Looking for a veggie pizza to whip up this summer? If so, make this Summer Squash Pizza. Made with a buttery homemade crust and topped with zucchini, straightneck squash, and sesame seeds. This pizza is fun to make and only requires 10 ingredients to make.



  • 1 ½ cups of all-purpose flour substitute with whole wheat flour
  • 1 tsp cane sugar
  • 1 tsp of active dry yeast or 1/2 packet of yeast
  • ½ cup of warm water (105° -110°F)
  • ½ tsp of salt
  • 1 Tbsp olive oil (for the dough) + 1 tsp (to grease bowl)


  • 1 small zucchini
  • 1 small straightneck squash
  • 1 tsp salt
  • 3 Tbsp Forager Project Vegan Butter
  • 1 cup vegan mozzarella cheese
  • 2-3 Tbsp sesame seeds (optional)


In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam after 2-3 minutes. Be careful not to make your water too warm or you can damage (kill) the yeast. If your yeast doesn’t foam, it might be bad. I recommend dumping it out and trying again.

In a large bowl mix the flour, sugar, and 1 teaspoon salt together. Slowly pour the yeast water and 1 Tbsp olive oil with the dry ingredients and mix until a soft dough has formed. Knead dough for 3-5 minutes forming it into a ball. Add an additional tablespoon of water if your dough is too dry.

Place the dough in an oiled glass bowl. Cover the dough with a kitchen linen and place in a dark and warm place for 45 minutes to 1 hour. Allow the dough to rise almost doubling in size. If the dough doesn’t rise, don’t worry. It still tastes delicious.

Meanwhile, prep your pizza toppings. Melt the buttery spread and chop your summer squash very thinly. Sprinkle ½ teaspoon salt on top of the squash. This will season the squash while also allowing the water to release from the squash. Dab the excess water from the squash. Set toppings aside.

Preheat your oven to 500 degrees F (260 C). Once the dough has risen, punch the dough. Prep your counter for rolling your dough. You can do this by cleaning it or laying a large piece of parchment paper down. Roll out the dough using a rolling pin. If you notice the dough sticking add 1 tsp of flour to the surface. You want to leave the edges of the dough thicker than the middle of the pizza.

Place the rolled out dough with the parchment paper directly on a large baking pan. If you do not have parchment paper spray your pan with oil. Using a fork lightly poke the middle of the dough a couple of times. This will make sure the dough does not form air bubbles.

Top your pizza evenly with mozzarella cheese and squash. Brush the buttery spread on the entire pizza using a pastry or basting brush. Bake for 10 minutes.

Take pizza out, brush the crust with additional buttery spread, and sprinkle the sesame seeds on the crust. Bake for an additional 2-3 minutes or until golden brown.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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