Best Ever Zucchini Crust Pizza

Zucchini Crust Pizza is the perfect way to use up that zucchini!  A healthier and delicious low carb option that the entire family will go crazy for.

Zucchini Crust Pizza

You guys.  We LOVED this pizza!  So much that we made it two days in a row.  I am all about my pizza and it has been quite hard to pass up on the weekends when the kiddos order it while I am watching what I eat.  With the loads of zucchini that are coming in for the summer, I was thinking of ideas or ways to use it up.  So I thought…  what about zucchini crust pizza??

The crust is made up of zucchini, eggs, flour, parmesan cheese, and mozzarella cheese.   A low carb and more healthy option, and a way to sneak in your veggies for the kids.  Top it with some cheese, pizza sauce, and your favorite toppings, and you have yourself a new family favorite!

How do you make zucchini crust pizza?

  • Start by making the zucchini crust.  Add zucchini, eggs, flour, parmesan cheese, mozzarella cheese, and salt to a mixing bowl.  Transfer to a 12-inch pizza pan and spread evenly to make a 10-inch crust.  Bake at 450 degrees for 13-16 minutes or until set and lightly brown.
  • Add pizza sauce, cheese and your favorite toppings, and return the pan to the oven at 400 degrees and bake for an additional 10-15 minutes.

Tips and Tricks for making the best zucchini crust pizza:

  • Make sure you remove all liquid from the zucchini.  Dry zucchini will help to make the crust more firm.
  • Spread the zucchini crust to be about 10 inches in diameter on your pizza pan and bake it until it is firm and golden brown.
  • Top with pizza sauce and spread about 2 inches from the edge.  I like using freshly grated cheese for that ooey gooey melty cheese on top.  Add your favorite toppings and sprinkle with dried oregano or Italian seasoning and bake until bubbly.

How do you remove the liquid from zucchini?

  • Add the shredded zucchini to a colander.  Sprinkle the zucchini with salt and let it sit for 20 minutes.  Pat dry with a paper towel.
  • You can also wring them out by placing them into a paper towel and twisting until dry and excess water has been removed.

What is the best cheese for pizza?

Mozzarella Cheese is the most common cheese for pizza.  However, an amazing blend for pizza is provolone, cheddar, and parmesan cheese.   I  have also used monterey jack, and colby jack cheese as well.

The best cheeses for melting:

  • Mozzarella
  • Fontina
  • Gouda
  • Asiago
  • Provolone
  • Gruyere

Topping ideas for pizza:

  • Pepperoni
  • Mushrooms
  • Onion
  • Bacon
  • Black Olives
  • Pinapple and Ham
  • Canadian Bacon
  • Sausage
  • Bell Peppers


Best Ever Zucchini Crust Pizza

4.65 from 14 votes
Prep Time 10 minutes
Cook Time 13 minutes
Servings 6
Zucchini Crust Pizza is the perfect way to use up that zucchini! A healthier and delicious low carb option that the entire family will go crazy for.

Ingredients

Zucchini crust:

  • 2 1/2 cups zucchini squeezed dry and liquid removed
  • 2 large eggs lightly beaten
  • 1/4 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 cup grated parmesan cheese
  • 1/2 cup mozzarella cheese shredded

Toppings:

  • 1/4 cup pizza sauce
  • 1 cup mozzarella cheese shredded
  • 1/2 cup cheddar cheese shredded
  • 1/4 cup pepperoni
  • 1/4 cup sliced olives
  • 1/2 cup sliced mushrooms
  • 1 teaspoon dried oregano
  • fresh chopped basil for garnish

Instructions

  1. Preheat oven to 450 degrees. In a large mixing bowl, add zucchini, eggs, flour, and salt and mix. Add parmesan and mozzarella cheese and mix until incorporated. On a 12-inch pizza dish, spread zucchini crust into a 10-inch circle. Bake for 13-16 minutes or until golden brown and set.
  2. Remove the crust from the oven and reduce oven temperature to 400 degrees. Add pizza sauce, cheese, and toppings to the zucchini crust. Sprinkle with oregano and bake for 10-13 minutes more until cheese is melted and bubbly. Garnish with freshly chopped basil if desired.
Nutrition Facts
Best Ever Zucchini Crust Pizza
Amount Per Serving
Calories 214 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 95mg32%
Sodium 1041mg43%
Potassium 233mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 545IU11%
Vitamin C 10mg12%
Calcium 272mg27%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 5 stars
    I love these good carb bad carb swaps, and the effort you put into it to make sure that it works, thank you for another wonderful, very creative recipe, not to mention a tasty way to use up the excess zucchini this time of year as you also note

  2. I would really like to try this but am wondering if there would be a substitute for the flour as I am not only gluten intolerant but sensitive too almond as well so unable to use almond flour. Would some other ground nut work?

    1. Gluten free panko, OR corn starch, ( is often used to make fried chicken crispy , as welk as used in Asian stir- fried food.. Gluten free brown rice flour. Season the panko/ cornstarch with a smallish pinch of gqrlic powder, oregano basil,

  3. 5 stars
    Made this for dinner last night and it defied all expectations.
    My prep time was a little longer but i really tried to ring as much water out of the zucchini as possible. I used cheese cloth and squeezed and squeezed and squeezed some more. In the end I probably reduced the mass of the zucchini by half. it put peppers and mushrooms under the cheese so i dont think it was as “stiff” as it could have been, but it was still possible to pick it up and eat it.

    Next time I plan on trying it with Almond Flour to cut down on the carb content more.

  4. This is like the Moosewood Cookbook Zucchini Crusted Pizza recipe I’ve been using for years! It’s very good and I highly recommend you try it! The recommendation to dry the zucchini is an important one! Nice to share this with a new generation! Yours looks delicious!!!!

  5. Tried this pizza today. It turned out great. Nice and crispy on the bottom. I think that I will leave out thr salt next time, as the Parmesan was salty enough for me. The batter was a little ” loose” even though I had rung out the cheesecloth as well as I could. I thought about adding a little coconut flour, since it just drinks up liquid, but decided not to in the end. Anyway, it came out great, just with a little longer baking time.

  6. 5 stars
    If you have a juicer, run the zucchini through the juicer, extracting all liquid. Now make your pizza crust with the dry pulp. 🙂

  7. Love love love this recipe! I used almond flour. It was so nice to have a healthy crust that you can actually pick up!

  8. So I’ve made this 3 times now and I just wanted to say I subbed almond flour and instead of using parm cheese I used more mozzarella and it worked out perfectly! the only crust (other than normal dough) that I’ve made that I can actually pick up and eat without a knife and fork. LOVE it.

  9. Assuming the zucchini is shredded. Recipe just calls for zucchini. Might be confusing for a novice. Can’t wait to try this

  10. I am making this tonight an I can’t wait. I appreciate that you put the nutrition information at the bottom but what is the serving size?

  11. This was exceptionally good. I rung out as much water from zucchini as I could using a kitchen towel and the batter was not wet at all. I was looking for a good low carb pizza crust that wasn’t cauliflower and I definitely found it. My husband loved it and that is saying something.

  12. 3 stars
    I spiralized the zucchini. I just took it out of the oven and it is ‘welded’ to the cookie sheet. I thought about spraying the pan but the recipe didn’t say to so I didn’t. I chiseled it off…had to cut in fourths ….and put on another ‘lightly sprayed’ pan. I will let it dry out some as we aren’t ready to eat…also, think it would do well for it to firm up a bit. I will then add the toppings and sauce and bake at 400*….

  13. 5 stars
    Best zucchini pizza recipe! I should have Made a double batch because my family loved it so much. I will definitely be making this again soon. Love your website

Leave a Reply

Your email address will not be published. Required fields are marked *