Zucchini/Summer Squash Pizza Crust – gluten free

Zucchini  or Summer Squash Crusted Pizza

2 cups (packed) grated zucchini (about 2 – 7 inchers), or 2 cups cooked summer squash

2 eggs, beaten (ok to delete one or both yolks)

1/4 cup flour – chick pea flour provides great flavoring for gluten free

1/2 cup grated mozzarella – other cheese can be substituted – cheddar is a good substitute

1/2 cup grated parmesan or asiago

pinches of favorite herbs:  basil, marjoram, rosemary, thyme, or oregano

2 tbs olive oil


1) Preheat the oven to 400 F.  Generously oil a 10 inch pie pan or cookie sheet and coat lightly with flour (rice flour works well for gluten free).

2) Combine zucchini or squash, eggs, flour, cheese, herbs, and 1 Tbsp olive oil in a bowl and mix well.

3) Spread onto the prepared pan and bake for 35 to 40 minutes, or until golden brown.  Remove from oven.  When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later – very important.

4) Top with your favorite pizza items and bake at 400 F until heated through.


Topping suggestions:

extra olive oil

1 large ripe tomato, sliced

extra mozzarella, sliced or grated

2 to 3 large cloves garlic, thinly sliced

sauteed mushrooms

thinly sliced bell peppers or onion

sliced olives


sliced meat or ground beef

pesto or pizza sauce

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