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!

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

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.

 

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

4.92 from 12 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.

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

Pro Tips

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. 

Nutrition

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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