Don't expect this recipe to have the same texture as a traditional dough-crusted pizza. While it holds together fairly well after it's been cooled, you may still want to have some forks handy. Also, while I chose to keep my toppings simple with two cheeses and some Italian seasoning, we all agreed that it would be good with peppers, onions, mushrooms, meat... just about any "normal" pizza topping. You may want to cook the other toppings first, since after you top it, the pizza will be in the oven just long enough to melt and brown the cheese. The topping quantities in the recipe are simply guidelines, as everyone is different - some like more sauce, some (me!) like a lot of cheese... just make it how you like it!