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
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- 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.
Mine stuck to the pizza stone
Hi Ginny, the instructions indicate to lightly grease the pizza stone, so I am guessing that instruction was missed, otherwise it wouldn’t have stuck to it.
Delicious and definitely the crispiest I had some cottage cheese I wanted to use up, so I added that in as well. I drained it and then baked it at the same time as the zucchini. Thanks so much for this recipe
Hi Liana! I’m soo happy that you loved this recipe! What a clever way to use up some cottage cheese while you’re at it, nicely done! Thank you for sharing and for taking the time to leave a review, I so appreciate it! 🙂 -Stephanie
It was SO good! I did 2 eggs instead of 3 because I was scared it might get too omelettey and it was perfect x
Great job! I’m so happy it was a success. I can’t wait for Zucchini season, thanks so much for the great review!💖
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!
So happy to hear that you enjoyed the recipe Kristen, it’s such a great way to make use of zucchini! 🙂
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!
Hey Angela! I can’t wait for you to make it either! The nutritional information is an estimate and is per slice. This recipe makes 8 slices. Enjoy!!
Delicious!!!!
Thanks so much Jo Ann, I’m so happy you enjoyed the pizza!💕
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
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!
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!❤️
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