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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


  • 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

4.91 from 10 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 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!


Pro Tips
  • 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.
  • 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. 


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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28 comments on “Zucchini Crust Pizza”

  1. 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!

  2. Can this be made without the Parmesan in the crust?

  3. 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!

  4. 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💖

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