Reviewed: Jul. 24, 2008

I've never written a review before, but I have to add my 2 cents - this is a really neat recipe. It's not 'exactly' pizza crust, but it's a pretty close. My husband wasn't as crazy about it as I was but considering how much healthier and lower-carb it is than real pizza crust, and how much I am addicted to pizza - I LOVED IT. I would never have thought that it was squash if I hadn't known. It's amazing! I made it with 1/2 whole wheat 1/2 unbleached flour, in cake pans, as suggested and it made 3 9" crusts. They flipped over pretty well for the most part. Thanks for a great recipe!

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PaintyLiz

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Reviewed: Aug. 20, 2007

Like some others said, I let the squash drain a couple hours, then I really squeezed it till dry. To bake it, I put parchment paper on the pan first, then turning it over onto the cookie sheet was a breeze!!!! We covered it with a little ranch dressing, then cooked, chopped chicken, sliced black olives, tomatoes, more ranch, then shredded pizza cheese. Absolutely wonderful--even my kids who hate zucchini loved this one!

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family magic

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Reviewed: Aug. 13, 2007

I used yellow baby patty pan squash and really squeezed it dry. I put the crust on non-stick foil and this made it really easy to flip. This was really tasty, but next time I may add more seasons like basil, oregano and garlic powder to give it more flavor.

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Jessica C.

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2007

This is a very tasty way to have your pizza but lessen your carb intake! Try using an alfredo type sauce and lots of vegetables as topping. I used sweet onions, fresh tomatos, black olives and artichoke hearts. Thanks for a great recipe.

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Victoria G.

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Reviewed: Aug. 5, 2007

I made two crusts from this recipe, pressed them out very thin, and had no problem with flipping or sogginess. I added oregano and garlic powder. This recipe was a little too animal product intensive (cheese and eggs) than I prefer, but had good flavor and was an okay change from our usual fare. Quiche fans would probably enjoy this recipe. Thanks for sharing, Dawn.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 2, 2007

I have made this twice and it has been delicious every time. It is imperative to get the squash as dry as you can. I use 2 1/2 pan size pans to bake this, and press it out to about 1/4 of an inch thick. It is an irregular shape, kind of like an oval. I also use olive oil pan spray on my hand when pressing it out to keep it from sticking to me. A couple of changes I made were: reduced it down to 6, but still get 8 slices. Use 2 1/2 egg whites (helps it to crisp) add garlic powder and oregano. It browns up nicely and is the close to a hand tossed crust.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 15, 2007

After flipping I would suggest broiling for almost 7 minutes. We'll definitely do a thinner crust next time and set out the squash on a baking pan to dry ALL DAY. We had it in a colander for at least 4 hours and the recipe was still a little moist........but OH SO YUMMY!

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JEJ117

Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA

Living In: Metuchen, New Jersey, USA

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Reviewed: May 1, 2007

Tasted good, had some issues making the recipe though. Was far too wet, took twice as long to bake. Maybe my fault, maybe the recipe, I'm not sure, but next time I make it I'll be a lot more careful to fully dry the squash. Also seemed like too much for the pan, too thick, will be dividing the recipe for two crusts next time. I love a crispier crust. Also I added some garlic and fresh oregano to the mix, gave it a really nice flavor. Would definitely recommend this with a few little changes.

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sweetpea

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Reviewed: Jul. 20, 2006

While the flavor was okay, it was way too salty. I only put a few shakes of salt on the squash. I can't imagine using the full measure of pepper. Just used a few dashes and it was plenty for me. Recipe was a lot of trouble for the outcome.

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KALICEC

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Reviewed: Jul. 19, 2006

Really liked this, for a low-cal crust alternative. A bit high in sodium and fat, but hey...Will make it again. I baked it in 2 10-in pyrex pie plates, and it came out sufficiently crispy. I didn't bother with the "flipping" part. Watch out on the broiler part. I broiled one of my crusts for 3 minutes and it was darn near burned. The second one I only broiled for 1 minute. Overall, a nice alternative crust for home-made pizza.

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Sheila

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Reviewed: May 25, 2006

I thought this had *awesome* flavor but not the flavor of pizza per se. I used yellow (summer) squash and only used parmsesan (not mozzarella) cheese. I messed up the flipping and it looked like scrambled eggs/a messy omelet. I would make this again. I'll reinforce that you need to take the crust out of your pan (cake pan, springform, casserole dish, etc.) before you top it. :)

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MedMimi

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 31, 2006

I used frozen zucchini from our garden last year, drained WELL, but wasn't impressed as a pizza. Instead of using a jelly roll pan I used a springform pan which worked great instead of trying to turn it over with a spatula. As a baked flat bread this would be fine.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Sep. 2, 2005

Very good! I used whole wheat flour instead of regular, and I spread it pretty thin in the pan. I ended up with 16 servings of yummy pizza crust!

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EGGIWEG

Cooking Level: Expert

Home Town: Walla Walla, Washington, USA

Living In: Hilo, Hawaii, USA

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Reviewed: Aug. 22, 2005

This is a keeper. Did use whole wheat flour as suggested. Also going to limit my toppings. Had too much when I made this. Was good, but I think less would be better.

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LindyLou

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Reviewed: Aug. 11, 2005

I used 2 9" cake pans instead of the jelly roll pan. It makes it cook more evenly and makes it look more like a pizza crust.

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DHARMABUMX

Cooking Level: Expert

Home Town: Oakton, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jul. 19, 2005

I was slightly doubtful about this recipe, but it was absolutely wonderful. I topped it with a tomato alfredo sauce, a small amount of grated mozzarella, sauteed Italian turkey sausage, red peppers, mushrooms, spinach, and onions. It might have been the first time my husband gave rave reviews to something so healthy!

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MRSROGERS1

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Reviewed: Jul. 18, 2005

Flipping the crust is almost impossible. I ended up having to cut it into quarters. The taste was great, the ease of preparation and presentation were not so easy.

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CHEF PIE

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Reviewed: Apr. 8, 2005

This is a very creative and delicious way to use squash! I'm on a modified low-carb diet (whole grains only, lots of veggies) so this was perfect for me after substituting whole wheat flour. I topped this with traditional pizza toppings and it was wonderful! Definitely does not taste like squash. I used frozen grated squash from last summer's harvest. I thawed and drained it, then spread it out on paper towels, salted, and let it stand to get out as much water as possible. I didn't have enough parmesan cheese, so I used about half the amount called for and added more whole wheat flour to make up for it. When I spread it in the pan it was very sticky so I dusted it well with more whole wheat flour and rolled it out thin. It turned out very crispy and delicious!

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LISMITH

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Reviewed: Mar. 15, 2005

This was terrific. I used the whole wheat flour like others suggested and it turned out fabulous. Topped it with shrimp and diced tomatoes and a guilt free gourmet pizza!

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