Best Ever Zucchini Crust Pizza

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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 that has been sliced.

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!

Zucchini Crust Pizza.

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.

Zucchini crust mixture in a clear bowl then being spread on a pizza pan.

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.

Zucchini crust on a pizza pan if the first picture then pizza sauce being spread over the crust.

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

Close up of Zucchini Crust Pizza.

Topping ideas for pizza:

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

Close up of a slice of Zucchini Crust Pizza.

Best Ever Zucchini Crust Pizza

4.53 from 17 votes
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.
Prep Time 10 minutes
Cook Time 13 minutes
Servings: 6

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
 

  • 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.
  • 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

Serves: 6

Calories214kcal (11%)Carbohydrates7g (2%)Protein14g (28%)Fat14g (22%)Saturated Fat8g (40%)Cholesterol95mg (32%)Sodium1041mg (43%)Potassium233mg (7%)Fiber1g (4%)Sugar2g (2%)Vitamin A545IU (11%)Vitamin C10mg (12%)Calcium272mg (27%)Iron1.1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

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.

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

  2. 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. 🙂

  3. 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.

  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!!!!

    1. Yes, except for the size (this one makes a smaller pizza) this is identical to the recipe from the first Moosewood Cookbook (and yes, the restaurant is still going strong in Ithaca NY!)
      It would have been nice to see some credit given for the origin of the recipe.

  5. 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.

  6. I’m going to try this soon. My husband is a diabetic. Do you know how many carbs are in the crust?
    Thanks

  7. 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,

  8. 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

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