Squash Dough Pizza
From Member Michael Jordan
4 cups summer squash (zucchini, yellow squash, pattypan)
3/4 cup all-purpose flour
1 1/4 cups shredded mozzarella cheese (opt. sub ¼ cup of mozzarella cheese for parmesan)
2 eggs, beaten
2 Tbsp Italian seasoning
salt to taste
1 jar pizza sauce
2 c. mozzarella cheese
Preferred pizza toppings
Finely shred summer squash (in a food processor if available). Place squash in colander and let it drain for about 30 minutes.
In a large mixing bowl, combine squash, flour, cheese, eggs, Italian seasoning, and salt. You may need to continue adding flour gradually until the dough reaches the proper consistency. It shouldn’t be too sticky, nor dry and crumbly.
Spread the mixture evenly over a greased and floured baking sheet and bake at 350 for 20 minutes. Remove from oven and flip crust over (You may need to cut the dough in half in order to make it more manageable.) Brush top with olive oil and return to oven for 15 minutes.
Remove from oven. Flip back over and top with sauce, cheese, and preferred toppings. Increase oven temperature to 425 and bake for 15 more minutes or until cheese is melted and just beginning to brown.