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Zucchini Pizza Crust

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This zucchini pizza crust is a light, low-carb, and gluten-free twist on traditional pizza dough. Cheesy, flavorful, and sturdy enough to hold toppings, it’s a delicious way to enjoy pizza while sneaking in extra veggies.

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

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper.
  2. Grate zucchini and place in a clean towel. Squeeze out as much moisture as possible.
  3. In a bowl, combine zucchini, eggs, mozzarella, Parmesan, almond flour (if using), garlic powder, Italian seasoning, salt, and pepper.
  4. Spread mixture into a thin, even circle or rectangle on the prepared baking sheet.
  5. Bake 15–20 minutes, until golden and set.
  6. Remove crust, add pizza sauce, cheese, and toppings, then bake 5–7 minutes until cheese is melted and bubbly.
  7. Slice and serve hot.

Notes

  • Always squeeze out zucchini well to avoid a soggy crust.
  • Add fresh herbs like basil or oregano into the dough for extra flavor.
  • Swap zucchini for cauliflower for a variation.
  • Bake crust ahead of time and freeze for quick pizza nights.

Nutrition

Find it online: https://recipesbyliza.com/zucchini-pizza-crust/