Zucchini Pizza | Gluten Free Pizza with a Chewy Zucchini Crust
Try this gluten free zucchini pizza, and I promise you'll never turn to another veggie crust. This zucchini crust pizza is foldable like just like real pizza!
Yield: 1 large pizza
Equipment
- Standard box grater
- Mesh nut milk bag optional, for draining zucchini
Ingredients
- 4 cups (440 g) grated fresh zucchini (from about 2 medium zucchini) (250 g when squeezed dry) (See Recipe Notes)
- 2 ounces Parmigiano-Reggiano cheese finely grated
- 8 ounces low-moisture mozzarella cheese grated (on a standard-size grater)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- ⅔ cup (80 g) tapioca starch/flour (you may need less if your cheeses are pre-grated)
- A light drizzling of extra virgin olive oil (if necessary)(See Recipe Notes)
Optional spices
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon garlic powder
Optional toppings
- tomato sauce
- Additional mozzarella cheese
- gluten free pepperoni
- sautéed mushrooms
Instructions
- 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 the mixture to the parchment paper. 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 the pizza 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.
Notes
How much zucchini you will need.
You'll begin with about 440 grams of shredded fresh zucchini, but the important thing is that your zucchini pizza have 250 grams of drained zucchini. Some zucchini begins with more moisture, so you may need to begin with more freshly grated zucchini to get the full 250 grams, as drained. If yours begins with less moisture, you'll need less zucchini.
About draining grated zucchini.
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 the liquid.
About using packaged shredded cheeses.
If you use packaged shredded mozzarella or Parm-Reg cheeses, your mixture will be drier than if you freshly-grate your cheeses. Packaged shredded cheeses have added anti-caking agents added to them.
About adding extra virgin olive oil.
To counteract the dryness if you've used pre-shredded cheeses or more coarsely ground Parm-Reg cheese, you can add a very light drizzle of extra virgin olive oil to the mixture and mix until it holds together well.
Recipe originally published on the blog in 2016. In 2017, video new, some text changed, recipe unchanged. In 2022, recipe tweaked slightly for clarity, some photos new, and many text resources added.