Keto Crispy Squash-Crust Cheese Pizza
Low-carb pizza featuring a savory squash-based crust bound with eggs and cheese, topped with herbed tomato sauce and melted mozzarella. The crust bakes until golden and crispy while remaining tender inside, delivering the satisfaction of pizza without traditional dough. Perfect for weeknight dinners, light lunches, or anyone seeking vegetable-forward alternatives. This version prioritizes moisture control and proper browning to achieve genuine crispness rather than a soggy base.
Ingredients
- 1 ¾ lbs yellow squash, shredded
- ¼ cup egg whites or fat-free liquid egg substitute, about 2 large eggs
- ¼ cup shredded part-skim mozzarella cheese, for crustfull-fat mozzarella1:1richer flavor
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- 2 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp black pepper
- ½ cup canned crushed tomatoes
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ cup shredded part-skim mozzarella cheese, for toppingfull-fat mozzarella1:1richer flavor
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- 2 tbsp fresh basil, finely chopped
Instructions
- 1
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- 2
Shred squash using the larger holes of a box grater.
- 3
Microwave shredded squash covered for 3 minutes, stir, then cover and microwave another 3 minutes until hot and soft.
- 4
Transfer squash to a fine-mesh strainer and let cool 10 minutes.
- 5
Press squash firmly with a clean dish towel to remove excess liquid.
- 6
Return squeezed squash to bowl and mix with egg whites, mozzarella, Parmesan, Italian seasoning, salt, and pepper until thoroughly combined.
- 7
Divide mixture into two circles on baking sheet, each 1/4 inch thick and 7 inches diameter.
- 8
Bake until tops brown, about 30 minutes.
- 9
While crusts bake, combine crushed tomatoes, garlic powder, onion powder, and Italian seasoning in a medium bowl.
- 10
Spread seasoned tomatoes over baked crusts leaving 1/2-inch borders.
- 11
Sprinkle with mozzarella and basil.
- 12
Bake until cheese melts and crusts are crispy, 5 to 7 minutes.
Tips
Press out as much liquid as possible from the cooked squash--excess moisture prevents crispness. A clean dish towel works better than paper towels for thorough extraction.
Shape crusts to even 1/4-inch thickness so they cook uniformly. Thinner edges crisp faster than thick centers, risking burnt borders.
Add toppings only after the base is fully browned. This prevents the crust from steaming and losing its crunch before cheese melts.
Good to Know
Refrigerate covered up to 3 days. Reheat at 350F for 8-10 minutes to restore crispness.
Prepare crust through shaping step, cover, and refrigerate up to 8 hours. Bake as directed, adding 5 minutes to initial bake time if cold.
Serve immediately while crusts are crispy. Pairs well with side salads, roasted vegetables, or light soups.
Common Mistakes
Skip squash draining to avoid soggy, dense crusts that won't crisp.
Don't add toppings before initial bake to avoid steaming the crust and eliminating crunchiness.
Shape crust evenly to avoid undercooked thick centers or burnt thin edges.
Substitutions
Dairy-Free Swaps
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General Alternatives
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FAQ
Can I use zucchini instead of yellow squash?
Yes, zucchini works well at the same ratio. Zucchini contains slightly more water, so press extra firmly when draining. The flavor will be more delicate than yellow squash.
What if my crust isn't crispy after baking?
Insufficient liquid removal is the main cause. Ensure you press the squash very thoroughly for several minutes. Also verify oven temperature accuracy with a thermometer, as low heat won't brown crusts properly.
How long can I keep cooked pizza and can I freeze it?
Store covered in the refrigerator up to 3 days. Freeze cooked pizzas wrapped tightly up to 2 months. Reheat frozen pizza at 350F for 12-15 minutes. Freezing may soften the crust slightly.