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.
1. Shred zucchini or other summer squash 2. Toss with salt, let drain, and then squeeze out as much liquid as possible. 3. Mix the squash with other ingredients, then press it out on a parchment-lined baking sheet or pizza pan. 4. Bake until golden and firm. 5. Top and bake just until the cheese has fully melted.
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.
Looking for more gluten-free recipes? Check out my Cauliflower Pizza Crust, Gluten-Free Pizza Dough, or Keto Pizza Dough.
Want more zucchini recipes? Try this one, this one, this one, or this one.
Zucchini Summer Squash Pizza Crust
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.
Video
Check out the Zucchini Pizza Crust web story.
Dana Delaney says
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.
Peggy says
Yum--that sounds awesome!
Sandie says
Looks like a great
Janie Heath says
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.
Peggy Paul Casella says
I'm so glad you like the recipe as much as I do!