Zucchini crust pizza is a vegetable-forward alternative to traditional pizza dough, made with grated zucchini, eggs, mozzarella, Parmesan, and flour. The crust has lightly crisp edges and a tender, cheesy center that holds your favorite sauce and toppings.
It’s a practical way to use extra zucchini while still enjoying the familiar flavors of homemade pizza. Since the recipe contains flour, it shouldn’t automatically be described as keto or gluten-free, but it may be lower in carbohydrates than a standard flour-based crust.
Ingredients
For the Crust
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3 cups zucchini, shredded and drained
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2 eggs
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1 tsp salt (or to taste)
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¼ cup flour (or almond flour for a low-carb option)
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¼ cup Parmesan cheese, grated
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½ cup mozzarella cheese, shredded
For the Toppings
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½ cup pizza sauce
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1 cup mozzarella cheese, shredded
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½ cup cheddar cheese, shredded
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¼ cup pepperoni
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Sliced black olives (to taste)
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Sliced mushrooms (to taste)
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1 tsp dried oregano
Instructions
1. Prep the Oven and Pan
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Preheat your oven to 450°F (232°C).
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Line a 12-inch pizza pan with parchment paper or lightly grease it.
2. Make the Crust
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In a large bowl, combine the shredded zucchini, eggs, salt, flour, Parmesan, and mozzarella. Mix until evenly combined.
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Spread the mixture onto the pizza pan, forming a 10-inch circle about ¼ inch thick.
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Bake for 14–15 minutes, or until the crust is golden brown and firm.
3. Add Toppings
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Lower the oven temperature to 400°F (204°C).
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Spread the pizza sauce evenly over the crust.
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Sprinkle with mozzarella, cheddar, and your chosen toppings.
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Finish with a sprinkle of oregano.
4. Bake Again
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Return to the oven and bake for 10–15 minutes, or until the cheese is bubbly and melted.
5. Serve
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Let the pizza cool for a couple of minutes before slicing.
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Serve warm and enjoy your crispy, flavorful zucchini crust pizza!
Tips for the Best Zucchini Crust
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Drain the zucchini well: Place the shredded zucchini in a colander, sprinkle with salt, and let it rest for 20 minutes. Then, squeeze out as much moisture as possible with paper towels or a clean kitchen towel.
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Aim for golden brown: Bake the crust until it’s deeply golden and firm before adding your toppings.
Best Toppings
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Classic choices: Pepperoni, black olives, mushrooms, sausage, Canadian bacon, bell peppers, onion
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Creative combos: Pineapple and ham, bacon with mushrooms, or a veggie-loaded supreme
Timing
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Prep Time: 20 minutes (including zucchini draining)
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Cook Time: 25–30 minutes
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Total Time: ~50 minutes
