Name: Zucchini Pizza Crust
Prep time: 15 min
Cook time: PT-488376H25M27S
Total time: 40 min
Cuisine: American-Inspired
Ingredients: 2 medium zucchinis, grated; 2 large eggs; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ¼ cup almond flour (optional, for extra structure); 1 tsp garlic powder; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper

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This zucchini pizza crust is a light, low-carb alternative to traditional pizza dough. It’s cheesy, flavorful, and sturdy enough to hold all my favorite toppings while still keeping things healthy. I love making this when I’m craving pizza but want to sneak in extra veggies.

Why You’ll Love This Recipe

I love this recipe because it’s simple, gluten-free, and a great way to use up extra zucchini. The crust bakes up golden and slightly crispy, and the flavor pairs perfectly with classic pizza toppings. It’s also customizable—I can make it thicker, thinner, or even shape it into personal-sized pizzas. Zucchini Pizza Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (grated)
Eggs
Mozzarella cheese, shredded
Parmesan cheese, grated
Almond flour (optional, for extra structure)
Garlic powder
Italian seasoning
Salt and black pepper

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
I grate the zucchini, then place it in a clean towel and squeeze out as much moisture as possible—this step is key for a firm crust.
In a bowl, I mix zucchini, eggs, mozzarella, Parmesan, almond flour (if using), garlic powder, Italian seasoning, salt, and pepper until well combined.
I spread the mixture onto the prepared baking sheet in a thin, even circle or rectangle.
I bake for 15–20 minutes, until golden and set.
I remove the crust from the oven, add my favorite pizza sauce, cheese, and toppings, then bake again for 5–7 minutes until the cheese is melted and bubbly.
I slice and serve hot.

Servings and timing

This recipe makes about 2–3 servings. It takes 15 minutes to prep, 20 minutes to bake the crust, and about 5–7 minutes for the final bake, so in roughly 40 minutes I have a fresh, veggie-packed pizza.

Variations

Sometimes I swap zucchini for cauliflower to make a cauliflower crust. I also like mixing in herbs like fresh basil or oregano directly into the dough for extra flavor. If I want it cheesier, I increase the mozzarella in the crust mixture.

storage/reheating

I store leftover slices in the refrigerator for up to 3 days. To reheat, I bake them in the oven at 375°F (190°C) for about 8 minutes so the crust stays firm. The crust itself can also be baked ahead and frozen—when ready, I just add toppings and bake until hot.

FAQs

Do I have to squeeze the zucchini?

Yes, squeezing out the moisture is essential, or the crust will be soggy.

Can I make this crust dairy-free?

Yes, I use a dairy-free cheese alternative and add a little almond flour for structure.

How do I keep the crust crispy?

I bake it on parchment paper over a pizza stone or directly on a baking sheet, making sure to spread it thin.

Can I use frozen zucchini?

Yes, but I thaw and squeeze out all excess water before mixing it into the dough.

What toppings work best with zucchini crust?

I like classic pepperoni, margherita-style with fresh tomatoes and basil, or veggie-loaded toppings like mushrooms, peppers, and olives.

Conclusion

This zucchini pizza crust is one of my favorite ways to enjoy pizza while keeping it light and low-carb. I love how easy it is to make, how cheesy and flavorful the crust turns out, and how well it holds up to toppings. Whether I’m making it for a weeknight dinner or meal prep, it’s a healthy twist on pizza that never disappoints.