Go Back

Zucchini Pizza Crust

A delicious and healthier twist on traditional pizza crust made from grated zucchini, perfect for pizza nights with friends and family.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 4 cups grated fresh zucchini Make sure to squeeze out excess moisture.
  • 2 ounces Parmigiano-Reggiano cheese, finely grated
  • 8 ounces low-moisture mozzarella cheese, grated
  • 2 large eggs, beaten Can be substituted with flax eggs for a vegan option.
  • 2/3 cup tapioca starch/flour Make sure it's gluten-free if necessary.
  • Extra virgin olive oil, for drizzling
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
Toppings
  • Tomato sauce
  • Additional mozzarella cheese
  • Gluten-free pepperoni
  • Sautéed mushrooms

Method
 

Preparation
  1. Preheat your oven to 450°F and place a pizza stone or overturned baking sheet inside to heat.
  2. Line a pizza peel or large cutting board with parchment paper.
  3. In a large bowl, mix the grated zucchini, Parmigiano-Reggiano, mozzarella, beaten eggs, tapioca starch, and optional spices until well combined.
  4. Spread the mixture onto the parchment paper, forming a 13-inch round.
  5. Even out the edges with wet hands or a spatula.
Baking
  1. Slide the pizza onto the preheated stone or baking sheet.
  2. Bake for 15 minutes until golden brown.
  3. Remove from the oven, add desired toppings, and return to bake for another 5 minutes until the cheese melts.
  4. Let cool for 2 minutes before slicing and serving warm.

Notes

Store any leftovers in the fridge for up to 3 days or freeze for up to a month. To reheat, pop it back in the oven at 350°F until warmed through. Avoid soggy pizza by ensuring the zucchini is well drained before mixing.