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Zucchini Crust Pizza

Zucchini Crust Pizza is the BEST low carb recipe to make with fresh garden zucchini and your favorite pizza toppings. This recipe works well with almond flour, all-purpose flour, and coconut flour.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 8 slices
Calories: 135 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 cups shredded zucchini
  • ¼ tsp salt
  • 3 large eggs beaten
  • ½ cup all-purpose flour see notes
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup pizza or marinara sauce
  • 1 cup shredded Mozzarella cheese
  • 12 slices pepperoni

Instructions

    Cup of Yum
  1. Preheat oven to 350°.
  2. Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
  3. Increase oven temperature to 450°.
  4. Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
  5. Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
  6. Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes.
  7. Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
  8. Reduce heat to 400°.
  9. If possible, let the crust cool for extra crispy results.
  10. Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
  11. Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!

Notes

  • Pro Tips
  • Make-Ahead Method
  • The nutritional information is an estimate and is per slice. This recipe makes 8 slices. 
  • Almond Flour, Coconut Flour, and Whole Wheat Flour may also be used.
  • I recommend using a light colored pizza pan or a pizza stone for this recipe. Dark pans absorb more heat and therefore will likely require less baking time.
  • Low Moisture, whole milk mozzarella shredded fresh from a block is best for this recipe. I use Galbani or Dragone mozzarella.
  • For more zucchini recipes, try my Zucchini Soup, Zucchini Parmesan, and Zucchini Casserole! And be sure to try my Eggplant Casserole recipe.
  • More Pizza Recipes: Be sure to try my Homemade Pizza recipe with a restaurant-quality homemade dough! And try my Buffalo Chicken Pizza and Hawaiian Pizza recipes next! 
  • Bake the crust, let cool completely. Wrap it in foil and freeze.
  • To serve, add toppings and bake while still frozen at 400° for 15-20 minutes.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 8g (3%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 79mg (26%) Sodium 357mg (15%) Potassium 170mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 326IU (7%) Vitamin C 6mg (7%) Calcium 134mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 135

% Daily Value*

Calories 135kcal 7%
Carbohydrates 8g 3%
Protein 9g 18%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 79mg 26%
Sodium 357mg 15%
Potassium 170mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 326IU 7%
Vitamin C 6mg 7%
Calcium 134mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.