Serves 4 (makes one 9-inch pizza) / I like to call the squash mixture “squasage”—first, because I can’t resist a pun, and second, because using the flavor profile of Italian sausage on grated zucchini serves the desire for meat without the need to actually eat it.

Tomato Sauce

1 14.5-ounce can no-salt-added diced tomatoes

2 cloves garlic, minced

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

¼ teaspoon salt

¼ teaspoon fresh black pepper

1 tablespoon extra-virgin olive oil


4 packed cups grated zucchini (about 5 small zucchini)

¼ teaspoon crushed red pepper flakes

½ teaspoon fennel seed

½ teaspoon coriander seed

1/2 teaspoon salt

1 teaspoon black pepper

½ teaspoon paprika

Pizza dough, rolled into one 9-inch crust

4 ounces fresh mozzarella, thinly sliced

1 tablespoon freshly grated Parmesan cheese

Fresh parsley or basil, for garnish

1. Combine all Tomato Sauce ingredients and squish the tomatoes a bit with your hands. Reserve.

2. Combine all “Squasage” ingredients in a large, nonreactive bowl. Toss to combine. Marinate 2 hours at room temperature, tossing ingredients every 20 minutes or so. After 2 hours, squeeze zucchini and discard water. Taste and adjust seasoning. (Makes about 1 ¾ cups.)

3. Preheat grill. Roll out one 9-inch pizza dough crust. Grill pizza dough on one side for about a minute. Flip, pop any air bubbles, and quickly smear on Tomato Sauce. Top with sliced mozzarella and about half to three-fourths of the zucchini mixture. Cover grill. After 3–4 minutes, check crust bottom. If it’s a little charred and dough looks set, it’s ready. Garnish with Parmesan and fresh herbs.

PER SERVING: 270 cal, 35% fat cal, 11g fat, 5g sat fat, 24mg chol, 13g protein, 33g carb, 6g fiber, 792mg sodium