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.
Say no to zucchini slices topped with sauce that are nothing like real pizza. This zucchini pizza crust will change the way you look at veggies, pizza, and veggie 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 dyed-in-the-wool, vegetable-hating one adores the taste. But (dare I say it?) this grain free zucchini pizza is, well….
Why this is the best zucchini pizza recipe ever
This zucchini pizza crust is better than cauliflower crust pizza. Like, by a mile. There, I've said it.
Now, it may be that I make this pie 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.
Like cauliflower pizza, my zucchini pizza is also relatively low carb, so you can feel a little less guilty about grabbing an extra slice or two. (And if you want a super low carb version, try our low carb zucchini pizza recipe.)
When it comes to preparation, it couldn't be an easier: you only need a handful of ingredients, and prep time is about 10 minutes (15 if you could draining the zucchini after you grate it).
Despite being so different than conventional pizza, I promise you, that delicious, classic pizza taste is there. Pizza with a few hidden servings of veggies? Count me in!
Why use zucchini for a pizza crust?
A zucchini pizza base may seem weird, but that's what people surely thought about cauliflower crust pizza, and look how popular that's become!
The truth is, there aren't a lot of veggies that can mimic the taste and texture of zucchini. And when I say taste, what I really mean is hardly no taste. Zucchini has an extremely mild flavor, so it's easy for the pizza sauce, cheese, and other toppings to hide it.
Zucchini also does a wonderful job of contributing to this pizza crust recipe's light, chewy texture. And it's naturally gluten free to boot! If you want to try a veggie pizza crust recipe, this one is definitely the winner.
What about zucchini pizza bites?
What about them, I say! I'm sure you've seen them, disks of sliced zucchini, topped with sauce and cheese, and then baked until they look… just like slices of zucchini with sauce and cheese!
Look, I love zucchini, so I don't have anything against it. But zucchini slices topped like pizza bites are nothing like pizza, and they are a sad alternative if you're hankering for a slice.
Seriously, if you're craving pizza and find yourself desperate enough to try zucchini pizza bites (or zucchini pizza boats, or any other variation that doesn't involve an actual crust), I implore you to pull out the box grater, grab the tapioca starch and a couple of eggs, measure out some cheese, and do so much better.
Tips for making the best zucchini pizza crust
Weigh your zucchini after, not before
Since the moisture in fresh zucchini varies so much from one vegetable to another, ignore the pre-grated weight of your zucchini 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.
Save some zucchini for later
Hate grating and squeezing dry zucchini? Do a ton of it at once, and then pile the dry, shredded zucchini into individual freezer-safe zip top bags and freeze flat. Defrost at room temperature, squeeze out any remaining moisture, and proceed with the zucchini pizza crust recipe—or use it to make gf zucchini bread or gf zucchini cake.
Use freshly-grated cheeses
Pre-shredded and grated cheeses, especially grated semi-hard cheeses like mozzarella, are sold with added starches and other anti-caking agents in the bag or container. These additives prevent the shreds from clumping together. In this recipe, it's best to avoid using pre-shredded and grated cheese if possible, since it calls for the right amount of tapioca starch when using freshly grated cheese.
If you do use pre-grated and shredded cheeses, you can modify the recipe to account for the extra dryness by using less tapioca starch (just add it slowly and use your judgment to stop adding starch before the mixture is too dry to hold together as shown in the photos and in the video). You can also add a light drizzle of extra virgin olive oil, mixing constantly, just until the mixture holds together properly.
How to store leftover zucchini crust pizza
If you've got leftover zucchini pizza, you can store it in the fridge for three days or so. It makes the perfect snack or lunch item, and believe it or not, this pizza might even be better cold the next day than it is hot out of the oven. No joke.
If you do want to reheat your zucchini pizza slices, just place them on a pizza stone or baking sheet, and heat in the oven for a few minutes. If you're only reheating a slice or two, use the toaster oven instead.
In a rush? I don't recommend that you use the microwave to reheat, because just as with traditional pizza, you may end up with limp or soggy slices. But if you're in a pinch, go for it. The pizza will still taste amazing.
Gluten free zucchini pizza: substitutions
Dairy free zucchini pizza
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.
Our 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 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.
Egg free zucchini pizza
In this gluten free zucchini pizza crust recipe, the eggs serve as a way to bind all the ingredients together. They also impart a richer flavor and help with browning.
You can try to substitute “chia eggs” in this recipe, but I haven't tried it myself to say whether it will work. To make a chia egg, you combine 1 tablespoon of ground white chia seeds and 1 tablespoon of warm water, and then let it sit until it gels.
FAQs
Does a zucchini crust pizza taste good?
I think this zucchini crust pizza tastes amazing! But I think what you're really wondering is how does the zucchini taste? And the honest answer is: Not much like anything at all.
Zucchini is an extremely mild vegetable, so it doesn't take much to overpower its taste. That's perfect when it comes to this zucchini pizza crust recipe because what we all really want to taste is the sauce, cheese, and toppings.
Why do I have to squeeze the moisture out of the zucchini to make this zucchini pizza crust?
You absolutely have to squeeze your zucchini dry for this zucchini pizza recipe to work. Believe me, if you skip the straining part, you're going to end up with gooey pizza dough. You'll immediately see that it's not going to hold together well nor keep its shape. That's because there's way too much moisture.
Draining the water from the zucchini creates a pizza with a nice chew and crisp edges. But it also helps to standardize the ratio of zucchini to the other ingredients in this recipe since some fresh zucchini squash has tons and tons of moisture, and some has less. By draining all the moisture, and measuring it as drained at 250 grams, you'll have the right type and amount of zucchini every time.
Can I make a gluten free zucchini pizza crust in advance?
If you want to shave a few minutes off lunch or dinner preparation, you can definitely make a zucchini crust in advance and freeze it for later.
To get started, simply prepare this zucchini pizza crust recipe as written, through the first 15 minutes of baking, without toppings. After pre-baking it, remove it from the oven and allow it to cool completely.
Once the crust is completely cool, wrap it tightly using aluminum foil, and place it flat in the freezer.
When you're ready to make zucchini pizza, don't worry about defrosting the frozen crust. Simply top it with sauce, cheese, and any other toppings, and then pop it into the oven for about 10 minutes at 450°.
Can I use different cheeses for this zucchini pizza crust recipe?
I caution you against using different cheeses for this pizza crust recipe. I've found that Parmigiano-Reggiano (also known as simply Parmesan cheese) and low-moisture mozzarella cheese offer the perfect balance in taste and structure.
Switching out one or both of these cheeses may not give you the same hearty results, especially if you choose a cheese that has a higher moisture content, such as fresh mozzarella.
Keep in mind that the recipe calls for finely grated Parm and low-moisture shredded mozzarella, and assumes that they aren't pre-shredded. If you use pre-shredded cheeses in a bag, your mixture will be drier since those cheeses have anti-caking agents like cornstarch added to them. You can combat the dryness, though, by using a bit less tapioca starch and/or drizzling in a tiny amount of extra virgin olive oil.
Do I have to pre-bake my zucchini pizza dough?
For best results, you must pre-bake your zucchini pizza dough. Baking the dough ensures even cooking before you add your toppings, and gives you a chance to set the base first.
How do I prevent a soggy zucchini pizza?
For starters, don't skip pre-baking the crust. When topping your zucchini pizza, take care not to over-sauce the crust or use excessively wet ingredients.
Why didn't the bottom of my zucchini pizza crust cook?
The bottom of your zucchini pizza crust won't cook if it doesn't get enough heat. This generally happens when you pop your pizza into a cold oven or onto a pizza pan or stone that didn't heat up with the oven.
Why is my zucchini crust pizza gummy?
If you pull your zucchini pizza from the oven and find that it has a gummy texture, it's likely under-cooked. You may have used wet shredded zucchini, or spread out the mixture too thickly, so it takes longer to bake. Return the pizza to the oven, and allow it to cook for a few more minutes.
What toppings can I put on a zucchini pizza?
You can use virtually any toppings you'd like with your zucchini crust pizza. As with traditional pizza, though, it's best that you use drier ingredients as excess moisture can cause sogginess. My family likes pepperoni with a little fresh basil — absolutely delicious!
If you want to add extra virgin olive oil to your pizza, I suggest drizzling it over the pie after it's finished baking.
Gluten Free Zucchini Crust Pizza
Zucchini Pizza | Gluten Free Pizza with a Chewy Zucchini Crust
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.
Suzan Carsley says
I am looking forward to trying this crust. Can I use grated zucchini that I have frozen?
Nicole Hunn says
Your grated zucchini needs to have the moisture drained, as described in the recipe notes. If you did that before you froze it, then just defrost it and use it. If not, defrost, drain the moisture, and then use it. It should work fine, Suzan!
Sharon says
I use a lemon (or orange) hand held juice squeezer to drain zucchini. Of course it has to be done in portioned amounts due to the size of the squeezer but it is fast with little clean up. Thank you for all the great recipes and tips.
Nicole Hunn says
Oooh that’s a great idea, Sharon! The cleanup from my method is really annoying, so I’d be willing to spend more time on the squeezing in batches. Thank you for sharing that!
Patty Burzo says
Delicious! I grated the zucchini then used a ricer to squeeze the water out (mom did this when she got older making zucchini bread) and followed the recipe exactly. The taste is spot on and the texture of the crust is that of a soft doughy NY Pizza but without the full heavy feeling(Costco slices for people out of NY). My family agreed its a keeper, though I’m likely to make the crust thinner and crisper. all the taste without the guilt! I can see how I will definitely use the crust for other preparations! thank you Nicole!
Nicole Hunn says
So glad you enjoyed it, Patty. You can definitely make 2 thinner crusts out of this recipe, but don’t spread it so thin that there are gaps.
Jan T says
This looks so interesting. I’ve learned things about zucchini to keep it from being so wet. I use a spiralizer and loosely mound the strands out a tea towel or paper towel covered rimmed cookie sheet. I let it dry there all day long and I fluff it around once or twice during the day. Change the towels if it gets really wet. The zucchini is then dry enough that I can store it covered, or in a zipbag for a week. No watery zoodles! If it’s an extra humid day I’ll set a fan up to blow across it. If I’m planning to rice the zucchini I’ll use a spoon to scoop out the center seedy part. Most of the moisture is there, so the rice is much drier. Is it possible to get the zucchini too dry?
Nicole Hunn says
I really just recommend squeezing out the moisture, Jan. We’re not looking to dry the individual strands so much as we’re looking to rid them of excess moisture. Yes, you can definitely dry it too much. I’ve had readers ask about drying it in the oven, and that’s definitely not the way you want to do it. We don’t want to change its state, just remove excess water.
Michele says
Hi. Is there a way to make this recipe by substituting the 2 ounces of Parmigiano-Reggiano cheese?
Thank you so much!
Nicole Hunn says
You’d need another hard cheese, Michele (not semi-hard, but truly hard, like Parm). You could try Asiago, which isn’t quite as hard, but is also aged and very flavorful.
Cristina says
What method do you use for squeezing all the moisture out of the zucchini? I have had limited success in the past. Thx!
Nicole Hunn says
Please see the Recipe Notes under the heading: “About draining grated zucchini.” I describe my method there, Cristina!
Jennifer Bartlett says
Hi Nicole! My daughter has celiac disease and now has also been diagnosed with ulcerative colitis. We are following the Specific Carbohydrate Diet to help address the colitis issues (and it also treats celiac disease!) and have seen improvement so far. I’m wondering, therefore, if this recipe can be made without the starch. I realize they do different things in a recipe, but what do you think of substituting almond and/or coconut flour for the tapioca?
Nicole Hunn says
Hi, Jennifer, no you can’t make this recipe without the starch, but I do have a low carb zucchini pizza recipe that I think might suit you really well.
Connie says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Just wondering if you’ve tried freezing after the par-baking?
Nicole Hunn says
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 says
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.
Nicole Hunn says
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 says
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 says
I follow the wheat belly protocol; is there something that can be substituted for the tapioca starch? Maybe coconut or almond flour?
Nicole Hunn says
Almond flour is so different from tapioca starch, I’m afraid, Twila. There is no real substitute for it. Sorry!
DCP says
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!!!
Nicole Hunn says
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 says
Couldn’t find the recipe for Cauli Pizza ???????
Nicole Hunn says
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 says
When did I miss the cauliflower pizza ? They both sound fabulous.
Nicole Hunn says
Zucchini pizza is better anyway, Carole. ?
Heather G says
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 says
Question: can I use GF flour that has Tapioca Starch in it, or does it have to be strictly Tapioca Starch?
Nicole Hunn says
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 says
I am so excited and I just can’t hide it!! Thank you, thank you, thank you!! Big hug to you for this!
Nicole Hunn says
Oh, I knew you’d love this, Mare. I was waiting for your reaction!
Mare Masterson says
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
Nicole Hunn says
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 says
Tried this tonight and it was awesome! Hubby gave it 2 thumbs up. Thanks for another great recipe.
Nicole Hunn says
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. says
HOLY MOLY MACARONI! ….. this is going on the menu stat! Thanks Nicole!!
Nicole Hunn says
A spot on the menu plan is a big deal, Jennifer! You won’t regret it. :)
KathleenC says
Has anyone tried this recipe with non-dairy shredded cheese? I would love to try it out –sounds Yum!
Jennifer S. says
Kathleen – YOU should give it a try and report back to us! good luck!
Nicole Hunn says
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 says
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. says
They are 100% the best out there!! I always find new things to try even though I’ve had all the cookbooks for years!
Nicole Hunn says
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 says
Can’t wait to try this!