This is a winter favorite of ours! When we’re sick of summer squash, we shred it, freeze it in quart bags, then enjoy this nutrient-loaded pizza crust all year long.
Zucchini Crust Pizza
adapted from Meat on the Side by Nikki Dinki
Be sure to allow time thaw and drain the shredded squash. You can do this the day before or earlier in the day.
1 quart frozen shredded summer squash, thawed and drained
or 1 quart shredded summer squash, cooked until semi soft
¾ cup grated Parmesan (3 oz.)
½ cup flour (any kind)
1 large egg
1 cup pizza sauce
sliced vegetables for topping
mozzarella and Parmesan cheese for topping
Preheat oven to 400 degrees F and line baking sheet with parchment paper (or grease if you don’t have). After cooking (if it’s fresh) and draining, you should end up with about 2 cups shredded zucchini. Place in a large bowl and add parmesan, flour and egg. Stir until dough forms. Flatten onto pan with your hands until ¼ to ½ inch thick. Bake until golden brown and firm, about 20 minutes. Use this time to cook your toppings if you like them more soft and less crunchy. Flip, add toppings, and bake 20-25 minutes more.