Comments on: The Basics: Summer Squash Pizza Crust (with Gluten-Free Variation)

By: Peggy Paul Casella

Peggy Paul Casella — Wed, 20 Jul 2022 01:37:56 +0000

In reply to Janie Heath. I'm so glad you like the recipe as much as I do!

By: Janie Heath

Janie Heath — Tue, 19 Jul 2022 19:38:27 +0000

Great way to use up zucchini and yellow squash. A lot better than cauliflower crusts and more substantial. Even my husband likes it. Freezes well too then put under the broiler before adding toppings.

By: Sandie

Sandie — Thu, 23 Aug 2018 20:30:24 +0000

Looks like a great

By: Peggy

Peggy — Thu, 12 Oct 2017 23:08:48 +0000

In reply to Dana Delaney. Yum--that sounds awesome!

By: Dana Delaney

Dana Delaney — Thu, 12 Oct 2017 20:13:56 +0000

I made this over the weekend and it was delicious! I had some roasted spaghetti squash, so used about 2 cups of squash, 2/3 cup GF flour blend, 1/4 cup grated Parm cheese, 2 eggs, and a variety of spices that like basil, Italian blend, onion powder, garlic powder, salt and pepper {enough to make the crust not taste like an egg quiche}. I blended it all up by hand into a fluffy batter. Spread it into a cast iron pan and baked at 410* for 17 minutes. Added toppings and baked again for about 10 minutes (until the pepperoni 'looked' done). It was delicious! Thank you for the suggestion. I'm not a fan of a cauliflower crust as it still tastes like the veg.