Zucchini Pizza Crust
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 Small Pizza Crusts or 1 large
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
Zucchini Pizza Crust
Description
This recipe uses shredded zucchini, carefully salted and pressed to remove excess moisture, combined with flour, garlic powder, oregano, basil, eggs, and cheeses to create a cohesive, soft dough. Once spread thin on parchment, it bakes at a high temperature on a preheated stone or baking sheet, developing a gently browned exterior while remaining tender inside. The herbs and cheeses in the crust impart a subtle aromatic richness.
The resulting crust has a softer texture compared to traditional wheat-based pizza crusts but provides enough structure to support tomato sauce, shredded mozzarella, and topping choices like pepperoni. It suits cooks seeking to incorporate extra vegetables or reduce grain content in their pizza crust.
To prepare, it’s important to dry the zucchini thoroughly to prevent sogginess, and pressing the dough evenly ensures consistent cooking. Greasing hands and parchment helps handle the sticky dough. The crust can be customized in thickness and toppings according to preference.
The recipe notes suggest that cauliflower can be substituted for zucchini in part or whole, and homemade quick blender pizza sauce works well with this crust.
Ingredients
- 3 medium zucchini about 1 1/2 pounds or 3-4 cups finely shredded and packed
- 1 cup all-purpose flour or whole wheat flour
- ½ teaspoon garlic powder
- 1 ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon salt
- 2 large egg
- ½ cup cheddar cheese shredded
- ½ cup Parmesan Cheese shredded
- pizza sauce see note
- mozzarella cheese shredded
- pepperoni or other toppings
Instructions
- Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
- If you have time, sprinkle the zucchini with a teaspoon of coarse kosher salt (1/2 teaspoon if using table salt) and let it set for 15-20 minutes. Wring out the zucchini really, really well. And when you think it's wrung out all the way, wring it out some more. You want it as dry as possible. You'll end up with about a cup or so after it's been wrung dry.
- In a large bowl, combine the zucchini, flour, garlic powder, oregano, basil, salt, eggs, and cheeses. Stir together (I usually abandon the spoon and dig in my hands to get it all combined).
- Grease a sheet of parchment paper (two pieces if you are making really thin pizzas).
- The dough is pretty soft and sticky so you may want to grease your hands as well. Press the dough into the desired shape and thickness on the greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).
- Slide the parchment paper with the pizza crust onto the preheated baking stone (if you don't have a pizza peel, you can use an overturned baking sheet to slide it on). Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
- Carefully remove the parchment and pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.
Notes
- Salt and let shredded zucchini rest before squeezing out moisture thoroughly for a non-soggy crust.
- Grease hands and parchment paper to handle and press the sticky dough evenly.
- The crust can be made thin or slightly thicker depending on preference; pressing evenly helps baking consistency.
- Cauliflower can substitute for zucchini partially or fully, prepared in the same way.
- A quick homemade blender pizza sauce pairs well with this crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Small Pizza Crusts or 1 large
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1Whole Crust | |
| Calories | 537kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 233mg | 78% |
| Sodium | 1250mg | 52% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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