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.
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!