Pour-On Pizza Crust

This is great for an emergency, when you just *have* to have a pizza or when you need to whip up something quick and don't have time to mess with yeast dough. The herbs can be baked into the crust, if you like.

1 c flour
1 scant t salt
1 egg
1 c water
optional: 2 t mixed dried "pizza-type" herbs

Mix and pour on to a 12' round pizza pan (spray first with Pam).
Bake at 425 degrees for 25-30 minutes.

1 c tomato sauce plus herbs of your choice (or pizza sauce if you're fancy)
1 c chopped onions
1 c chopped mushrooms (canned ok)
4 oz. grated cheese

Spread sauce on crust and sprinkle on rest, ending with the cheese.
Bake until cheese melts, about 10-15 more minutes.

Variations:
1. I usually add 1/2 t baking powder to the crust to make it puff up more like a thick-crust pizza. 2. After you pour the crust onto the pan, you can put on meat. (I like to cook mine first and drain the fat off.) Then bake the crust + meat for 25-30 minutes. Before adding the sauce, you may want to sop up any extra fat.


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marbeth@marthabeth.com