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This easy recipe for zucchini pizza crust 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!
Why this is the best zucchini pizza crust recipe
This zucchini pizza crust is better than cauliflower crust pizza. Now, it may be that I make this pie differently from the way I make cauliflower pizza, adding some tapioca starch to the mixture. But the taste and the texture of this zucchini pizza has me literally daydreaming about a slice.
Like cauliflower pizza, my zucchini pizza crust is also relatively low carb, so you can feel a little less guilty about grabbing an extra slice or two. (If you're only looking for a recipe for “regular” pizza, try our gluten free pizza dough.)
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 count draining the zucchini after you grate it).
Despite being so different than conventional pizza, I promise you, that delicious, classic pizza taste is there.
Why use zucchini for a pizza crust?
A zucchini pizza crust 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 vegetables that can mimic the taste and texture of zucchini. 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?
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!
Zucchini slices topped like pizza bites are nothing like pizza, and they are a sad alternative if you're craving a slice of real pizza. They don't have any of the texture of pizza.
So the next time you want pizza and and you're considering zucchini pizza boats, or any other variation that doesn't involve an actual crust, I hope you'll consider this zucchini pizza. Pull out the box grater, grab the tapioca starch and a couple of eggs, measure out some cheese, and do so much better.
How to make zucchini pizza crust
Shred & drain the zucchini
- We begin by shredding fresh zucchini squash. Roll it up in a tea towel, and squeeze out the moisture. You should have 250 grams of drained zucchini.
- Add 2 eggs, tapioca starch, shredded mozzarella cheese, and grated Parmesan.
Mix the dough and shape the pizza
- Place all of the ingredients in a large mixing bowl, and mix to combine everything into a dough.
- It will be soft and sticky, but not very wet since the only wet ingredient is 2 beaten eggs.
- Spread the dough out on a piece of parchment into a 13-inch round.
Bake the pizza and serve
- Bake the crust at 450°F until it's golden brown on the top and bottom.
- Add tomato sauce and cheese, or your favorite toppings.
- Return the pizza back into the oven to melt the cheese.
- Let rest briefly, then slice and serve hot!
Recipe tips & tricks
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 gluten free zucchini bread or gluten free 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. Just add a light drizzle of extra virgin olive oil, mixing constantly, just until the mixture holds together properly.
Storage instructions
If you have 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.
Ingredient substitution suggestions
Dairy free zucchini pizza
To make this recipe dairy free, you have to replace both the mozzarella cheese and the Parmesan cheese. I haven't tried this recipe with dairy free alternatives for those cheeses, but Violife brand dairy free cheeses are quite good and might be worth trying.
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.
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.
Low carb keto zucchini pizza
To make this recipe into a low carb, keto zucchini pizza with 6 grams of carbs in the whole pizza, you will have to replace the tapioca starch, and add another couple of ingredients. Here are the changes you'll have to make:
- In place of tapioca starch/flour, add 1/4 cup (24 g) coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon xanthan gum to help the pizza hold its shape.
- When you add the beaten eggs, add 2 ounces of regular block-style cream cheese.
- Made this way, without toppings, the whole pizza has 6 grams of total carbohydrates.
FAQs
Yes! This tastes like actual pizza. It does have a bit more texture than a pizza made with flour, but
zucchini is an extremely mild vegetable, so it doesn't take much to overpower its taste.
If you don't drain the moisture from the zucchini first before mixing it with the other ingredients, the pizza dough will be gooey. 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.
Did you use preshredded cheeses? They can be drying. Try adding olive oil to the dough a little bit at a time, mixing well, just until it holds together well.
Yes! Just pre-bake it without toppings until it's golden brown on both sides. Let it cool, then wrap it tightly and freeze. When you're ready to serve the pizza, unwrap the frozen pizza, top it with sauce, cheese, and any other toppings, and bake it for about 10 minutes at 450°.
Yes, 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.
Prebake the crust before you add toppings. Then, take care not to over-sauce the crust or use excessively wet ingredients as toppings.
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.
Zucchini Pizza Crust Recipe
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What method do you use for squeezing all the moisture out of the zucchini? I have had limited success in the past. Thx!
Please see the Recipe Notes under the heading: “About draining grated zucchini.” I describe my method there, Cristina!
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?
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.
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?
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.
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.
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??
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!
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!
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!
Just wondering if you’ve tried freezing after the par-baking?
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.
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.
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!
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!
I follow the wheat belly protocol; is there something that can be substituted for the tapioca starch? Maybe coconut or almond flour?
Almond flour is so different from tapioca starch, I’m afraid, Twila. There is no real substitute for it. Sorry!