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!

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

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• 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.

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Zucchini Crust Pizza

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

4.91 from 10 ratings

Servings: 8 slices

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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

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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

• 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! 

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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.

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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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Course: Main Course

Cuisine: American

Author: Stephanie