A CSA member and good friend of ours, Laura, shared this recipe with us when we were talking about new ways to cook summer squash/zucchini.
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.
We use this recipe for making personal pizzas or to make flatbreads to go with curry. After the initial two hour rising time you can use it straight out of the fridge to have pizzas or a side in 15 minutes or less.