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Old 07-16-2004, 08:55 AM   #1  
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Join Date: Apr 2004
Location: Upstate NY
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Height: 5'11"

Default Summer Squash Pizza Crust

Summer Squash Pizza Crust
Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair.

Prep Time: approx. 30 Minutes.
Cook Time: approx. 1 Hour.
Ready in: approx. 1 Hour 30 Minutes.
Makes 4 servings.
Printed from Allrecipes, Submitted by Dawn Davis

4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour (For SBD, use WW flour)
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (For SBD, use Part-Skim Mozzerella)
2 eggs, beaten (several people rating this recipe said to use one egg or one whole egg and one egg white to make the center crispy rather than soggy)
1/2 teaspoon ground black pepper
salt to taste

1 Preheat oven to 350 degrees F (175 degrees C).

2 Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash. (A reviewer said that she had the best luck by putting a smaller bowl on top of the squash in strainer, putting a couple cans of veggies on top to press it and squeeze out all of the water. Then squeeze handfuls of it to get the last remaining water out.)

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

4 Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.

5 Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.

6 Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.

7 Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

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