Zucchini Pizza Crust is a delicious, alternative crust recipe.
I shared my version of Cauliflower Crust Pizza several years ago, and it was quite the hit with RecipeGirl readers. I even shared a breakfast version of it when I made Cauliflower Crust Bacon and Egg Pizza. Nowadays, cauliflower crust is sold in the grocery store freezer section. It’s crazy!
Now I’m introducing you to Zucchini Pizza Crust. It’s a fabulous alternative to carb-heavy regular pizza crust, and you seriously won’t believe how good it tastes. It’s my new favorite, for sure.
- finely shredded zucchini
- all purpose flour (or gluten free flour)
- finely shredded mozzarella cheese
- finely grated Parmesan cheese
- extra-virgin olive oil
- Italian seasoning
Does Zucchini Pizza Crust taste like traditional pizza dough?
No, it does not. But it’s a pretty darn good substitute! Once you add the toppings, I think you’ll still enjoy it (almost) as much as a regular cheese or pepperoni pizza. You might be very surprised!
How to make Zucchini Pizza Crust:
The full printable recipe is available at the end of this post.
The crust begins with shredded zucchini. Squeeze the heck out of it to get the moisture out of it. Mix the zucchini with egg, cheeses, oil, spices and a small amount of flour. If you’re gluten-free, you can totally use your favorite gluten free flour blend for this.
The zucchini pizza crust actually gets quite crispy in the oven if you flatten it out thin enough, but do make sure to bake it on both sides for maximum crispiness.
Once baked, you can add whatever toppings you like on your favorite pizza. I recommend starting with some pizza sauce.
With the sample here, we added sautéed mushrooms, cooked and crumbled sweet Italian sausage and some mozzarella cheese.
Slice it up and serve it. It’s safe to say that even zucchini HATERS might like this one. When I first made this recipe, my 12-year-old son wouldn’t touch zucchini with a 10-foot pole, but he ate this zucchini crust pizza and then asked for more. Truth be told, I did give it to him without telling him what it was. He was pretty surprised when I shared that zucchini was the star of the meal. Now that he’s 20, he’d happily eat this knowing it’s all about the zucchini.
Be sure to try making some zucchini pizza crust for your next pizza night. The result is quite a nice surprise. Enjoy!
Zucchini Pizza Crust
- 2 cups grated zucchini (packed) squeezed dry
- 2 large eggs, beaten (can also use egg whites)
- ¼ cup all purpose flour (can sub gluten-free flour blend)
- ½ cup finely shredded mozzarella cheese
- ½ cup finely grated fresh Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- pizza sauce and toppings (as desired)
- Preheat the oven to 400 degrees F. Line a flat cookie sheet or pizza pan with parchment paper. Spray the parchment paper with nonstick spray.
- In a medium bowl, combine the zucchini, eggs, flour, cheeses, oil and seasoning. Mix well.
- Pat the zucchini mixture into a thin, round pizza crust- 12 to 14 inches in diameter. Bake for 30 minutes, or until the crust begins to get golden brown. Remove the crust from the oven and flip it over. Return it to the oven for an additional 10 minutes (watch to make sure it's not becoming too browned). Remove the crust from the oven and add the toppings. Return to the oven and heat through until cheeses are melted and everything is heated through. Slice and eat!
- I like to use the medium cut on my box grater for the zucchini. 2 cups will be about 2 large zucchini. When I squeeze my 2 cups of zucchini dry, I can usually get about 1/3 cup moisture out of them. The more you can extract, the better the crust will turn out.
- Nutritional information is for the zucchini crust only. Toppings should be counted as extra.