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Zucchini-Crusted Pizza

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A fresh and wholesome take on pizza, this zucchini-crusted version is crispy on the edges, tender in the center, and loaded with cheesy flavor and veggie goodness.

Ingredients

Scale
  • 2 medium zucchini (about 2 cups shredded)
  • 2 large eggs
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup almond flour (or regular flour)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella (for topping)
  • ½ cup assorted toppings (bell peppers, onions, mushrooms, etc.)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Grate zucchini, place in a towel, and squeeze out excess moisture.
  3. In a large bowl, combine zucchini with eggs, cheeses, flour, garlic powder, oregano, salt, and pepper.
  4. Spread mixture onto the baking sheet into a 10-inch round or rectangle, about ¼ inch thick.
  5. Bake crust for 20–25 minutes until golden and set. Let cool for 5 minutes.
  6. Top with pizza sauce, mozzarella, and your chosen toppings.
  7. Return to oven and bake an additional 10 minutes until toppings are bubbly and cheese is melted.
  8. Cool slightly, slice, and serve warm. Garnish with fresh herbs if desired.

Notes

  • Squeeze zucchini thoroughly to prevent soggy crust.
  • Use parchment for easy removal and crispy edges.
  • Let the crust cool before adding toppings to maintain texture.
  • Top with fresh basil, chili flakes, or a drizzle of olive oil for added flavor.