Zucchini Pizza Crust Recipe
Zucchini Pizza Crust Recipe – low-calorie pizza, made with zucchini crust, topped with fresh tomatoes and cheese. Low-Carb, Keto Zucchini Pizza Crust Option available.
A great way to satisfy your pizza cravings and enjoy some of your favorite veggies.
Perfect for spring and summer, when zucchini is in season.
When it comes to food, I’ve been craving fresh fruits and veggies this summer (as usual).
You guys know I love zucchini and pizza, so I finally decided to try and make a zucchini pizza crust.
I’ve also made a cauliflower crust pizza and to be honest I prefer the zucchini pizza crust.
And no, it toes not taste like regular pizza, you can taste the zucchini, but it is delicious.
Perfect for a weekday lunch.
It is super quick and easy to make with just a few simple ingredients.
What ingredients do I need to make this zucchini pizza recipe?
- zucchini
- salt
- eggs
- baking powder
- whole wheat flour/coconut flour for Keto
- mozzarella cheese
How to make non-soggy, low-carb/Keto zucchini pizza crust?
I originally posted this zucchini crust back in 2016 and at this time I was not following low-carb and Keto lifestyle. Back then I used whole wheat flour to absorb the moisture from the zucchini and bind everything together to form the “pizza dough”.
Since this is a popular recipe on my blog and therefore my personal favorite, I had to test the recipe without the whole wheat flour, because it contains a lot of carbs.
So if you are asking yourself, yes it is possible to make zucchini pizza crust with no flour. This makes the pizza crust gluten-free as well.
I had two main options – to try using crushed pork rinds or coconut flour. Almond flour does not absorb moisture as well as pork rinds and coconut flour.
Since I’m not a big fan of pork rinds (sorry it is just me!) I decided to use coconut flour and the pizza crust turned our amazing and also healthier!
The use of coconut flour reduced the amount of carbs in the zucchini pizza dough and did not sacrifice the texture of the pizza.
Can you freeze this Zucchini Pizza Crust?
Yes, absolutely, you can freeze this zucchini pizza crust once it is baked and before you add the toppings. This makes it perfect for meal planning.
Freeze this homemade pizza crust made with zucchini wrapped in a plastic wrap for up to 2 months.
Once ready to bake, bake the frozen at 425-450 F for 12-15 minutes, then add the toppings and bake for additional 10-15 minutes at lower temperature (375 F).
Toppings for zucchini pizza:
Once you bake the zucchini pizza crust, you need a topping, right?
For this easy low-carb zucchini pizza crust I only used mozzarella cheese and fresh sliced tomatoes for topping.
But you feel free to use your favorite pizza toppings.
Optional zucchini pizza toppings:
- sausage
- ham
- pepperoni
- tomato sauce
- Alfredo sauce
- vegetables
- mix of different cheeses
How to make Zucchini Pizza Crust?
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Preheat oven to 425F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
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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.
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Add eggs, baking powder, flour and mozzarella. Mix to combine.
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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.
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Bake for 8 minutes and take pizza crust out of the oven.
- Take out of the oven and let the pizza cool/rest for 10 minutes.
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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.
Zucchini Pizza Crust Recipe
Ingredients
- 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
Instructions
For the crust:
-
Preheat oven to 425F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
-
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.
-
Add eggs, baking powder, flour and mozzarella. Mix to combine.
-
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.
-
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.
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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.
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Slice and serve.
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%
More Zucchini Recipes
Oven Baked Zucchini And Feta Fritters
Roasted Cauliflower And Parmesan Zucchini Noodles
Grilled Vegetable Quinoa Salad
Wow, this zucchini crust is awesome. You are so creative about being healthy. It looks delicious! And I’m a fan of fruit-infused water too, as well as anything Whole Foods. All happy things!
This is such a great idea, Mira! I love using zucchini has the crust for pizza. Sounds delicious and I love that it’s healthier, too!
This is a great idea. I will have zucchini from the garden soon and I’m always looking for new ways to use it up. This will be on my list to try!
I have made a cauliflower crust, but never thought of a zucchini crust. I love this. I only drink water so I am eager to try the Mountain Valley Spring water
I’ll have to try the zucchini crust-I’m not too fond of cauliflower crusts but it’s so nice to eat lighter pizzas when it’s so hot. And those shots of the water and fruit are cooling me down just looking at them-beautiful!
Mira – Wow! This is such a brilliant idea! I love sneaking veggies in every time I can, and I adore zucchini muffins, but a zucchini crust pizza is a first for me! Fantastic – I cannot wait to try this!
What a fabulous low carb option for pizza! I have seen cauliflower crust pizzas everywhere (still haven’t made one myself), but never zucchini! That’s awesome, especially in the summer when there is an abundance of it 🙂
Such a creative idea! I was just thinking I want to get on the cauliflower crust bandwagon but now I want to start with this!! Looks delicious, Mira!! I can’t wait to try it!!
I haven’t tried zucchini crust before, but it sounds fantastic! I love zucchini, so I know I’m going to love this! And the aqua-fresca pairings make this a perfect meal!
What a creative idea! We can never get enough pizza, so finding a way to make it “better” for you is always good. Thanks for sharing Mira!
We have been eating a lot of this recently, as I much prefer it to the cauliflower crust. It’s so good to be able to enjoy pizza without all of the bread.
Mira-
I love this idea! I usually grow a ton of zucchini in my garden and I am always looking for new ideas! I saw your link at What’s Cookin Wednesday so much fun!
this is such a great idea Mira! I need to try!
Ummmmmm. AMAZING! I’ve tried cauliflower pizza crust, but have never tried zucchini crust. Clearly this needs to change STAT! If you say you like this MORE than the cauliflower, I legit can’t wait to try it, because we all know you have superb taste! 😉 Pinned! Totally doing this over the long weekend! Cheers, girlfriend!
I love the color of your pizza, Mira! That greed around the edge looks so amazing! I do love me some fruity fizzy water too!
No matter what, every time I come here, I get hungry Mira! 🙂 I love that you made a crust out of zucchini! It’s so fantastic when you combine two food favorites and come up with something awesome like this. 😉 Have a great rest of the week! Pinning, of course! 🙂
I can’t wait to try this! What is the nutritional info on it?
Thanks! 🙂
Hi Mandy, I’m sorry, I don’t provide nutritional info at this point, but you can enter the ingredients in any nutrition calculator like this one: https://recipes.sparkpeople.com/recipe-calculator.asp and it will calculate it for you. Thanks for stopping by!
Mira, I have made this twice now and we LOVE it. The only question I have is how do you keep the crust from sticking to the parchment paper. The second time I even put olive oil on the paper to keep it from sticking – did not work.
So glad you like it Allison! It didn’t stick much to the parchment when I make it, but I always spray a lot of oil over the paper. Hope this can help.
This looks delicious! how many zucchinis do I need to make 3 cups of shredded zucchini?
Hi, it really depends on the size, I’d say 3-4 medium to small zucchini.
We used cheddar instead of mozzarella, and we didn’t have a pizza stone, so we baked it for 30 minutes on a baking sheet. Turned out great!