The best low carb pizza crust!!! Easy to make!! Can add different seasonings depending on the toppings, I did a barbecue chicken and the family loved it!!

This is a good crust, and a healthy alternative to a traditional crust. I placed the shredded zucchini in cheesecloth and squeezed out the moisture. Then I placed the zucchini and cheesecloth between a folded clean dish towel and rolled out even more moisture with a rolling pin.

This is DELICIOUS! The whole family loved it! There were a few things I did differently from the recipe. First, I used butternut squash. After shredding it, I drained it in a cheesecloth bag for four hours, then let it sit uncovered in the fridge overnight. It was nice and dry the next day. I used whole wheat flour instead of all-purpose for a healthier crust. I added garlic and oregano to the mix, which gave it some great Italian flavors. We had it with a nice tomato sauce and cheese, and the meat-eaters in my family had pepperoni, which they said was delicious. I highly recommend this recipe, whether you're looking for a healthy alternative to traditional pizza crusts or just want to try something a little different!

I used a jelly bag to drain the squash to a very dry consistency. I used parm cheese only and added fresh oregano, garlic and onion powder.

delish!

Good, sticks to the pan pretty bad but is a good way to use up extra squash!

very easy recipe, will definitely use this again for my home made pizza

Great way to eat a healthier pizza! I did top it with pepperoni, and my whole family enjoyed it. It wasn't too soggy the next day. I think really squeezing the water out makes the difference in sogginess.

Delicious! Did take the advise of making sure to squeeze out all liquid from squash, then let dry for about 6 hours on paper towels in the sun. Edges were crispier than the center, but wonderful flavor. May even make this into breadsticks next time. I'm collecting squash from my gardener friends to make more of these!

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!!!