It holds together due to the cheese and eggs baking and setting first. Keep in mind it is much like a quiche so the smaller the pan(the thicker the batter when poured) the more the crust would be quiche like...the larger the pan(the thinnner the batter when poured)the more it is indeed pizza crust like. My wife and I relly like a thin crispy crust, so I may experiment with pouring even less batter next time...I was very good, held together and most importantly kept me from calling papa johns last night
