to make the dough form a ball(may be due to lack of food processor?) It was sooo delicious. I have been on a health kick for a while and this absolutly kept me from ordering fatty oily take out. I topped my pizza with a few sliced Babybel light cheese, my own low cal sauce with sliced fresh tomato and spinach. OH MY!! looked beautiful and tasted AWESOME... EDITED-- I replaced the white flour completely with whole wheat flour to make it a little more healthier and it was just as delish.

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daggle February 13, 2008

I made this tonight and it was wonderful! I added some garlic and herb seasoning to the dough before kneading. I also did the dough by hand as I do not have a food processor, and it came out great. Thanks for a great recipe!

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Jademoon May 19, 2010

Although this pizza crust has no oil - making it fat free - the calories are very hight! If you're on WW this pizza crust is 17 points - that's just the crust alone. 1/2 the pizza crust 8.5 points, and so on. Just way too many points going into this crust alone. Sorry.

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Amatuer Chef January 22, 2007

Excellent crispy crust! I started a no oil vegan diet and have been searching for a pizza crust without oil. I used whole wheat flour; forgot to add the salt, and threw it in my cast iron skillet. I heated my oven to 200 degrees and put the dough in a bowl sprayed w Pam and covered with plastic wrap and towels on the stovetop to keep it warm. It rose splendidly in 20 minutes and the skillet was nice and hot for the pizza. It was crispy and tasty even without adding the salt. Obviously, next time I will add the salt because it does need it. Thank you. It is a keeper!

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pyrlgyrl November 11, 2012

Absolutely five star! This is fantastic and will be my standard pizza crust recipe. It's amazing how simple it is, but so good. I added a little cornmeal after I rolled it at the end for texture. My husband never eats the crust, even when we're in nice pizza restaurants. Tonight he did - probably because it's nice and light and crispy, like a yummy bread stick. While I don't know if white flour is ever "healthy" this crust is far better than what you get ordering a pizza. The crust I used to make years ago had a full cup of olive oil per pie...yuck! Thank you Jen for an outstanding recipe, one of the few I have printed just in case Zaar ever went out of business.

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FLKeysJen February 08, 2008

Marvelous. This made two 12" crusts (the size of my pizza stone) and I used Corn and Mozzarella Pizza topping. These crusts come out of the oven a light golden color, thin, crisp and light as air. I baked mine once, with the topping on, at 450? for 12 minutes. A winning recipe, ladypit.

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sugarpea February 03, 2008

This has become our Friday night special. No more $21.00 delivery charge. Best of all I don't even feel bad after eating it. So to make up for eating a healthy dinner I make sure my husband stops to get some ice cream on the way home. Thanx Ladypit

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Mandinka March 23, 2007

Sounds yummy :) I would suggest cutting the yeast down to either a half of packet or 1 teaspoon. Allow for the extra rise time 45-60 mins.

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Diana in KS February 02, 2007

This is really tasty! I highly recommend adding Italian seasonings and some fresh minced garlic (or garlic powder) to the dough before it rises; it just adds another layer of flavor to your pizza. If you forget to add it (which I often do!) you can also spread the herbs prior to putting on your sauce.

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smellyvegetarian June 17, 2006
Oops, It's a Fat Free Pizza Crust