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Zucchini Pizza

Zucchini Pizza

This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!

This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!

In my house, we l-o-v-e cauliflower pizza. And since Trader Joe’s now sells frozen cauliflower that has already been riced and blanched, we have no real excuse for not making it often. I love that it’s low carb and delicious, and that even my one dyed in the wool vegetable-hating adores the taste. But (dare I say it?) this grain free zucchini pizza? …

This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!

This zucchini pizza is better than cauli pizza. Like, by a mile. Now, it may be that I make this differently from the way I make cauliflower pizza, adding some tapioca starch to the mixture. I’ll have to try cauli pizza a different way and let you know. But the taste and the texture of this zucchini pizza has me literally daydreaming about a slice.

This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!

Although I have been working on a way to make my famed soft tapioca wraps without the cheese (really!), so far this zucchini pizza recipe cannot be made cheese-less. But there are so many ways to make and buy dairy free cheese these days (I’m seriously considering making my own vegan mozzarella cheese just, you know, to try).

This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!

Take another look at that top photo, though. You can fold a slice of this pizza. And it doesn’t just sadly fold over on itself. It really folds. Like a real slice. Of pizza! And you’ll love the crisp edges and soft, thin crust, too.

Before I go, a few recipe notes:

  • Like all recipes, this is just a formula. As long as everything is in proportion, you can make as much or as little as you like. The formula for this zucchini pizza (so you can even commit it to memory), by weight of course, is:
    • 8 parts grated zucchini (squeezed dry)
    • 1 part finely grated Parmigiano-Reggiano cheese
    • 4 parts grated low-moisture mozzarella cheese
    • 1 1/2 parts tapioca starch/flour
    • 1 egg
  • If you have a very large, overgrown zucchini, ignore the pre-grated weight and just squeeze out all the moisture and weigh the zucchini after you’ve squeezed it dry. You can measure by volume, but weight measurements are so much more reliable and the only way to be sure you’re on target.
  • Hate grating and squeezing dry zucchini? Do a ton of it at once, then pile the dry grated vegetable into individual freezer-safe zip top bags and freeze flat. Defrost at room temperature, squeeze out any remaining moisture and proceed with the recipe.
  • This pizza might even be better cold the next day than it is hot out of the oven. No joke.
This easy recipe for zucchini pizza is made with just 5 ingredients (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the authentic chew that you want in a proper pizza. Tasting is believing!
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Prep time: Cook time: Yield: 1 13-inch pizza

Ingredients

4 cups (440 g) grated fresh zucchini (from about 2 medium zucchini) (about 250 g when squeezed dry)*

2 ounces Parmigiano-Reggiano cheese, finely grated

8 ounces low-moisture mozzarella cheese, grated

2 eggs (100 g, weighed out of shell), beaten

1/2 cup (80 g) tapioca starch/flour

Optional spices: 1 tablespoon dried oregano, 1 1/2 teaspoons dried basil, 1/2 teaspoon garlic powder

Optional pizza toppings: tomato sauce, more mozzarella cheese, gluten free pepperoni, sautéed mushrooms

*I squeeze the liquid out of grated zucchini by placing it, about 2 cups at a time, in a fine mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.

Directions

  • Preheat your oven to 450°F. Place a pizza stone or overturned baking sheet in the oven as it preheats. Line a pizza peel or other flat surface (like a large cutting board) with a sheet of unbleached parchment paper, and set it aside.

  • In a large bowl, place the dry grated zucchini, Parmigiano-Reggiano cheese, mozzarella cheese, eggs, tapioca starch and optional spices. Mix to combine well. The mixture will be thick but soft. Transfer it to the parchment paper and, with a moistened silicone spatula or large spoon, spread it into a 13-inch round in one even layer. With wet hands or the side of the spatula or spoon, even the edges around the perimeter.

  • Slide the pizza on the parchment off the peel or cutting board onto the pizza stone or overturned baking sheet in the oven. Bake for 15 minutes or until the pizza is an even light golden brown color on top. Remove from the oven, spread your desired pizza toppings on top, and return to the oven for another 5 minutes or until any cheese is melted and the edges are crisp. Remove the pizza from the oven and allow to set for 2 minutes before slicing into wedges and serving warm.

  • Any leftover pieces can be covered and refrigerated for at least 3 days and enjoyed cold or refreshed in a warm toaster oven or microwave before serving.

Love,
Nicole

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  • Sharon Cottrell Schulze

    Can’t wait to try this!

  • KimW

    This looks amazing. THANK YOU for all of the work that goes into all of these recieps. My son was just diagnosed with Celiac disease. Your website and cookbooks have been so very helpful!!

    • Jennifer S.

      They are 100% the best out there!! I always find new things to try even though I’ve had all the cookbooks for years!

    • I’m so, so glad, Kim. I know what those early days are like, and I was all alone nearly 12 years ago when I first started. So glad you’re not alone today!

  • KathleenC

    Has anyone tried this recipe with non-dairy shredded cheese? I would love to try it out –sounds Yum!

    • Jennifer S.

      Kathleen – YOU should give it a try and report back to us! good luck!

    • I discuss nondairy cheese in the post, Kathleen. I haven’t tried, but a good, truly melty nondairy cheese is definitely worth a shot!

  • Jennifer S.

    HOLY MOLY MACARONI! ….. this is going on the menu stat! Thanks Nicole!!

    • A spot on the menu plan is a big deal, Jennifer! You won’t regret it. :)

  • Rita L

    Tried this tonight and it was awesome! Hubby gave it 2 thumbs up. Thanks for another great recipe.

    • Love that you already made it, Rita, and loved it. I’ve made it every other night since I settled on a recipe. I just can’t stop!

  • Mare Masterson

    I am so excited and I just can’t hide it!! Thank you, thank you, thank you!! Big hug to you for this!

    • Oh, I knew you’d love this, Mare. I was waiting for your reaction!

      • Mare Masterson

        Real GF Zucchini Pizza with a foldable, golden brown crust — oh that fold is so important! Of course I love it! What is important is it’s not zucchini parmigana that some have the nerve to call zucchini pizza. If I wasn’t going out of town this weekend it would be dinner on Saturday. I cannot wait to try it

        • Oh my gosh, Mare, I don’t get that either! If you just throw some sauce and cheese on a slice of zucchini, that is NOT zucchini pizza!!

  • Heather G

    You had me at “it tastes better cold” since I believe that’s the only way to eat pizza. :-) It looks delicious and am definitely going to try this. My husband said “Yuck” when I told him about it, but then he’s said that about everyone of your recipes yet he devours them when I make them. LOL. You just can’t fake GREAT tasting recipes/food…which you have. Thanks!!!

    • Heather G

      Question: can I use GF flour that has Tapioca Starch in it, or does it have to be strictly Tapioca Starch?

      • Hi, Heather, you really do want just tapioca starch. And this is definitely the sort of recipe that is way better in execution than it could ever sound in the abstract. Show him a picture! ;)

  • carole

    When did I miss the cauliflower pizza ? They both sound fabulous.

    • Zucchini pizza is better anyway, Carole. 😮

  • carole

    Couldn’t find the recipe for Cauli Pizza ???????

    • Oh, I haven’t posted a recipe for cauliflower pizza, Carole! That’s why there’s no link in my reference to it. I always just kind of figured that it’s everywhere already. I have my own version, but I’ve just never posted it. Sorry!

  • DCP

    Nicole, you are a rock star!!!! I just finished dinner and the zucchini crust was fantastic!!!
    I have your cookbooks and love them. where do you find the time to do all the work it takes to experiment recipe after recipe? Thank YOU!!!

    • Awesome, DCP! I’m so excited that someone shares my enthusiasm! So good, right? Love the pic. Oh, and my experiments? 7 days a week, but it’s totally worth it. Because, well, zucchini pizza! 😉

  • Twila

    I follow the wheat belly protocol; is there something that can be substituted for the tapioca starch? Maybe coconut or almond flour?

    • Almond flour is so different from tapioca starch, I’m afraid, Twila. There is no real substitute for it. Sorry!

  • Karen

    Just tried this! It is a very yummy flavor, but I’m wondering where I went wrong. Perhaps I didn’t wait long enough for the zucchini to dry out (grated and squeezed it in a towel, waited 20 minutes) or was my defrosted homemade sauce too liquidy and perhaps too much of it on the crust? I couldn’t pick up the slices as it was not firm enough to hold, but with a fork and knife I was able to enjoy it. The flavor is just like real pizza! If only I could hold it and get “the fold” you described! It is worth another try! I am determined to get “the fold!” Thank you for yet another delicious recipe. I have all the books and if it weren’t for you, we would have never been able to go gluten free.

    • If I had to guess, Karen, it was either that you didn’t wring dry your zucchini enough, you didn’t measure everything by weight so your proportions were off (and/or you used a high-moisture cheese), or your oven wasn’t quite hot enough so you didn’t bake the pizza until it was crisp. You’ll get there!

      • Karen

        Yep, I’ll definitely try again and let the zucchini dry longer. I weighed the shredded zucchini when wet, but didn’t do it again when “dry”. Regardless, the pizza was gobbled up within a half-hour!

  • Emily Daley

    Just wondering if you’ve tried freezing after the par-baking?

    • I haven’t, Emily, but I imagine it would work just fine. But to be honest, I’m not sure I’d bother! I provide instructions in the post for grating and squeezing dry the zucchini ahead of time, then freezing that. Once you have that ready to go, it only takes minutes to make the recipe.

  • Nancy

    The biggest thing I have missed (besides bread) since being diagnosed with this morbid disease is NY pizza. I’m not saying this is NY pizza but it is crispy, fold-able and delicious! I took a picture of it right out of the oven and sent it to every GF person I know.

    Thanks Nicole!

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