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Summer Squash Pizza Crust

Rated as 4.46 out of 5 Stars

"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."
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1 h 30 m servings 131
Original recipe yields 8 servings


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  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.


  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 131 calories; 5.7 11.6 8.6 60 211 Full nutrition

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  1. 98 Ratings

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Most helpful positive review

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 in...

Most helpful critical review

While the flavor was okay, it was way too salty. I only put a few shakes of salt on the squash. I can't imagine using the full measure of pepper. Just used a few dashes and it was plenty for ...

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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 in...

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 so...

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 lab...

As long as you squeeze as much water out of the squash as possible, this crust cooks evenly and perfectly. You do have to be sure to cook it for as long as directions say; it does get pretty br...

Like some others said, I let the squash drain a couple hours, then I really squeezed it till dry. To bake it, I put parchment paper on the pan first, then turning it over onto the cookie sheet ...

This is a very creative and delicious way to use squash! I'm on a modified low-carb diet (whole grains only, lots of veggies) so this was perfect for me after substituting whole wheat flour. I t...

WONDERFUL!!! A fun and tasty way to use the overflow of squash from the garden!!

Tasted good, had some issues making the recipe though. Was far too wet, took twice as long to bake. Maybe my fault, maybe the recipe, I'm not sure, but next time I make it I'll be a lot more car...

After flipping I would suggest broiling for almost 7 minutes. We'll definitely do a thinner crust next time and set out the squash on a baking pan to dry ALL DAY. We had it in a colander for a...