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Summer Squash Pizza Crust

Reviewed: Jul. 25, 2011
This is a "must have" recipe for squash growers and ice cream makers! I've made this twice in the past week. Both times, I used about 3-4 yellow squash and 3-4 egg whites (leftover from making custard style ice cream). I also spread the mixture very thin on sprayed parchment paper. I didn't turn it over and it was perfectly cooked after about 35 minutes. The first batch, I tried to stick closely to the recipe, but took some advice from the reviews I read. I added the suggested, garlic and oregano, as well as, the egg whites. It was really yummy and as it baked the smell let the family know pizza was coming. :) I served it with tomato sauce, spinach, garlic and basil feta. mmmm! The second time, I added Celestial Seasonings 7 Pepper Jamboree spice blend and omitted the salt (the blend has salt in it). This added a nice spiciness to it. I also turned this batch into individual size rounds for making a pita sized flat "bread". This batch was made using a mixture of oat flour and ground flax (I will be serving it to a gluten-free friend). The texture was more hearty. I served this one as a salad pizza with salmon chunks and a fennel vinaigrette. Thank you for posting this recipe. I love the versatility of uses and that I can use the wonderful squash I grow! It will definitely be a keeper!!!
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