Easy Zucchini Pizza Crust Recipe

Easy Zucchini Pizza Crust Recipe tastes cheesy, herby, and a little toasty around the edges, with a tender middle that still holds all your toppings. It works perfectly for anyone who wants a lighter pizza night, sneaks in extra veggies, and gets dinner on the table in about 45 minutes. I tested this on my own picky family and they asked for it again the next night, which almost never happens with vegetables.

Why You Should Try This Easy Zucchini Pizza Crust Recipe

This crust gives you all the pizza flavor with less heaviness than regular dough. You still get crispy edges, melty cheese, and plenty of toppings, just with a fresh zucchini base that does not taste watery or bland.

You also avoid long rise times or tricky dough techniques. You mix, squeeze, bake, top, and eat, which fits busy weeknights and low-energy cooking days.

“This Easy Zucchini Pizza Crust Recipe tastes like real pizza night with a veggie bonus, not a compromise. ★★★★★”

Ingredients You’ll Need

Zucchini crust ingredients

• 3 packed cups grated zucchini (about 2 medium zucchini)
• 1 teaspoon kosher salt (for drawing out moisture)
• 1 large egg
• 1 cup shredded low moisture mozzarella cheese
• 1 tablespoon grated Parmesan or Pecorino Romano
• 1 teaspoon Italian seasoning or dried oregano
• 1 small garlic clove, minced, or 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 to 3 tablespoons almond flour or all purpose flour (helps bind and crisp)
• 1 tablespoon olive oil (for brushing the pan and crust edges)

You can use yellow squash instead of zucchini, though the color changes a bit. I like low moisture mozzarella from brands that label it as pizza cheese, since it melts nicely and does not leak much liquid. Almond flour keeps the crust gluten free, while all purpose flour gives a slightly chewier bite.

Toppings

Use your favorite pizza toppings, just keep them light so the crust stays sturdy.

• 1/3 to 1/2 cup pizza sauce or marinara
• 3/4 to 1 cup shredded mozzarella
• Extra grated Parmesan
• Toppings such as turkey pepperoni, sliced bell peppers, mushrooms, red onion, olives, or fresh basil

Use a thicker sauce if possible so it does not soak the crust. If you only have a thin jarred marinara, simmer it for 5 to 10 minutes to reduce and thicken it.

Equipment

• Box grater or food processor with shredding disc
• Clean kitchen towel or several layers of cheesecloth
• Large mixing bowl
• Measuring cups and spoons
• Baking sheet or pizza pan (I like a dark metal sheet for better browning)
• Parchment paper
• Silicone spatula
• Oven mitts
• Pizza cutter or sharp chef’s knife

Tips & Tricks

• Squeeze the zucchini like you mean it so the crust turns crisp instead of soggy.
• Line the pan with parchment so the crust releases easily and does not stick.
• Pre bake the crust until the edges look golden and the center feels set before you add toppings.
• Spread the crust mixture into a thin, even layer, about 1/4 inch thick, so it cooks through.
• Keep toppings light, especially wet ones like mushrooms or tomatoes, and pre sauté them if they release a lot of moisture.
• Use low moisture mozzarella and avoid fresh mozzarella slices, which add extra liquid.
• Brush the edges of the crust with a little olive oil to encourage browning and flavor.
• Let the baked pizza rest 3 to 5 minutes before slicing so the cheese sets and the crust holds together.
• Use a dark metal pan or a preheated pizza stone if you want extra browning on the bottom.
• Double the recipe and bake two smaller crusts instead of one huge one if you want easier handling and flipping.

How to Make Easy Zucchini Pizza Crust Recipe

Step 1: Prep and grate the zucchini

Preheat your oven to 425°F and place a rack in the center. Line a baking sheet or pizza pan with parchment paper and lightly brush or spray it with olive oil. Wash the zucchini, trim the ends, and grate it on the large holes of a box grater.

Measure 3 packed cups of grated zucchini into a large bowl. Sprinkle the zucchini with 1 teaspoon kosher salt, toss, and let it sit for 10 minutes so the salt draws out moisture.

Step 2: Squeeze out the moisture

Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the towel around the zucchini and twist tightly over the sink. Squeeze hard until you remove as much liquid as possible and the zucchini feels almost dry.

Return the squeezed zucchini to the mixing bowl. This step makes the biggest difference in how crisp your Easy Zucchini Pizza Crust Recipe turns out, so take your time here.

Step 3: Mix the crust “dough”

Add the egg, shredded mozzarella, Parmesan, Italian seasoning, garlic, onion powder, black pepper, and 2 tablespoons of flour to the bowl with the zucchini. Stir with a spatula until everything looks evenly combined and no dry pockets of flour remain. The mixture should feel thick and sticky, not soupy.

If it still looks wet or loose, stir in the remaining tablespoon of flour. Taste a tiny bit and adjust the seasoning with a pinch more salt or pepper if needed.

Step 4: Shape the crust

Scrape the zucchini mixture onto the prepared parchment lined pan. Use your hands or a spatula to press it into a circle or rectangle about 1/4 inch thick. Keep the edges slightly thicker than the center so they do not burn.

Smooth the top so it bakes evenly. Brush the surface lightly with olive oil, especially around the edges.

Step 5: Bake the crust

Place the pan in the oven and bake the crust for 15 to 20 minutes. Check at 15 minutes and keep baking until the edges turn golden and the center feels set and firm when you tap it with a spatula. If you want extra color, you can slide the crust directly onto the oven rack with the parchment for the last 2 to 3 minutes.

If you feel brave, you can flip the crust. Place a second piece of parchment on top, flip the crust onto another pan, peel off the old parchment, and bake 3 to 5 more minutes for more browning.

Step 6: Add toppings

Remove the crust from the oven and lower the heat slightly to 400°F. Spread a thin layer of pizza sauce over the crust, leaving a small border around the edges. Sprinkle on the mozzarella and any other toppings you like.

Keep toppings in a single layer so the cheese melts nicely and the crust does not steam. Finish with a light sprinkle of Parmesan.

Step 7: Bake the topped pizza

Return the pizza to the oven and bake 8 to 12 minutes, until the cheese melts and bubbles and the edges look deep golden. If you like a little char, switch the oven to broil for 1 to 2 minutes and watch closely. Remove the pizza and let it rest on the pan for 3 to 5 minutes.

Sprinkle with fresh basil or red pepper flakes if you like. Slice with a pizza cutter and serve hot.

What to Serve with Easy Zucchini Pizza Crust Recipe

Easy Zucchini Pizza Crust Recipe pairs nicely with a simple green salad, like romaine with cherry tomatoes and a quick vinaigrette. You can also serve it with roasted veggies such as broccoli or carrots to keep the meal veggie focused but still satisfying. Kids usually enjoy it with a side of fruit like grapes or apple slices and a glass of cold milk. Adults often like sparkling water with lemon or lime, or a fun flavored seltzer.

Storage Options

• Store leftover slices in an airtight container in the fridge for up to 3 days.
• Reheat in a hot skillet over medium heat or in a 400°F oven for 5 to 8 minutes so the crust crisps again.
• Avoid the microwave if possible, since it softens the crust, though you can use it in a pinch and then finish in a skillet.
• Freeze cooled slices on a parchment lined tray until firm, then move them to a freezer bag and keep them up to 2 months.
• Reheat frozen slices directly from the freezer in a 400°F oven for 10 to 15 minutes until hot and crisp.

Easy Zucchini Pizza Crust Recipe

Easy Zucchini Pizza Crust tastes cheesy, herby, and lightly toasty around the edges with a tender middle that still holds all your toppings, giving you a lighter pizza night that sneaks in extra veggies.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 3 cups grated zucchini, packed (about 2 medium zucchini)
• 1 teaspoon kosher salt
• 1 large egg
• 1 cup shredded low moisture mozzarella cheese
• 1 tablespoon grated Parmesan or Pecorino Romano
• 1 teaspoon Italian seasoning or dried oregano
• 1 small garlic clove, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2-3 tablespoons almond flour or all purpose flour
• 1 tablespoon olive oil (for brushing pan and crust edges)

• 1/3-1/2 cup pizza sauce or marinara
• 3/4-1 cup shredded mozzarella
• extra grated Parmesan, for topping
• turkey pepperoni, sliced bell peppers, mushrooms, red onion, olives, or fresh basil

Instructions

 

1. Preheat the oven to 425°F and place a rack in the center. Line a baking sheet or pizza pan with parchment paper and lightly brush or spray it with olive oil.
2. Wash the zucchini, trim the ends, and grate it on the large holes of a box grater. Measure 3 packed cups of grated zucchini into a large bowl.
3. Sprinkle the grated zucchini with 1 teaspoon kosher salt, toss well, and let it sit for 10 minutes to draw out moisture.
4. Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the towel around the zucchini, twist tightly, and squeeze firmly over the sink until you remove as much liquid as possible and the zucchini feels almost dry.
5. Return the squeezed zucchini to the mixing bowl. Add the egg, shredded mozzarella, Parmesan, Italian seasoning, garlic or garlic powder, onion powder, black pepper, and 2 tablespoons of flour. Stir until evenly combined and thick. If the mixture still seems wet or loose, stir in the remaining 1 tablespoon of flour.
6. Scrape the zucchini mixture onto the prepared parchment-lined pan. Press it into a circle or rectangle about 1/4 inch thick, keeping the edges slightly thicker than the center. Smooth the top and lightly brush the surface, especially the edges, with olive oil.
7. Bake the crust for 15 to 20 minutes, checking at 15 minutes, until the edges are golden and the center feels set and firm when tapped with a spatula. For extra color, you can slide the crust with the parchment directly onto the oven rack for the last 2 to 3 minutes.
8. Optional: For more browning, place a second sheet of parchment on top of the crust, flip it onto another pan, peel off the original parchment, and bake 3 to 5 minutes more.
9. Remove the crust from the oven and reduce the oven temperature to 400°F. Spread a thin layer of pizza sauce over the crust, leaving a small border around the edges.
10. Sprinkle with shredded mozzarella and add your desired toppings in a light, even layer so the crust does not steam. Finish with a light sprinkle of Parmesan if using.
11. Return the pizza to the oven and bake for 8 to 12 minutes, until the cheese is melted and bubbling and the edges are deep golden. For a little char, switch the oven to broil for 1 to 2 minutes, watching closely.
12. Let the pizza rest on the pan for 3 to 5 minutes so the cheese sets and the crust holds together. Slice with a pizza cutter and serve hot.

Notes

Nutrition Information
Approximate per 1 of 4 servings (using almond flour and modest toppings): 230–270 calories; fat 15–18 g; saturated fat 6–8 g; carbohydrates 8–11 g; fiber 2–3 g; sugars 4–5 g; protein 14–17 g; sodium 520–680 mg. Values will vary based on brands, type and amount of cheese, sauce, flour choice, and toppings used.

Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a hot skillet or 400°F oven until the crust is crisp again. Freeze cooled slices on a parchment-lined tray, then transfer to a freezer bag for up to 2 months and reheat from frozen in a 400°F oven until hot.