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+ servings
Servings: 1

Zucchini Pizza Crust Recipe

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Zucchini Pizza Crust Recipe - quick and easy to make, low carb alternative to regular pizza dough. Very delicious.
Zucchini Pizza Crust Recipe ON PARCHMENT PAPER
5 from 6 votes
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  • 3 cups shredded zucchini
  • 1 tsp salt
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/3 cup whole wheat flour
  • 1/2 cup shredded part-skim mozzarella cheese + 1 cup to top the pizza
  • 1 large tomato — , sliced into 1/4 inch rounds
  • fresh basil for serving


For the crust:

  1. Preheat oven to 425F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.

  2. Combine shredded zucchini and salt in a colander. Place over a bowl and let it drain for 15 minutes. After that, squeeze out as much liquid out of the zucchini as you can and transfer to a bowl.
  3. Add eggs, baking powder, flour and mozzarella. Mix to combine.
  4. Place over parchment paper and spread mixture, forming a circle. It should be 10-12 inches in diameter and 1/2 inch thick. Place on a pizza pan or over pizza stone.
  5. Bake for 8 minutes and take pizza crust out of the oven. Take crust out of the oven and let the pizza cool/rest for 10 minutes.

  6. Add tomato slices and top with cheese. Bake for additional 15 minutes at 375 F. Keep an eye on the pizza, take out of the oven, when cheese is melted and bubbly.
  7. Slice and serve.
Course: Main
Cuisine: American
Keyword: zucchini pizza crust

Nutrition Information

Calories: 349, Fat: 10g, Saturated Fat: 3g, Cholesterol: 327mg, Sodium: 2489mg, Potassium: 1781mg, Carbohydrates: 46g, Fiber: 9g, Sugar: 13g, Protein: 21g, Vitamin A: 2245%, Vitamin C: 83.4%, Calcium: 243%, Iron: 4.9%