I found one way to really improve the crust on this is to use less egg. I've made this many times doubling the recipe and using 4 eggs, and the crust always came out limp, kind of like a pizza crepe. But using 3 eggs for two pizzas, the crust came out more crust-like, browned better, and could be eaten out of hand like a "real" pizza. I guess making a single pizza, I might try only one egg or one whole egg and either the yolk or white of a second egg.
A decent repice, but not chewy or substantial enough for my taste. Next time I will try it with high-protein bread flour and beat the batter longer, to produce more gluten and make it tougher. I like pizza crust with a little fight in it! Also, I lined my baking pan with foil and greased that with non-stick cooking spray. BIG MISTAKE! The pizza stuck quite badly. Next time, I'll make it without the foil and deal with scrubbing the pan!
I gave this 5 stars for ease of preparation and not to mention it tasted good too. I left the bell pepper out and added sliced fresh mushrooms. My family really liked this pizza. Thanks Kangastyler in COSTAL, Maine. Bullwinkle.