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.
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.
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.
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.
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!
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.