Comments on: Cracker Pizza

By: Christy

Christy — Sat, 11 Feb 2012 03:41:26 +0000

I baked this on a pizza stone and it was not quite right…the top and the edges looked perfect! However, the rest was not crisp and was basically soggy, a real let down….I believe baking it directly on the oven rack would be perfect. I will try it that way and post the results.

By: Michael Knife

Michael Knife — Sat, 24 Dec 2011 05:21:39 +0000

I’ve been making a variation of this pizza for years. The kids love it as a snack and it’s quick and easy to make. I make mine in the toaster over and they come out nice and crispy every time.

By: 3jsmom

3jsmom — Fri, 23 Dec 2011 00:03:28 +0000

oh my gawsh! We call this a “Pizza-Dilla” have been making it for years! Super duper tasty…

By: bgoodny

bgoodny — Wed, 21 Dec 2011 15:56:11 +0000

These are great. We like to make pizzas on pita bread also. Just split them apart and put toppings on split side.

By: Green

Green — Wed, 21 Dec 2011 13:34:01 +0000

To avoid soggy crust, place a cooling rack on a cookie sheet, then place the prepared pizza on the rack. Bake as instructed. No muss, no fuss, and a crispy crust!

By: marilyn

marilyn — Wed, 21 Dec 2011 13:06:28 +0000

My family loves my pizza dough – I use the breadmaker with the recipe that came with it for pizza dough. Simple, easy, and I don’t even leave it the full amount of time; when it beeps to tell me it is going to rest for a little while, I take it out and put it into an oiled bowl and start another one. I usually make 3 when cooking for my family. By the time I take the 3rd one out the first one is ready to go onto the pizza pan.

By: Mary

Mary — Wed, 21 Dec 2011 12:47:02 +0000

Made this for dinner last night! Was I living under a rock that I didn’t know about tortilla pizza? I love making homemade pizza and I have a fabulous dough recipe, but this was so quick and so easy I will definitely do it again!

By: Val

Val — Wed, 21 Dec 2011 04:03:49 +0000

For those getting a soggy crust~ I’ve been doing this for several years and you should prebake the crust (with a little olive oil brushed on) at 425 for about 8 min. This gets it really crispy. Then add toppings and go from there. Usually about 10-12 more minutes to get the cheese good and melted. I’ve got a version with veggies and goat cheese I make regularly and this thin crust is great for it! Great blog and great ideas here!!!!! Following….

By: hermitgrrl

hermitgrrl — Wed, 21 Dec 2011 01:20:31 +0000

I’ve made 3 of these since I read this yesterday, but my Mom ate one so I feel a little less guilty about this new found pleasure! Awesome recipe! I made mine in a toaster oven. 375 degrees (they cooked a little too fast at 415 but it’s a powerful lil’ toaster) directly on the rack, and I now have a new regular meal. It’s great for single servings! Thanks for sharing this!

By: Heather :) :) :)

Heather :) :) :) — Wed, 21 Dec 2011 00:57:00 +0000

Oh, this looks so good. I used to make these as a young teenager, when we didn’t have a lot of money to buy food. I called them “Depression Pizzas”…as in Depression Era I used tortillas and would baked them in my toaster oven. i’m so going to try this and make it gluten-free Love and hugs from the ocean shores of California, Heather