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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.

BONUS: This makes a great make-ahead recipe that you can freeze and bake later!

Be sure to try my Zucchini Soup and Zucchini Parmesan recipes next!

A Pepperoni Zucchini Crust Pizza on a pizza stone.

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.

Mixing eggs, flour, and zucchini to make zucchini crust pizza.

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.

Zucchini Crust on a pizza stone before and after being baked.

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!

Zucchini Crust Pizza with cheese and pepperoni before and after being baked.

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. 
  • I love using Dragone low moisture whole milk mozzarella for pizza, the flavor is great and it melts really well.


  • 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.


A plate with 2 slices of zucchini crust pizza with cheese and pepperoni.

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Pepperoni Zucchini Pizza on a pizza stone.

Zucchini Crust Pizza

5 from 5 ratings
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 almond flour, all-purpose flour, and coconut flour.


  • 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


  • 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 it 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.
  • 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!


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.

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. 


Calories: 135kcal, Carbohydrates: 8g, Protein: 9g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 357mg, Potassium: 170mg, Fiber: 1g, Sugar: 1g, Vitamin A: 326IU, Vitamin C: 6mg, Calcium: 134mg, Iron: 1mg
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14 comments on “Zucchini Crust Pizza”

  1. The whole family loved this! I’m going to reduce it to one egg next time. (Actually for our family of four I´ll do two big zucchinis, 1 cup flour, and 2 eggs.) Made one with chicken and sauteed onions and one with sauteed mushrooms and onions, cherry tomatoes, and spinach. It was fabulous. Thanks!

  2. This sounds so good, I can’t wait to make it! Can you let me know what the serving size is for the nutritional value provided? Thank you!

  3. Delicious!!!!

  4. Wow, delicious!
    I didn’t change a thing.

    • I am so happy to hear that Liz!! I love creative ways of using zucchini this time of year when the garden is full of it! Thank you so much for taking the time to leave a review!! -Stephanie

  5. I’m trying to eat low carb and have an abundance of zucchini. This recipe was great my husband and I had it for our lunch and will be making it in the the future. Thank you!

    • I’m so happy you and your husband enjoyed this one Susan!😍 My husband was very hesitant when he heard me say low carb but he was shocked at how delicious it is! Thanks so much for taking the time to comment!

  6. Just made this for supper. Turned out so great. The only change, I use 4 cups of zucchini. It turned out good a little thicker. Next time I’m going to try the 2 cups. You only need 1 normal size zucchini for 2 cup. I would suggest to use the cheesecloth. I really got all of  liquid out of zucchini. I also add garlic powder and ginger powder to the mix. This is the best ever low carbohydrate pizza crust. When cooking the crust I did use a pizza stone. When cooking the pizza I just place it in the oven with no pan to make the bottom more crispy. Yum.🤗

    • I’m so happy you enjoyed this Sandy!😃 It’s great you were able to get the liquid out of the zucchini. That’s key! I’m always pleasantly surprised at how crispy the crust is. Thanks so much for taking the time to comment and review!❤️

  7. This was so delicious! My husband was very skeptical when I said I was making him a pizza with a zucchini crust. But he ended up having 4 slices! We didn’t have pepperoni but I had some leftover ham that I chopped up into tiny bits and it was yummy! Definitely a great dinner even if you’re not looking to eat low carb.

    • I am so happy that your husband ended up loving it, mine was hesitant too and felt the same way when he tried it. Leftover ham sounds so good on this pizza, great idea! 🙂 Thank you for taking the time to leave a review Linda! -Stephanie

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