Zucchini Pizza Crust

Zucchini Pizza Crust

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I love making pizza for the family and I make my own version using shredded zucchini. I have used shredded cauliflower but honestly I love making it this way.

In this recipe, I will be adding information on how you can make this dairy free, grain free and vegan too. I am telling this recipe is really easy to change the ingredients to make your own and love it as much as I do.

zucchini pizza crust

WHAT INGREDIENTS DO I NEED TO MAKE THIS ZUCCHINI PIZZA RECIPE?

  • zucchini
  • salt
  • eggs
  • baking powder
  • gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
  • mozzarella cheese
  • parmesan cheese
  • Italian seasoning
  • garlic powder
  • onion powder
  • ground pepper
  • olive oil
  • dried oregano
Bacon and Pineapple Pizza using zucchini crust

HOW TO MAKE IT

  1. Preheat oven to 425 F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
  2. Combine shredded zucchini. Squeeze out as much liquid out of the zucchini as much as you can with a kitchen towel or a few sheets of paper towels, and transfer to a bowl.
  3. Add eggs, baking powder, flour, seasonings, parmesan and mozzarella. Mix to combine.
  4. Place over parchment paper and spread mixture, forming a circle. It should be 10-12 inches in diameter and 1/2 inch thick. Place on a pizza pan or over pizza stone.
  5. Bake for 15-20 minutes and take pizza crust out of the oven.
  6. Take out of the oven and let the pizza cool/rest for 10 minutes.
  7. Add tomato sauce and top with cheese and your favorite toppings. Bake for additional 15 minutes at 375 F. Keep an eye on the pizza, take out of the oven, when cheese is melted and bubbly

HOW TO MAKE IT VEGAN, DAIRY FREE AND/OR GRAIN FREE

  • 3 cups shredded zucchini
  • 1 tbsp. Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • salt and pepper, to taste
  • 1 tbsp. olive oil
  • 1 tbsp. flaxseed + 3 tbsp. water
  • 2 cups flour or gluten free flour
  • 1 tsp baking powder
  • 2-3 Tbsps. nutriential yeast

Preheat oven 400 and bake for 20 minutes, rotate the baking sheet after 15 minutes. Let is sit for 10 minutes before you start adding to the pizza crust.

Add your sauce, vegan shredded cheese and veggies on your pizza and put it back in the oven at 375 for another 15 minutes or until the edges are golden

Add 1 tsp of xanthan gum to the gluten flour if its not part of the ingredients

If you want to make this keto and low carb, substitute flour with 1 cups almond flour and 2 tbsps. coconut flour plus also add 1 tsp xanthan gum or guar gum

You substitute flaxseed and water with 2 eggs, beaten

PRO-TIP #1: FOR A STURDY SLICE

After baking, let your zucchini pizza crust cool on the pan before loading it up with sauce and toppings. Then, after baking with the toppings, let the pizza cool slightly again before slicing and eating. This will help prevent the crust from becoming soggy with sauce and toppings and help your crust stay together so you achieve a good consistency for picking slices up and eating by hand.

MAKE-AHEAD

  • 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-TIP #3: REMOVE MOISTURE FROM ZUCCHINI

  • Zucchini is 94% water, so the key is to remove as much moisture from the zucchini as possible for a nice, crispy crust. If you want, you can bake the shredded zucchini in a 350° oven for 10 minutes and let it cool for a few minutes

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.

Zucchini Pizza Crust

Recipe by Lucy ChesnaCourse: Lunch, DinnerCuisine: American
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

135

kcal
Total time

50

minutes

Zucchini Crust Pizza is the BEST low carb recipe to make with fresh zucchini and your favorite pizza toppings. This recipe works well with almond flour, all-purpose flour, gluten-free flour and coconut flour.

Ingredients

  • 3 cups zucchini

  • 1/4 tsp. salt

  • 2 eggs, beaten

  • 1 tsp. baking powder

  • 1/2 cup gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup parmesan cheese

  • 2 tbsp. Italian seasoning

  • 1 tsp. dried oregano

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/4 tsp. ground pepper

  • 1 tbsp. olive oil

Directions

  • Preheat oven to 425 F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
  • Combine shredded zucchini. Squeeze out as much liquid out of the zucchini as much as you can with a kitchen towel or a few sheets of paper towels, and transfer to a bowl.
  • Add eggs, baking powder, flour, seasonings, parmesan and mozzarella. Mix to combine.
  • Place over parchment paper and spread mixture, forming a circle. It should be 10-12 inches in diameter and 1/2 inch thick. Place on a pizza pan or over pizza stone.
  • Bake for 15-20 minutes and take pizza crust out of the oven.
  • Take out of the oven and let the pizza cool/rest for 10 minutes.
  • Add tomato sauce and top with cheese and your favorite toppings. Bake for additional 15 minutes at 375 F. Keep an eye on the pizza, take out of the oven, when cheese is melted and bubbly

Notes

    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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