Summer Squash Pizza


1 Pizza Crust or Cauliflower Pizza Crust (recipe below)

1/4 cup Olive Oil

4 Garlic cloves, smashed

1 sprig fresh Rosemary + 1 teaspoon fresh Rosemary, chopped

1/4 cup Zucchini Ribbons (Using a vegetable peeler, cut ribbons down the length of the zucchini)

1/4 cup Yellow Squash Ribbons (Using a vegetable peeler, cut ribbons down the length of the zucchini)

1/4 cup Cherry Tomatoes, sliced

1/3 cup Grated Parmesan

1/4 cup Goat Cheese


Preheat oven to 425 degrees Fahrenheit.

In a small sauce pan, combine olive oil, smashed garlic, and rosemary sprig. Heat on a high heat until garlic becomes fragrant.  Turn off the heat and let stand for 10-15 minutes.

Place the crust on a greased baking sheet. Brush with the infused olive oil.  Season with salt and pepper.  Sprinkle 1/2 the parmesan cheese evenly over the crust.

Evenly divide the squash ribbons over the crust.  Top with chopped rosemary and tomato slices.  Sprinkle with remaining parmesan cheese and goat cheese.

Bake for 7-10 minutes.

*Cauliflower Pizza Crust:


1 cup Cauliflower, roughly chopped, no stem

1/2 cup Ground Almonds

1/3 cup Buckwheat Flour

1/2 tsp Sea Salt

1/2 tsp Black Pepper

1/4 tsp Baking Soda

1 egg white, lightly beaten


Preheat oven to 375 degrees Fahrenheit.

Place cauliflower in a food processor so that it becomes small rice size pieces. In a bowl mix together dry ingredients for the crust. Stir in the cauliflower and egg white so that the dough forms a sticky ball. Press into a parchment lined baking sheet so that the crust is roughly 1/8″ thick. Bake for 15 minutes. Flip crust and continue baking until golden brown, about 5 minutes.

*Cauliflower Crust adapted from Jasmine and Melissa Hemsley’s Flower Power Pizza

healthy summer squash recipes

Photographed by Alli Shepherd.