Best 3 Summer Squash Pizza Crust Recipes

Craving a pizza that's light, crispy, and bursting with summer flavors? Look no further than this Summer Squash Pizza Crust recipe! Made with a unique blend of grated summer squash, almond flour, and Parmesan cheese, this crust is not only delicious but also gluten-free and low-carb. Say goodbye to heavy, doughy pizza crusts and hello to a healthier, more refreshing alternative.

In this article, you'll find two mouthwatering recipes that showcase the versatility of this summer squash pizza crust. The first recipe features a classic Margherita pizza topped with fresh tomatoes, mozzarella cheese, and basil. The second recipe takes a more creative approach with a flavorful combination of roasted vegetables, goat cheese, and a balsamic glaze.

Whether you're a pizza purist or love experimenting with new flavors, these recipes are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's dive into making the most delicious summer squash pizza you've ever tasted!

Let's cook with our recipes!

SPAGHETTI SQUASH PIZZA CRUST

Spaghetti Squash Pizza Crust image

Provided by Katie Lee Biegel

Time 2h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 small to medium spaghetti squash
2 large eggs
1/2 cup shredded mozzarella
1/2 teaspoon garlic salt
Nonstick cooking spray
Desired sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil

Steps:

Preheat the oven to 400 degrees F.
Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.

SUMMER SQUASH PIZZA

Summer Squash Pizza image

This delicious pizza is topped with summer squash and zucchini that have been sautéed in a skillet until crisp-tender.

Provided by My Food and Family

Categories Home

Time 32m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 ready-to-use baked pizza crust (12 inch)
2 large plum tomato es, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

Heat oven to 450ºF.
Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing.
Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses.
Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 14 g

SUMMER SQUASH PIZZA

Summer Squash Pizza image

This recipe was e-mailed to me by Kraft Foods. This is a great way to use up those extra tomatoes and zucchini and yellow squash you seam to have an abundance of this time of year!

Provided by Pat Duran

Categories Vegetable Appetizers

Time 30m

Number Of Ingredients 8

Ingredients

1 medium 12-inch ready to use baked pizza crust
2 large plum tomatoes, sliced
3 Tbsp kraft tuscan house italian dressing, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 1/2 c kraft shredded mozzarella cheese
1/4 c kraft grated parmesan cheese
2 Tbsp chopped fresh basil

Steps:

1. Heat oven to 450^. Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
2. Arrange tomatoes over crust; brush with 1 Tablespoon of the dressing. Heat remaining dressing in a large skillet on med-hi heat. Add zucchini and yellow squash; cook and stir 4-5 minutes or until crisp tender. Arrange over tomatoes; top with cheeses.( I added crispy bacon bits).
3. Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil. --- Note: Squash mixture may be cooked, cooled and frozen up to 2 months. Thaw and drain before using to assemble pizza. This would also be good using Susan's tortilla pizza idea.

Tips:

For a crispy crust, use a well-seasoned cast-iron skillet or a pizza stone.
If you don't have a rolling pin, you can use a wine bottle or a glass to flatten the dough.
Be careful not to overcook the crust, as it can quickly burn.
Use fresh, seasonal vegetables for the toppings.
Don't be afraid to experiment with different flavor combinations.

Conclusion:

Summer squash pizza crust is a delicious and healthy alternative to traditional pizza crust. It's easy to make and can be topped with a variety of fresh ingredients. This recipe is a great way to use up summer squash and is a perfect meal for a hot summer day.