Zucchini Crust Pizza Recipe

Master how to make this homemade zucchini crust pizza – the best low-carb alternative to traditional dough! This easy baking recipe transforms fresh zucchini into a crispy-edged, veggie-packed base perfect for your favorite toppings. A foolproof method ensures the crust holds together while maintaining that perfect pizza texture.

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

30 mins

Serves:

1 pizza (4 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">450g zucchini (about 3-4 medium)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 large egg, lightly beaten</li><li class="ingredients-single-item">100g mozzarella cheese, shredded</li><li class="ingredients-single-item">30g parmesan cheese, grated</li><li class="ingredients-single-item">25g almond flour (or coconut flour)</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">80ml pizza sauce</li><li class="ingredients-single-item">100g mozzarella cheese, shredded</li><li class="ingredients-single-item">Toppings of choice (vegetables, herbs, etc.)</li><li class="ingredients-single-item">1 tbsp olive oil, for drizzling</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Box grater or food processor with shredding attachment</li><li class="equipment-single-item">Cheesecloth or clean kitchen towel</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C and line a baking sheet with parchment paper. For best results, place an additional sheet of parchment on top of a clean tea towel - this will help us remove excess moisture from the zucchini later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Grate the zucchini using the large holes of a box grater or a food processor with a shredding attachment. Place the shredded zucchini in a large bowl and sprinkle with the salt. The salt draws moisture out of the zucchini, which is crucial for a non-soggy crust. Let it sit for 10 minutes to allow the salt to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the zucchini to your prepared cheesecloth or kitchen towel. Gather the corners together and squeeze firmly to remove as much moisture as possible - you should extract at least 240ml of liquid! Keep squeezing until very little moisture comes out. This step is absolutely essential for a crust that holds together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the dried zucchini to a clean bowl and add the beaten egg, mozzarella, parmesan, almond flour, oregano, and garlic powder. Mix thoroughly until all ingredients are well combined. The egg and cheese will act as binders to hold your crust together during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the zucchini mixture to your prepared baking sheet. Use your hands to spread it into a circle about 25cm in diameter and 1cm thick. Make it slightly thicker around the edges to create a rim that will hold your toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake the crust for 15-20 minutes until golden brown and set. The cheese in the crust will melt and help bind everything together, while the edges should become visibly crispy. You'll know it's ready when the center feels firm to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the crust from the oven and carefully flip it over using a large spatula or the parchment paper. This helps crisp up the bottom side. Return to the oven for another 5 minutes to ensure the crust is evenly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread pizza sauce over the crust, leaving a small border around the edge. Sprinkle with mozzarella cheese and add your chosen toppings. Drizzle with a little olive oil for extra flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the pizza to the oven and bake for 5-10 minutes until the cheese is melted and bubbly with spots of golden brown. If you want an extra crispy cheese topping, you can switch the oven to grill/broil for the last minute, but watch carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the pizza cool for 2-3 minutes before slicing. This brief resting period allows the cheese to set slightly and makes the pizza easier to cut. Serve immediately while hot and enjoy your delicious zucchini crust creation!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Zucchini Crust Pizza?

This low-carb pizza uses grated zucchini, eggs, mozzarella, parmesan, almond flour, herbs and spices for the crust. Toppings include pizza sauce, additional mozzarella, and your choice of vegetables or other pizza toppings, finished with a drizzle of olive oil.

How to cook Zucchini Crust Pizza at home?

Learn how to cook Zucchini Crust Pizza by first properly draining the grated zucchini (the most crucial step), then mixing with cheese, egg and seasonings. Form into a crust, pre-bake until golden, flip once for even cooking, add toppings, then bake again until the cheese melts. The thorough moisture removal ensures a crispy-edged, non-soggy result.

Why is my vegetable pizza crust soggy in the middle?

The most common reason for a soggy vegetable crust is insufficient moisture removal. Be sure to salt your grated zucchini and squeeze out at least 240ml of liquid. Thorough pre-baking is also crucial - the crust should be golden and firm to the touch before adding toppings.

Can I prepare a low-carb pizza crust in advance?

Yes! You can make the zucchini crust up to 2 days ahead and store it in the refrigerator. You can also freeze the pre-baked crust for up to 3 months. For best results, pre-bake, cool completely, wrap well, then add toppings and finish baking straight from cold or frozen.

What are the best toppings for veggie-based pizza crusts?

Lighter toppings work best on veggie crusts - try fresh mozzarella, cherry tomatoes, fresh basil, roasted peppers, olives, artichokes, or sautéed mushrooms. Avoid water-heavy raw vegetables that could release moisture during baking. Pre-cooked meats like crispy prosciutto or chicken also work beautifully.

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