Get my Cookbooks! Zucchini Crust Pizza
Zucchini Crust Pizza is the BEST low carb recipe to make with fresh garden zucchini and your favorite pizza toppings. This recipe works well with a variety of flours, including almond flour, all-purpose flour, and coconut flour.
Be sure to try my Zucchini Soup, Zucchini Casserole, and my Zucchini Parmesan next!
Zucchini Crust Pizza
I love the fact that this crust can come together with no need to mess with yeast, rising time, or loads of flour! It takes just 3 ingredients to make this easy zucchini crust pizza, and you can top with with anything you want: peppers, mushrooms, onions, sausage, olives, and of course, pepperoni.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Bake shredded zucchini on a baking sheet at 350° for 15 minutes. Transfer to paper towels or a cheesecloth and remove as much additional liquid as possible.
Add to a large bowl with eggs and flour and stir to combine.
Spread across a lightly greased pizza pan and top with Parmesan cheese. Bake at 450° for 18 minutes, until it just begins to brown. Remove and let cool.
Top with pizza sauce, shredded mozzarella, and pepperoni or desired pizza toppings. Bake at 400° for 10 minutes.
Garnish with parsley, red pepper flakes, and grated Parmesan if desired and serve!
Make-Ahead/Freezer Method
- Bake the crust and let it cool completely. Wrap it in foil and freeze.
- To serve, add toppings and bake while still frozen at 400° for 15-20 minutes.
Pro Tips
- Zucchini is 94% water, so the key is to remove as much moisture from the zucchini as possible for a nice, crispy crust. I find that baking shredded zucchini in a 350° oven is a quick and simple way to achieve this.
- Low Moisture, whole milk mozzarella shredded fresh from a block is best for this recipe. I use Galbani or Dragone mozzarella.
- For more zucchini recipes, try my Zucchini Soup, Zucchini Parmesan, and Zucchini Casserole! And be sure to try my Eggplant Casserole recipe.
- More Pizza Recipes: Be sure to try my Homemade Pizza recipe with a restaurant-quality homemade dough! And try my Buffalo Chicken Pizza and Hawaiian Pizza recipes next!
Storage
- Let any leftover slices cool and store in an airtight container in the fridge for up to 3 days.
- Reheat in a 350° oven for about 10 minutes.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cheesecloth– Makes it easy to squeeze excess water from zucchini.
- Pizza Stone or Pizza Pan
- Pizza cutter
- Box Cheese Grater -Shredded cheese from a block at home yields a better taste and consistency.
Try These Next
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- Zucchini Parmesan
-
- Pizza Dip
-
- Greek Pasta Salad
-
- Homemade Salsa
-
- Zucchini Casserole
-
- Zucchini Soup
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Zucchini Crust Pizza
Ingredients
- 2 cups shredded zucchini
- ¼ tsp Salt
- 3 large eggs, beaten
- ½ cup all-purpose flour, see notes
- 1/3 cup shredded Parmesan cheese
- 1/3 cup pizza or marinara sauce
- 1 cup shredded mozzarella cheese
- 12 slices pepperoni
Instructions
- Preheat oven to 350°.
- Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
- Increase oven temperature to 450°.
- Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
- Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
- Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes.
- Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
- Reduce heat to 400°.
- If possible, let the crust cool for extra crispy results.
- Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
- Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!
Notes
- Almond Flour, Coconut Flour, and Whole Wheat Flour may also be used.
- I recommend using a light colored pizza pan or a pizza stone for this recipe. Dark pans absorb more heat and therefore will likely require less baking time.
- Low Moisture, whole milk mozzarella shredded fresh from a block is best for this recipe. I use Galbani or Dragone mozzarella.
- For more zucchini recipes, try my Zucchini Soup, Zucchini Parmesan, and Zucchini Casserole! And be sure to try my Eggplant Casserole recipe.
- More Pizza Recipes: Be sure to try my Homemade Pizza recipe with a restaurant-quality homemade dough! And try my Buffalo Chicken Pizza and Hawaiian Pizza recipes next!
Make-Ahead Method
- Bake the crust, let cool completely. Wrap it in foil and freeze.
- To serve, add toppings and bake while still frozen at 400° for 15-20 minutes.
The nutritional information is an estimate and is per slice. This recipe makes 8 slices.
Really tasty zucchini crust recipe!
I’m so happy that you loved it Kristi! Thank you so much for the review, I really appreciate it!! ❤️
Oh. My. Goodness.
Cut in half for a personal pizza, and it was absolutely delicious!
Very thankful to have come across this simple recipe. We will be making it again!
Nice work! I’m so happy it was such a hit! It’s my favorite way to eat pizza during the summer months. Thanks so much for the great review!🩷
this is a great recipe. only change was to put batter in a food processor before spreading on parchment paper and topping with parmesan.
Hi Pat! I’m so glad that you liked the recipe! I’ll have to try out the food processor idea sometime, thank you for sharing! 🙂 And for taking the time to leave a review!! -Stephanie
I always wonder if you measure the cups of zucchini before or after you squeeze the water out of it?
Before! 🥰 You measure everything beforehand and then you start with the j instructions.
Do you squeeze the shredded zucchini before and after the 15m bake or just after?
Just after 🙂
Snowing here in Western PA today, so decided to try this recipe. I followed as described except used OatFlour and only 2 eggs…. it was really surprising good!! Able to eat more and not feel guilty…. it is a go to for weekend Pizza!
I’m so happy that you loved it Alisa! Thank you so much for taking the time to leave a review, I really appreciate it! Stay warm! 🙂 -Stephanie
Can this be made without the Parmesan in the crust?
Hi Adele, yes it can!
I love the idea but I don’t recommend coconut flour. It tastes too strong and so my pizza didn’t taste quite as I hoped. I’ll make another one with GF flour or almond flour next time. I also just used two eggs based on other review so the consistency was perfect. Otherwise it was easier than I expected. I have so much zucchini…
Hi there! I’m glad that you were able to make sure of your garden zucchini! Coconut flour is commonly used as an alternative to regular flour for pizza crust, but some are more sensitive to the taste of it than others, so I’d still recommend using it it’s something one likes to bake with, or needs to for dietary purposes. It does tend to be more absorbent and prone to becoming dry, so I’m glad that using 2 eggs still worked out! Thank you for the review!
I made this using gluten free cup for cup flour and it turned out amazing! We currently have an abundance of zucchini from the garden and this recipe was amazing! The whole family loved it!
I’m so happy the whole family loved it Jen! It’s always good to have a lot of zucchini recipes to choose from this time of year. I always wonder why I buy so many zucchini plants every spring! Thanks so much for taking the time to leave a review💖