Real Pizza Junagadh

If you’re looking for a gluten-free crust, simply sub in gluten-free flour for the regular all-purpose. And if you have fresh mint or other herbs, feel free to use them instead of the basil. The texture of this crust is light yet substantial, kind of like the bottom of a perfectly cooked frittata. It holds together well and can support a few good toppings, but you’ll miss out on its distinct flavor if you pile on too much. Try it with garlicky roasted tomatoes and crumbled fresh chèvre (as pictured) or olive tapenade and feta cheese.

Real Pizza Junagadh


Summer Squash Pizza Crust

Makes one 10 to 12-inch crust
  • 2 pounds summer squash or zucchini, grated (about 6 cups)
  • 1-1/2 teaspoons salt, divided
  • 1/2 cup all-purpose flour (or gluten free flour)
  • 3/4 cup finely grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 tablespoons finely chopped fresh basil

Preheat the oven to 425°F. Line a baking sheet or pizza pan with parchment paper.

Line a colander with a clean kitchen towel, place the shredded squash inside, and toss with 1 teaspoon of the salt. Set the colander in the sink and let it drain for 20 to 30 minutes. Gather up the sides of the towel and squeeze as much liquid as possible out of the squash.


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