Reviewed: Oct. 22, 2009

This was a lot of work, but for a healthier pizza alternative it was good. My husband didn't eat it, but my kids did, and I liked it.

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Nancy Taylor

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Reviewed: Sep. 8, 2009

For the people who have a difficult time flipping it(like me), you can cook it on a non stick skillet. I put a small amount on and spread it thin. If you try to wait as long as you can to flip first time, it is much easier to get the rubber spatula underneath quickly. They turn out much like potato pancakes. My kids like to dip their bites into pizza sauce on the side of the plate.

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munin

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Reviewed: Aug. 25, 2009

Flavor is good... Have made it twice now, and am still having difficulty with the flipping, but am working thought that. Center is soft, and once toppings are added, tends to get mushy. The edges are my favorite part :) Despite some of the troubles, my family loves the flavor, and we're not ready to abandon just yet :)

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wny_mommy

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Reviewed: Aug. 12, 2009

This tasted great. Even my husband liked it! He especially liked the fact that the crust wasn't oily or greasy. I took the advice of others and dried out the zucchini as much as possible. It wasn't soggy at all.

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Renee

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Reviewed: Aug. 12, 2009

This was delicious! and what a great way to sneak veggies into my kids dinner! I took the whole thing a few steps further by adding eggplant with the squash. I also put spinah in the tomato sauce and topped it with lots of mozzarela and pepperonis! Everyone loved it.

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cory

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Reviewed: Aug. 6, 2009

I have made this twice and my whole family loves this crust better than regular crust. I am not a big fan of summer squash, and neither are my kids...but they will eat this and tell me how much they love it!!! Great way to get veggies in their system.

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Lisa

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Reviewed: Jul. 15, 2009

This was good, I couldn't flip it, has an unusual taste, but is great for diabetics and people watching their hourglass! I was happy, though, that my 6 yo daughter ate it.

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Feb. 14, 2009

OMG, this is officially my new favorite pizza crust!!!! I will never make the regular pizza dough ever again after having this! My few minor changes: I replaced half of the flour with my sourdough starter and it gave it a real kick! sooo good! I also added extra parm instead of the mozz. Lastly, i added a tablespoon of oregeno, 2 garlic cloves diced up, and some parsley. I had to stop myself from eating the entire thing after I made up my pizza so that I would have leftovers for lunch today. Kudos to the originator! and thank you!

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LaurLaur

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Wonderful way to hide veggies! My hubby loves pizza & hates vegetables, he had no idea there was zucchini in this & had 3 servings. It was a little soft in the middle but good still. I'll make this again to use up extra zucchini.

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ZIMM2GO

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Sep. 18, 2008

This was a decent crust for my BBQ chicken pizza, but it too difficult and much too time consuming to make for just an O.K. taste. I was able to use the squash I grew and I wanted something different, but I can't see making this again. All the parmesan cheese negates the low fat content of the squash so I don't see a real advantage. I made it thin on one pizza and thicker on the other. The thin was MUCH better. It needs to be crispy to be good. I don't think it would be good at all on a traditional italian style pizza, but with the BBQ pizza it was O.K.

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CRUZZZA

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

This was really yummy! I didn't flip and didn't have any problem with sogginess. I wish I would have followed the advice to use parchment paper though since it stuck to my cookie sheet. Topped with pizza sauce, spinach, feta and artichokes. Delicious!

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Bethany

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Reviewed: Sep. 7, 2008

A surprisingly good use for summer squash. I was pleasantly surprised.

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A. Stratton

Cooking Level: Intermediate

Home Town: Edna, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Sep. 4, 2008

Really good! Had some trouble flipping it, but will try lining the cookie sheet with parchment next time. Hopefully that will help!

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mzbinski

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Reviewed: Sep. 1, 2008

WONDERFUL!!! make this before you judge it....sooooooo good...my husband loved it and prefers it over regular pizza crusts now....it is def. important to flip it though...AMAZING!!!!!

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iblastBIGrocks

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Reviewed: Aug. 27, 2008

I really liked this recipe. I did not have 3/4 cup of parmesan so I substituted with 1/2 cup bread flour. I used cheddar cheese instead. I also used parchment paper which made flipping so simple. It is different and not quite like pizza dough but very good. Would definitely make this again. It can be eaten alone or with toppings. I spread a little guacamole on it and it tasted good. **I am making this recipe for the 2nd time and followed directions exactly. I would definitely use parchment if ever making it again. It was kinda messy without it. Olive is good on it.

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SAMOYED

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

The flavor was fine, if you like squash, but IMO this crust was just too much work. When I'm having a "pizza night" I tend to want something quick and easy for the crust. I agree with other reviewers who said they could see this more as a flatbread, cut into sticks or wedges. Also, definitely use parchment, as another reviewer suggested, that makes the whole flipping issue so much easier.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Aug. 7, 2008

I liked this a lot! My husband is very picky, noticed something was different about this crust and disapproved when I told him what it was made with (he hates squash), but I honestly thought it tasted just as good as any other pizza crust. Somewhat different texture, but not bad by any means, just less "bready". I made sure the squash was drained and well wrung dry, added some whole wheat flour to the all-purpose in place of the mozzerella (had none), and added a little oregano, garlic salt, and onion salt. Very tasty!

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MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Aug. 3, 2008

I actually thought this was too flavorful as a pizza crust (unless you are just topping with sauce and cheese). It would be great cut into long strips and served as a breakstick-type item.

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INDIGO184

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Reviewed: Aug. 1, 2008

AWESOME!!!!I couldn't believe it...my kids ate it up (HAAHAA!!) I process summer squash and drain in a cheese cloth 30 minutes and then really squeezed it. I topped with spinach garlic feta olive oil and oregano...it was gone in no time! thanks i will use this a lot

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Jul. 25, 2008

Delicious! A little softer than the usual crust, but that makes it more dynamic! I made a regular mushroom pizza with it, but next time I think I'll try some feta and artichokes as suggested. Yum!

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