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?

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.
6. Take out of the oven and let the pizza cool/rest for 10 minutes.
7. 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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5 from 6 votes

Zucchini Pizza Crust Recipe

By Lyubomira from CookingLSL

Zucchini Pizza Crust Recipe – quick and easy to make, low carb alternative to regular pizza dough. Very delicious.

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 1

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Ingredients 

1x2x3x

• ▢ 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.
• 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.
• Slice and serve.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main

Cuisine: American

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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