Zucchini Summer Squash Pizza Crust
This easy-to-make summer squash pizza crust is a great way to use up a bounty of zucchini or other similar varieties. For a gluten-free version, swap out the wheat flour for your favorite gluten-free all-purpose flour.
Makes: 1 (10- to 12-inch) crust
Cost: $5
Equipment
- colander
- Pizza pans or large rimmed baking sheet(s)
- parchment paper
Ingredients
- 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)
Instructions
- 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.