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.

Zucchini pizza slice being folded

Eat your veggies

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 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.

Closeup of crust of zucchini pizza slices

Must Have Dairy (For Now)

I’ve been working on a way to make my famed soft tapioca wraps without the cheese (really!). But so far this zucchini pizza recipe cannot be made cheese-less.

There are so many ways to make and buy dairy free cheese these days, though. There’s even my new favorite meltable vegan mozzarella. I’m seriously considering trying that in this recipe.

Many of our other gluten free flatbread recipes don’t rely upon cheese. If you can’t have dairy, one of those might suit you better.

A bowl of shredded zucchini, a raw zucchini pizza, a baked pizza

Becky’s recipe for Paleo Pizza makes a Paleo (non-dairy) version of this recipe seem possible. I think perhaps using more tapioca starch for chew, and some almond flour to replace some of the fat in the cheese might work.

Overhead image of slices of zucchini pizza

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.

It really is as easy as 1-2-3, which you can see in the video below. Just press play, but no matter how much you feast with your eyes remember: tasting is believing!


Overhead image of slices of zucchini pizza and a hand folding a piece of zucchini pizza

Like this recipe?

Prep time: Cook time: Yield: 1 13-inch pizza


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.


  • 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.

  • Recipe originally published on the blog Summer 2016. Video new, some text changed, recipe unchanged. 


Comments are closed.

  • Connie
    May 17, 2017 at 1:42 PM

    Pizza fail! but delicious!
    The taste was delicious but I could not pick up the pizza. It was way too soft. I made sure the zucchini was DRY before using it in the recipe, but I had to spoon the pizza off the pan. Also, the moisture that came out of the pizza ran all over the bottom of the oven and burnt. However, the taste was delicious and my husband said except for the texture, it tasted like pizza. I want to try it again. Any suggestions?

    • Nicole Hunn
      May 18, 2017 at 8:53 AM

      Connie, there are times when I’ve thought that the zucchini was dry, but I could still squeeze out quite a bit of moisture when I gave it one more go. My guess is that the zucchini was not as dry as you thought. Other than that, if you didn’t use a low moisture mozzarella cheese, and/or didn’t measure by weight, but rather measured by volume, that would likely be the issue.

  • Cathy
    May 8, 2017 at 12:26 PM

    I can’t wait to try this. I’ve tried another GF pizza crust that was good, but mostly cheese, so not so healthy. I have been using zucchini to make flat breads with tapioca flour and just a little coconut flour, so this will be interesting. I love being able to make things GF and low carb. People have a hard time understanding that, but it’s making me happy. I would never have lost the weight I needed just switching to GF flours and using what others have mentioned.

  • Terri
    May 7, 2017 at 7:48 PM

    I have one GF teenager and another who is very weight conscious. Will try this and report back though any ideas about the calories in this pizza base??

    • Nicole Hunn
      May 8, 2017 at 9:00 AM

      I’m afraid I don’t provide nutrition information, Terri. Feel free to plug the ingredients into an online calculator. That’s all I would do anyway!

  • Diane Roeder
    May 7, 2017 at 2:26 PM

    Are you kidding? A five ingredient pizza, grain-free and good? Can’t wait to try!
    Nicole, I really appreciate that you’re branching out away from sweets a little. Since my wheat sensitivity was diagnosed I’ve simply learned to live without most baked sweets, eating more nutrient dense foods, and I think I’m healthier for that. I know that you’re coming at this from a different angle, having a youngster and trying to prevent him from having to miss all the sweet pleasures that kids love. Thanks for digressing!

  • Nancy
    August 16, 2016 at 2:36 PM

    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!

  • Emily Daley
    August 15, 2016 at 12:11 AM

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

    • August 15, 2016 at 11:53 AM

      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.

  • Karen
    August 14, 2016 at 4:40 PM

    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.

    • August 15, 2016 at 11:55 AM

      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
        August 15, 2016 at 12:07 PM

        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!

  • Twila
    August 14, 2016 at 2:12 PM

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

    • August 15, 2016 at 11:55 AM

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

  • DCP
    August 12, 2016 at 10:24 PM

    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!!!

    • August 13, 2016 at 9:16 AM

      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! ?

  • carole
    August 12, 2016 at 10:49 AM

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

    • August 13, 2016 at 9:17 AM

      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!

  • carole
    August 12, 2016 at 10:40 AM

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

    • August 13, 2016 at 9:17 AM

      Zucchini pizza is better anyway, Carole. ?

  • Heather G
    August 11, 2016 at 9:45 AM

    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
      August 11, 2016 at 9:48 AM

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

      • August 11, 2016 at 10:17 AM

        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! ;)

  • Mare Masterson
    August 10, 2016 at 7:25 PM

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

    • August 11, 2016 at 10:18 AM

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

      • Mare Masterson
        August 11, 2016 at 3:06 PM

        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

        • August 11, 2016 at 4:42 PM

          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!!

  • Rita L
    August 10, 2016 at 6:44 PM

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

    • August 11, 2016 at 10:18 AM

      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!

  • Jennifer S.
    August 10, 2016 at 12:21 PM

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

    • August 11, 2016 at 10:19 AM

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

  • KathleenC
    August 10, 2016 at 12:16 PM

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

    • Jennifer S.
      August 10, 2016 at 12:22 PM

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

    • August 11, 2016 at 10:19 AM

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

  • KimW
    August 10, 2016 at 9:12 AM

    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.
      August 10, 2016 at 12:21 PM

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

    • August 11, 2016 at 10:20 AM

      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!

  • Sharon Cottrell Schulze
    August 10, 2016 at 8:29 AM

    Can’t wait to try this!

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.