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Zucchini Crust Pizza

zucchini crust pizza with tomatoes, spinach, and olives

Before you discount this Zucchini Pizza Crust recipe as too “green” or healthy, it’s a fantastic way to enjoy pizza without the heavy feeling. AND a great way to use up some zucchini.  If you have a garden or know someone who does, then you know what happens when you grow zucchini or summer squash!

O.V.E.R.L.O.A.D! 

This recipe is a great way to get some extra veggies into the kiddos, go gluten-free for pizza, AND your neighbors will thank you for making this recipe and not loading up their front porch with squash!  It does happen, you know… What else can you do with it all? We have some ideas but start with this healthy idea that seems unhealthy first.

When I made this, I used my Cuisinart Food Processor and made a double batch. I had some zucchini crust pizza for breakfast as a leftover, and  it was delicious! Even my children thought it was delicious!

2 zucchini crust pizza doughs on a baking pan

Benefits of Zucchini Crust Pizza

We all know zucchini is good for us.  But here’s the skinny on just HOW good it is.  As a low-carb pizza crust, zucchini crust pizza contains just four simple ingredients with no flour.  You can absolutely add cheese to this recipe if you want a denser crust, but this recipe is excellent as is.  This crust relies on a simple zucchini base with a fraction of the fat and calories. Obviously, the carbs and calories vary if you use cheese. Just know that you’re making a super healthy choice by incorporating this crust into your pizza rotation.

Check out Healthline’s health and nutrition benefits of zucchini here.  We’ll highlight these important numbers for you:

One cup (223 grams) of cooked zucchini provides (2Trusted Source):

  • Calories: 17
  • Protein: 1 gram
  • Fat: less than 1 gram
  • Carbs: 3 grams
  • Sugar: 1 gram
  • Fiber: 1 gram
  • Vitamin A: 40% of the Reference Daily Intake (RDI)
  • Manganese: 16% of the RDI
  • Vitamin C: 14% of the RDI
  • Potassium: 13% of the RDI
  • Magnesium: 10% of the RDI
  • Vitamin K: 9% of the RDI
  • Folate: 8% of the RDI
  • Copper: 8% of the RDI
  • Phosphorus: 7% of the RDI
  • Vitamin B6: 7% of the RDI
  • Thiamine: 5% of the RDI

Even More Zucchini Recipes

We are lovers of zucchini (obvi!).  Here are some other recipes you might like that we’ve tried.

Yes!  You can plan an entire meal, including breakfast and/or dessert, based on zucchini. If you are looking for even more recipes, take a look at our zucchini recipe ideas collection!

Zucchini Crust Pizza

This is a great alternative to traditional pizza crust! Be creative with the squash you use - more zucchini, all zucchini, a little summer squash for color.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine Italian
Servings 8 slices

Ingredients
  

  • 4 Cups Zucchini Grated
  • 2 Teaspoons Salt
  • 2 Eggs
  • 2-3 Tablespoons Pizza Seasoning See notes below
  • Toppings of Your Choice

Instructions
 

  • Grate zucchini, mix with salt, and allow to sit for 20-60 minutes. I used my Cuisinart Food Processor
  • Drain zucchini.
  • Heat oven to 400 degrees.
  • Combine zucchini, eggs, and pizza seasoning.
  • Liberally grease a 9" deep dish pie pan.
  • Place zucchini mixture in pie pan and pat down.
  • Bake for 15 minutes.
  • Remove from oven and add toppings of your choice.
  • Return to oven for 30 minutes or until cooked as desired.

Notes

I use Frontier Herbs Pizza Seasoning for my pizzas.  Their blend consists of dehydrated onion, bell pepper, fennel, oregano, garlic, basil, chilies, parsley, thyme, marjoram, and celery flakes.
A medium to large zucchini is approximately 4 cups when grated.
If using a larger than 9" pie dish, cooking times will be shorter.  If using many ingredients, cooking times may be longer.
If you do not drain your zucchini well or are short on time, adding a 1/4 Cup Flour will help to absorb moisture.  This recipe is very versatile -- have fun with it!  And remember to eat your vegies!!
Tried this recipe?Let us know how it was!
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