Delicious zucchini pizza crust


    This zucchini pizza crust is a a good alternative to the low carb pizza crust I posted some months ago. I think it is a good way to eat vegetables while eating pizza and…eating pizza while eating vegetables ;-).

    It is a great idea for dinner, a comfort food with little flour on the recipe, that will satisfy you and your family without being a heavy dish, but with each slice having less than 200 calories.

    I love pizza and I don’t think about changing its dough, but I admit I love these vegetables alternatives. We can’t eat that much of pasta and flour, and this zucchini pizza crust gives you satifaction, a lot of taste while being lighter than a traditional pizza.

    You can vary the ingredients of the topping to your taste. I followed the recipe I found on Taste of Home but didn’t add peppers just because I hadn’t them at home. It’s a recipe you can probably prepare with what you already have in the fridge. I used cherry tomatoes (the ones I had at home!), onions, a lot of oregano and some basil leaves. Maybe it’s just because I love onions, but the aroma this zucchini pizza crust spread while cooking was something difficult to resist and…I ate a piece before dinner, I couldn’t help!

    This pizza reminds me the Brazilian ones, that usually have abundant toppings (a lot of basil leaves, a lot of onions…).

    zucchini pizza crust zucchini pizza crust zucchini pizza crust


    Delicious zucchini pizza crust
    Prep time
    Cook time
    Total time
    Delicious zucchini pizza crust
    Recipe type: pizza
    Serves: 6 slices
    • 3 eggs
    • 3 cups shredded zucchini
    • ⅓ cup of flour
    • ½ Tsp of salt
    • 2 cups (200 g) of mozzarella cut in small cubes
    • some tomatoes (2 if common ones, 5 to 6 if cherry tomatoes)
    • ½ thinly sliced onion
    • oregano to taste
    • some leaves of fresh basil
    • 3 Tbsp of shredded Parmesan cheese
    1. Preheat the oven to 450°F/230°C.
    2. In a large bowl put the zucchini, eggs, flour and salt. Mix until well combined.
    3. Grease a 12 inches/30cm round pizza pan and spread the zucchini mixture inside.
    4. Bake for 8 to 10 minutes.
    5. Reduce the oven temperature to 350°F/180°C.
    6. Sprinkle the mozzarella, tomatoes cut in slices, origano, basil and the grated Parmesan cheese over the zucchini crust,
    7. Bake for 15/20 minutes more, or until the mozzarella melts and becomes a little bit colored.
    8. Buon appetito!



    1. Hi, I just “landed” on your blog through Aurelia’s for this wonderful pizza! It’s just what I needed to use up my tomatoes and zucchini from the garden!I used cornflour instead of regular flour
      Isabel 🙂

      • Hi Isabel, so glad to have you “here” :-).
        It is perfect when done with your own veggies! I will try with cornmeal too. Thanks!
        Cheers 🙂


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