Summer Squash Pizza Crust

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Summer Squash Pizza Crust to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Summer Squash Pizza Crust, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups finely shredded zucchini or
• yellow summer squash
• 3/4 cup all-purpose flour
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• cheese
• 2 eggs, beaten
• 1/2 teaspoon ground black
• pepper
• salt to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer

Step 3: Technique & Execution

Let stand 15 to 30 minutes and press all remaining liquid out of squash

Step 4: Technique & Execution

In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt

Step 5: Technique & Execution

Spread the mixture into a greased and floured jelly roll pan

Step 6: Technique & Execution

Bake for 25 minutes in the preheated oven