Zucchini Crust Pizza

zucchini crust pizza low carb healthy keto

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Your dreams have just come true. Healthy pizza? Is that even possible?! You better believe it! I started playing around with this recipe a few years back and feel I have mastered it now! My first few attempts were very soggy and fell right apart in my hands.. keep in mind this crust is made from zucchini, so its not going to be like your traditional crust, it is going to be a little flimsy. But hey, it tastes amazing!!!!

Ok so first you’ll want to gather some supplies. For this recipe you’ll need a baking sheet, cheese grater, wax or parchment paper, a strainer, paper towels or thin rags, 3 medium sized zucchinis, an egg, garlic powder, dried oregano, grated parmesan, and black pepper. Plus you will need whatever you would like to top your pizza with. I just used pizza sauce, mozzarella cheese and pepperoni.

Start by preheating your oven to 450 degrees. Rinse your zucchini and cut one end off of each. Have a strainer ready (I love this one! My grandma, my mom and me all have one :p ) with some paper towels or thin rags too. If you’re going to be using rags, keep in mind the liquid coming out will be green! Work with one zucchini at a time, this will make it easier when it comes to squeezing all the liquid out. So start shredding your first zucchini. I like to place the cheese grater over a plate.

zucchini crust pizza cheese grater shredder

So once you are done shredding your first zucchini it will look like this! ^ Mush! haha. Next you are going to take your zucchini mush and place it in your strainer. I put some paper towels in the bottom of my strainer then placed the mush on top. You don’t have to do this but just make sure the strainer you’re using has holes that are small so your zucchini doesn’t fall through! I put my zucchini in the strainer with paper towels and pressed on the top squeezing the water out. Then I grabbed the paper towel with zucchini on top and flipped the zucchini into just the strainer and continued to get as much liquid out as possible. Doing one zucchini at a time makes it much easier to get the liquid out. This part is SO IMPORTANT because if you leave too much liquid, you will get a soggy crust. Yuck.

straining zucchini

So follow these steps with the next few zucchinis and set the mush aside in a bowl. Once you’ve got all your zucchini mush you’ll add 1 egg, 1/4 cup parm cheese, 1/2 ts garlic powder, 1/4 ts oregano, and some black pepper. Mix with your hands until well combined

zucchini crust pizza mixture healthy low carb

Line a baking sheet with parchment paper, you can also spray the paper if you’d like but not necessary. Spread out the mixture until its about 1/8 inch thick or less! So very thin! Try to make sure there are no holes and that the mixture is spread evenly.

Bake for 10-12 minutes. Once that time is up you’ll need to flip it, which can be tricky.. I like to take another piece of parchment paper and lay it on top of the crust. Grab both edges of the paper so the crust is in between and carefully flip it. Now take the top piece (the old piece) of parchment paper off the top and tada! If you had another baking sheet, you could also try covering it with another piece of parchment paper still then set a baking sheet on top as well. Then you won’t have to worry about the crust falling apart when you flip it. Now throw it back in the oven for another 8-10 minutes. Depending on your oven, your time may vary. You want to make sure its starting to turn golden! Once the time is up, take it out of the oven and add your toppings!

zucchini crust pizza low carb veto healthy

You can see the edges are golden and crispy here! ^ Now that you’ve added your toppings, throw it back in the oven one last time for about 8 minutes or until your cheese is melted. Once its done take it out and let sit for just a minute or two. I cut it down the middle then into about 2 inch wide pieces! Makes it a little easier to handle because remember like I said, its not like normal pizza crust, it will be somewhat flimsy!

zucchini pizza crust k
eto low carb healthy

There ya go! This recipe is so fun and great for kids to get some veggies in! If you find your crust is a little soggy the first try thats ok! Keep trying and keep getting out as much liquid as you can!! I hope you love this recipe! Let me know what you think! 🙂

Zucchini Crust Pizza

Course: Main Course
Keyword: healthy, keto, low carb, pizza, zucchini


  • 3 Medium Zucchini
  • 1 Egg
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 ts Garlic Powder
  • 1/4 ts Oregano
  • Black Pepper
  • DESIRED TOPPINGS (Sauce, cheese, etc.)


  • Preheat oven to 450°.
  • Rinse zucchini and cut off one end. Shred one zucchini then use a strainer and paper towels or thin rags to squeeze out as much liquid as possible. Set shredded zucchini aside in a bowl. Repeat this step with other 2 zucchini.
  • Add all ingredients to shredded zucchini and mix with your hands.
  • Prepare a baking sheet with parchment paper and spread out your mixture until its about ⅛ inch thick.
  • Bake for 10-12 minutes. Take out of the oven and place another piece of parchment paper on top. Carefully flip the crust over and take old parchment paper off the top.
  • Bake for another 8-10 minutes. Remove from oven then add desired toppings.
  • Bake another 8 minutes until cheese is melted.
  • Let stand 1-2 minutes then cut and serve.

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