Easy Zucchini Pizza Crust Recipe

Easy Zucchini Pizza Crust Recipe tastes cheesy, herby, a little garlicky, and holds toppings like a thin, crispy pan pizza. It works well for anyone who wants more veggies, fewer carbs, or just a fun twist on pizza night, and you can finish it in about 45 minutes. I tested versions of this crust so many times that my neighbors started “checking in” right around dinner time.

Why Easy Zucchini Pizza Crust Recipe Is Worth It

This zucchini pizza crust gives you a chewy, crisp edge with a tender center that still supports toppings. You get classic pizza flavor with a lighter feel, so you can eat two or three slices and still move off the couch.

You sneak in a big serving of vegetables without anyone at the table complaining. The recipe uses simple ingredients, basic equipment, and works well with gluten free or dairy free tweaks.

“This Easy Zucchini Pizza Crust Recipe tastes like real pizza night with bonus veggies and zero soggy salad vibes. ★★★★★”

Ingredients You Need

Zucchini crust ingredients

• 3 packed cups grated zucchini
  • Use medium zucchini with firm skin.
  • Avoid huge, seedy zucchini because they hold more water.
• 1 large egg
  • Use 2 eggs if your zucchini feels very wet, even after squeezing.
• 1 cup shredded low moisture mozzarella cheese
  • Use pre-shredded mozzarella from a bag for a drier mix and easier crust.
• 3 tablespoons grated Parmesan cheese
  • Use the shelf stable green can in a pinch; fresh tastes sharper.
• 1 to 3 tablespoons almond flour or regular all purpose flour
  • Almond flour keeps it low carb and gluten free.
  • All purpose flour gives a slightly chewier crust.
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning or dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for a little heat)

Toppings

Use your favorites, but keep toppings light so the crust stays crisp.

• ½ to ¾ cup pizza sauce or marinara
  • Jarred marinara works great; I like Rao’s or any low sugar brand.
• 1 to 1½ cups shredded mozzarella or Italian blend cheese
• Toppings like:
  • Turkey pepperoni or regular pepperoni
  • Sliced mushrooms (pat them dry)
  • Thin bell pepper strips
  • Sliced olives
  • Fresh basil after baking

Equipment list

• Box grater or food processor with grating disc
• Large mixing bowl
• Clean kitchen towel or nut milk bag for squeezing zucchini
• Baking sheet or pizza pan
• Parchment paper
• Rubber spatula
• Measuring cups and spoons
• Oven mitts
• Optional: pizza stone and pizza cutter

Quick Tips & substitutions

• Squeeze the zucchini until it feels almost dry; this step gives you a crisp crust.
• Line the pan with parchment so the crust releases easily and does not stick.
• Use pre-shredded low moisture mozzarella to keep the crust from turning watery.
• Swap almond flour with oat flour or all purpose flour if you do not need low carb.
• Add one extra tablespoon of flour if the mixture feels loose and hard to shape.
• Bake the crust until the edges look deep golden before you add toppings.
• Keep toppings light and avoid heavy piles of fresh tomatoes or wet veggies.
• Use dairy free mozzarella and skip Parmesan for a dairy free version.
• Use a pizza stone under the baking sheet to boost browning and crispness.
• Let the crust cool 3 to 5 minutes before slicing so it sets and holds shape.

How to Make Easy Zucchini Pizza Crust Recipe

Prep the zucchini

1. Wash the zucchini and trim the ends.
2. Grate the zucchini on the large holes of a box grater or in a food processor.
3. Measure 3 packed cups of grated zucchini into a large bowl.
4. Sprinkle with a pinch of salt, toss, and let it sit 10 minutes to draw out water.

Squeeze out the moisture

1. Place the zucchini in a clean kitchen towel or nut milk bag.
2. Twist the towel over the sink and squeeze hard until water stops dripping.
3. Keep squeezing until the zucchini feels almost dry and clumps together.
4. Return the squeezed zucchini to a clean mixing bowl.

Mix the crust

1. Add the egg, shredded mozzarella, Parmesan, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes to the bowl.
2. Sprinkle in 1 tablespoon of almond flour or all purpose flour.
3. Stir with a spatula until the mixture looks thick and sticky.
4. If it feels very wet or runny, add another tablespoon of flour and stir again.

Shape the crust

1. Heat the oven to 425°F and place a rack in the lower third.
2. Line a baking sheet or pizza pan with parchment paper.
3. Scoop the zucchini mixture onto the parchment and press it into a circle about 10 to 12 inches wide.
4. Keep the center slightly thinner than the edges so the middle cooks through.

Bake the crust

1. Slide the pan into the oven and bake 15 to 20 minutes.
2. Check for deep golden edges and a top that looks set and dry.
3. If the center still looks pale, bake 3 to 5 minutes more.
4. Remove the crust from the oven and let it cool 3 minutes.

Add toppings

1. Spread a thin layer of pizza sauce over the crust, leaving a small border.
2. Sprinkle shredded mozzarella over the sauce.
3. Add your chosen toppings in a single, light layer.
4. Avoid heavy piles of toppings so the crust stays crisp.

Finish baking

1. Return the pizza to the oven and bake 8 to 12 minutes.
2. Watch for bubbling cheese and browned spots on top.
3. If you like extra browning, switch the oven to broil for 1 to 2 minutes and watch closely.
4. Remove the pizza, cool 3 to 5 minutes, slice, and serve.

Recipe Variations

• Gluten free: Use almond flour or a gluten free all purpose blend and check labels on sauce and toppings.
• Dairy free: Use dairy free mozzarella and skip Parmesan or use a dairy free grated topping.
• Low carb: Use almond flour, sugar free marinara, and low carb toppings like pepperoni, sausage, and non starchy veggies.
• Extra protein: Add 2 tablespoons of finely grated Parmesan and one extra egg white to the crust mix.
• Herb lovers: Add 1 tablespoon chopped fresh basil or parsley to the crust mixture.
• Spicy version: Add extra red pepper flakes in the crust and top with jalapeño slices.
• Kid friendly: Keep toppings simple with just cheese and turkey pepperoni.

Ways to Serve Easy Zucchini Pizza Crust Recipe

• Serve with a big green salad and garlic knots or breadsticks.
• Cut into small squares and serve as an appetizer with warm marinara for dipping.
• Pack cooled slices in lunch boxes with carrot sticks and hummus.
• Serve with roasted veggies and a simple fruit salad for a balanced dinner.
• Top with fresh arugula and cherry tomatoes after baking for a veggie loaded plate.

Storage Success

Cool leftover zucchini pizza slices completely on a rack so steam does not soften the crust. Store slices in an airtight container in the fridge for up to 3 days with parchment between layers. Reheat slices in a hot skillet or toaster oven until the cheese melts and the bottom crisps again. Freeze baked crusts or plain crust rounds between parchment for up to 2 months and top and bake straight from frozen with a few extra minutes of oven time.

Easy Zucchini Pizza Crust Recipe

Easy Zucchini Pizza Crust tastes cheesy, herby, a little garlicky, and holds toppings like a thin, crispy pan pizza while adding extra veggies and cutting back on carbs.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 3 cups grated zucchini, packed
• 1 large egg
• 1 cup shredded low-moisture mozzarella cheese
• 3 tablespoons grated Parmesan cheese
• 1–3 tablespoons almond flour or all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning or dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

• 1/2–3/4 cup pizza sauce or marinara
• 1–1 1/2 cups shredded mozzarella or Italian blend cheese
• turkey pepperoni or regular pepperoni
• sliced mushrooms, patted dry
• thin bell pepper strips
• sliced olives
• fresh basil, added after baking

Instructions

 

1. Wash the zucchini and trim the ends.
2. Grate the zucchini on the large holes of a box grater or in a food processor.
3. Measure 3 packed cups of grated zucchini into a large bowl.
4. Sprinkle with a pinch of salt, toss, and let sit for 10 minutes to draw out water.

1. Place the grated zucchini in a clean kitchen towel or nut milk bag.
2. Twist the towel over the sink and squeeze firmly until water stops dripping.
3. Continue squeezing until the zucchini feels almost dry and clumps together.
4. Return the squeezed zucchini to a clean mixing bowl.

1. Add the egg, shredded mozzarella, Parmesan, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes to the bowl with the zucchini.
2. Sprinkle in 1 tablespoon of almond flour or all-purpose flour.
3. Stir until the mixture looks thick and sticky.
4. If the mixture feels very wet or runny, add another tablespoon of flour, stirring again, and add up to 1 more tablespoon if needed until it holds together.

1. Heat the oven to 425°F (220°C) and place a rack in the lower third of the oven.
2. Line a baking sheet or pizza pan with parchment paper.
3. Scoop the zucchini mixture onto the parchment and press it into a circle about 10 to 12 inches wide.
4. Keep the center slightly thinner than the edges so the middle cooks through.

1. Bake the crust for 15 to 20 minutes, until the edges are deep golden and the top looks set and dry.
2. If the center still looks pale, bake for 3 to 5 minutes more.
3. Remove the crust from the oven and let it cool for about 3 minutes.

1. Spread a thin layer of pizza sauce over the crust, leaving a small border around the edge.
2. Sprinkle shredded mozzarella or Italian blend cheese evenly over the sauce.
3. Add your chosen toppings in a light, even layer, avoiding heavy piles so the crust stays crisp.
4. Return the pizza to the oven and bake for 8 to 12 minutes, until the cheese is bubbling with some browned spots.
5. For extra browning, switch the oven to broil for 1 to 2 minutes, watching closely so it does not burn.
6. Remove the pizza from the oven, cool for 3 to 5 minutes, slice, and serve.

Notes

Nutrition Information
Approximate per 1 of 4 servings (using almond flour and moderate toppings): 260 calories; fat 17 g; saturated fat 8 g; carbohydrates 10 g; fiber 2 g; sugars 5 g; protein 18 g; sodium 720 mg. Values will vary based on brands, type and amount of toppings, and portion size.