Zucchini Crust Pizza

This low carb zucchini crust pizza is crispy, delicious and a great way to add more vegetables to your diet.

Next to cauliflower, the vegetable I’ve enjoyed experimenting with most is zucchini. I already previously made a successful cauliflower pizza crust which my husband loves, so I thought, why not zucchini? With summer just around the corner, I love how this crust manages to stay a bright green. I can imagine added slices of tomatoes from my garden for a colorful garden pizza.

The crust is loaded with zucchini, but it doesn’t really taste of it. It tastes very similar to the cauliflower crust pizza I previously shared. Slightly crispy, chewy and more like a flatbread crust rather than a crust made of vegetables. I’ll definitely be making this one again!

Zucchini Crust Pizza

Ingredients:

  • 2 cups packed freshly shredded raw zucchini
  • 1 large egg
  • 1/4 cup freshly shredded Parmesan cheese
  • 1/8 tsp black pepper
  • 1/4 cup all purpose flour

Directions:

1. Preheat oven to 450F. Line a large baking sheet with parchment paper.

2. Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into towel and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining.

3. Add zucchini, egg, cheese, pepper and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.

4. Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, thin and spread out the batter so that it forms a round crust approximately 9 inches in diameter and 1/8 inch thick.

5. Bake in oven about 15-20 minutes or until edges are golden brown and both sides are cooked. Flip over crust and bake an additional 10 minutes until top is crispy. Flip pizza crust back over.

6. Lower oven temperature to 400F. Add whatever pizza ingredients you desire to your crust. I did a layer of marinara sauce, followed by fresh slices of mozzarella, sliced bell peppers and fresh basil leaves. Bake for about 8-10 minutes or until cheese is melted. Serve immediately.

Adapted from SkinnyMs.

All images and content are © Kirbie's Cravings.

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22 comments on “Zucchini Crust Pizza”

  1. Wow, this is great recipe and so easy too. I’ve been on a zucchini kick lately (usually sautéing or making into zucchini noodles) so this will change things up.

  2. I made this to use up a bunch of frozen zucchini I had and it is AMAZING! With frozen, the dough was a bit wetter than your pictures, but an extra tablespoon of flour brought everything together. Delicious, easy to make and a great way to get in an extra serving of vegetables! Thanks!

    • so glad you like it! I love that it tastes like a crust and not just mashed up zucchini. such a fun low carb pizza crust!

  3. YUMMM! I haven’t had pizza in so long because I’ve been trying to stay away from carbs but now I need to make a zucchini crust pizza…

  4. Do you think this recipe would work with any other type of cheeses?  I’m not a huge fan of Parmesan…

  5. do you know if you can freeze these crusts after you cook them?

  6. I tried you crust using Pepper Jack cheese instead of Parmesan and I ran the zucchini through the juicer the way I do with the cauliflower and broccoli, to remove the liquid. It leaves the vegetable grain size and removes the liquid… No paper towel or dish towel needed. It came out great! Thanks for the recipe. I used the liquid from the zucchini in my green morning smoothies.

  7. I made this last night for dinner and it was so yummy! The crust was nice and crisp, way better than cauliflower pizza crust which usually turns out kind of soggy for me. I’m making it again for lunch today. Thanks for the great recipe!

  8. Would a gluten free floor like almond flour also work?

  9. Love this! I used two larger zucchini and added an extra egg and little more flour. It turned out great – however I did cook it a little longer before topping it. Used mozzarella and added pepperoni – fantastic! 🙂 

  10. I must have done something wrong. Flavor was good, but it was a soggy mess, and yes, I had the zucchini drain and squeezed it out.

    • Hmm, I’m not sure. It sounds like either too much zucchini or the zucchini needed to be squeezed even more. Did you add the flour? Because that should absorb any other water the zucchini releases after it’s been squeezed.

  11. What temperature do you bake the crust at?

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