Summer Squash Pizza Crust Recipe
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Summer Squash Pizza Crust

By: Dawn Davis  
"Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair."

Rating: This weblink has been rated 53 times with an average star rating of 4.4 Read Reviews (47)

Rate/Review | 2,227 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 cups finely shredded zucchini or yellow summer squash
  • 3/4 cup all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 eggs, beaten
  • 1/2 teaspoon ground black pepper
  • salt to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
  3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
  4. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
  5. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
  6. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
  7. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

Footnotes

FOOTNOTE

  • This will be a non-traditional crust, as it will be somewhat soft. Depending on your toppings, you may need to bake it at 400 degrees F (200 degrees C) for a few more minutes to heat toppings and further reduce sogginess.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 132 | Total Fat: 5.8g | Cholesterol: 66mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2007 by BRIEAHN 
I have made this twice and it has been delicious every time. It is imperative to get the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2004 by HOOLIE 
I saw other reviewers had trouble with a soggy center -- thanks for the tip. I think I found a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2004 by CAJUNSGIRL 
As long as you squeeze as much water out of the squash as possible, this crust cooks evenly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2003 by BETCSTEV 
WONDERFUL!!! A fun and tasty way to use the overflow of squash from the garden!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2005 by LISMITH 
This is a very creative and delicious way to use squash! I'm on a modified low-carb diet... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2007 by family magic 
Like some others said, I let the squash drain a couple hours, then I really squeezed it till... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2007 by sweetpea 
Tasted good, had some issues making the recipe though. Was far too wet, took twice as long to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by KEELA823 
I sprinkled a little feta cheese on top... couldn't stop eating it! We ate it as a side dish... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2007 by JEJ117 
After flipping I would suggest broiling for almost 7 minutes. We'll definitely do a thinner... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2005 by EGGIWEG 
Very good! I used whole wheat flour instead of regular, and I spread it pretty thin in the... MORE

 
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