This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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
Pin this now to find it later
Pin It
Best Ever Zucchini Crust Pizza
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Quite salty, for our tastes, but otherwise great! Will definitely make again, with about half of the salt.
I would like to make the crusts and freeze them. Has anyone tried this?
My husband loved this pizza! I exactly followed the receipe, but this pizza was too salty and almost not edible for me (hubby was fine), but I want to try again. I will omit 1 1/2 teaspoon of salt entirely next time as I will use some to make zucchini sweat out at the beginning anyway. (I usually don’t use much salt for cooking to beginning with.)
I found the pizza too salty, so will omit the salt next time. There will be a next time, as I really liked this recipe. I dried my shredded zucchini in the oven for 15 minutes before I made the crust and that helped a lot.
Wondered if measurements are for before or after squeezing out the moisture. There is a big difference as I am using shredded zucchini that I froze from the summer…
I used zucchini that was shredded and frozen from last summer. It was really tasty but the crust was too soft to pick up. I will make again but maybe cook the crust a little longer
Just last week a shopper at another customer looking at zucchini’s while I was and she shared a version of this recipe from the Cookbook Moosewood by Mollie Katzen back in early 1970’s and had a vegetarian restaurant by the same name in New York. I assuming perhaps still?
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
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*….
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.
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?
Hi Morgan!
Thanks so much for following along with me. A serving size for the pizza would be one good sized slice. I hope that you love this recipe.
Assuming the zucchini is shredded. Recipe just calls for zucchini. Might be confusing for a novice. Can’t wait to try this
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.
Brown Rice Flour works well if anyone is allergic to nuts.
Hi, I am really looking forward making this recipe but a little confused regarding the shredded zucchini measurements, is the 2.5 cups before or after the draining of the liquid? It is a very different quantity, your reply is appropriated
Love love love this recipe! I used almond flour. It was so nice to have a healthy crust that you can actually pick up!
If you have a juicer, run the zucchini through the juicer, extracting all liquid. Now make your pizza crust with the dry pulp. 🙂
Hi Angela,
This is a brilliant idea. Have you tried it?
Whats the carbs.
I like to use myfitnesspal.com or skinnytaste.com for any nutritional information. Hope that helps! XOXO
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.