Summer Squash Pizza Crust

Summer Squash Pizza Crust

Dawn Davis 0

"Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair."

Ingredients 1 h 30 m {{adjustedServings}} servings 131 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
  3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
  4. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
  5. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
  6. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
  7. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.
Tips & Tricks
How to Make Pizza Margherita

See how to make a classic pizza margherita.

Potato Pesto and Feta Pizza

See how to make a pesto and potato pizza.


  • Note
  • This will be a non-traditional crust, as it will be somewhat soft. Depending on your toppings, you may need to bake it at 400 degrees F (200 degrees C) for a few more minutes to heat toppings and further reduce sogginess.
Rate recipe

Your rating


Reviews 71

  1. 87 Ratings


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.


I saw other reviewers had trouble with a soggy center -- thanks for the tip. I think I found a good trick! I let the zucchini sit in a colander, weighted down with a slightly smaller bowl and some canned veggies, in the fridge for about an hour. Then I squeezed it by hand and got rid of even more water. Used just 1 whole egg and 1 egg white, and spread the mixture pretty thin, reserving leftover for a small patty to bake. Nicely crisp, and even my very picky boyfriend loved the pizza that we made. I'll make this again, despite the extra time it takes!


This crust recipe is brilliant!!! My family had NO idea that this was made from squash. Hubby and I are low carbers and this is a keeper in my file!!! Three things make this recipe alot less labor intensive...non stick spray, to keep the dough from sticking to your hands...parchment paper makes flipping the dough a cinch...cheesecloth lets you wring almost every drop of liquid from your squash---the drier your squash is the better your end result will be---this really is the key to success with this recipe. I shredded the squash til it was almost a puree and suspended it over the sink in a cheescloth bag for most of the day, then wrung it nearly dry. I added onion and garlic powders, oregano and pepper to the dough for added flavor. I added an extra egg white for crispness. I agree that thinner is better for this crust and might leave out the mozzarella next time, subbing it for extra parm. This makes a great traditional pie with sauce and pepperoni, but would be great with any variety of toppings. I know I won't be giving away my excess squash from the garden this year! Dawn, thank you for this wonderful guilt-free recipe!