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This zucchini pizza crust is a light, low-carb alternative to traditional pizza dough, made with shredded zucchini, eggs, cheese, and a small amount of flour (or coconut flour for a keto option).
It bakes into a firm, sliceable crust with a slightly crispy edge and soft center-perfect for topping with cheese, tomatoes, or your favorite pizza toppings.
Table of Contents
Why This Recipe Works
- Great for quick lunches or lighter dinners
- Zucchini keeps the crust light and lower in carbs
- Eggs + cheese create structure and binding
- Works with regular flour OR low-carb option
- Bakes into a sliceable crust (not mushy if done right)
Ingredient Notes
- Zucchini – must be well drained (this is key)
- Eggs – bind everything together
- Mozzarella – adds structure and helps it hold
- Flour (or coconut flour)
- whole wheat flour → classic version
- coconut flour → low-carb/keto option
- Baking powder – light texture
Important:
Almond flour does NOT work well here → too moist
How To Make Zucchini Pizza Crust
- Shred zucchini and mix with salt
- Let sit 10–15 minutes to release moisture
- Squeeze out as much liquid as possible
- Combine with eggs, cheese, and flour
- Spread onto parchment into a thin circle
- Bake until set
- Cool slightly before adding toppings
- Add toppings and bake again until cheese melts
How To Avoid a Soggy Crust
This is where most people fail.
Do these 3 things:
- Squeeze zucchini VERY well (almost dry)
- Don’t make crust too thick
- Pre-bake before adding toppings
If you skip this → it will be soft and watery
Low-Carb / Keto Option
You can make this crust without regular flour.
Use:
- coconut flour (best option)
Why:
- lowers carbs significantly
- absorbs moisture better
- keeps structure intact
Can You Freeze It?
Yes—but only the crust (before toppings)
- bake crust
- cool completely
- wrap tightly
- freeze up to 2 months
To use:
- finish baking
- bake from frozen
- add toppings
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
What This Crust Is (And Isn’t)
Let’s be clear:
- ✔ light, veggie-based, satisfying
- ✔ lower-carb alternative
- ❌ not identical to traditional pizza dough
Think of it as:
a zucchini-based flatbread/pizza hybrid
FAQs
You didn’t remove enough moisture or skipped pre-baking.
Yes—use coconut flour for best results.
Not recommended—it doesn’t absorb moisture well.
Yes—bake the crust, then refrigerate or freeze.
Zucchini Pizza Crust
Ingredients
- For the crust:
- 3 cups shredded zucchini
- 1 tsp salt
- 2 large eggs
- 1/2 tsp baking powder
- 1/3 cup whole wheat flour, or 2 tbsp coconut flour for low-carb option
- 1/2 cup shredded mozzarella cheese
- For topping, simple version:
- 1 large tomato, sliced
- 1 cup shredded mozzarella cheese
- Fresh basil, for serving
Video
Instructions
Prepare the zucchini
- Place shredded zucchini in a colander and toss with salt.
- Let sit for 10–15 minutes to release moisture.
- Squeeze out as much liquid as possible using your hands or a clean towel. (This step is critical.)
Make the crust
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine zucchini, eggs, baking powder, flour (or coconut flour), and mozzarella.
- Mix until fully combined.
Shape and bake
- Spread mixture onto parchment into a thin circle (10–12 inches wide, about 1/4–1/2 inch thick).
- Bake for 10–12 minutes, until set and lightly golden.
- Remove from oven and let rest for 5–10 minutes.
- Add toppings and finish baking
- Add tomato slices and remaining cheese.
- Reduce oven temperature to 375°F (190°C).
- Bake for 10–15 minutes, until cheese is melted and bubbly.
Serve
- Slice and serve warm with fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Recipes
Oven Baked Zucchini And Feta Fritters
Roasted Cauliflower And Parmesan Zucchini Noodles
Grilled Vegetable Quinoa Salad
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!