Not only is this zucchini / summer squash pizza crust low-carb, hearty, and full of nutrients and flavor — it can also be gluten-free if you use all-purpose wheat-free flour.
You might say the recipe was born out of desperation . . . or squash exhaustion. I developed it years ago, when one of my summer squash plants swallowed my garden bench and we were eating the stuff almost every night in salads, breads, sautés, and stir-fries.
The first few versions, based on various recipes on the web, were either too watery or too floury. Another recipe I tried barely used any fresh zucchini at all, leaving me wondering why I hadn't just made regular pizza dough instead.
But then this one happened. It was hearty enough to stand up to most toppings. It had a flavor of its own, which punched up the whole experience of the baked pizza. And — bonus time — it could satisfy my gluten-free pizza-loving friends with a simple switcho-chango. The ½ cup of all-purpose wheat flour can be swapped out for the same amount of gluten-free flour.
The texture of this zucchini squash crust is light yet substantial, kind of like the bottom of a perfectly cooked frittata. It holds together well and can support a few good toppings, but you'll miss out on its distinct flavor if you pile on too much. Try it with cooked-down tomato sauce (which won't add extra water), shredded low-moisture mozzarella, and sliced pepperoni. Or, top it with olive tapenade and feta cheese.
Zucchini Summer Squash Pizza Crust
- Pizza pans or large rimmed baking sheet(s)
- parchment paper
- 2 pounds zucchini or summer squash, grated (about 6 cups)
- 2 teaspoons fine sea salt, divided
- ½ cup all-purpose flour or 1-to-1 All-Purpose Gluten-Free Flour blend
- ¾ cup finely grated parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons finely chopped fresh basil (or 2 teaspoons dried Italian herb blend)
- Preheat the oven to 425°F. Line a baking sheet or pizza pan with parchment paper.
- Line a colander with a clean kitchen towel, place the shredded squash inside, and toss with 1 teaspoon of the salt. Set the colander in the sink and let it drain for 20 to 30 minutes. Gather up the sides of the towel and squeeze as much liquid as possible out of the squash.
- When you can't squeeze any more liquid out of the squash, transfer it to a medium bowl along with the flour, parmesan, eggs, basil, and remaining teaspoon of salt. Mix with your hands until well combined. Turn the dough out onto the prepared baking sheet or pizza pan and use your fingers to press it out evenly into a disk about ½ inch thick and 10 to 12 inches in diameter.
- Bake the crust for 15 to 20 minutes or until it is golden brown, then sprinkle on your toppings and bake 5 more minutes or until the cheese has melted.
- Remove the pizza from the oven; slice and serve.
Check out the Zucchini Pizza Crust web story.