Zucchini Crust Pizza Recipe
Zucchini Crust Pizza Recipe photo by Taste of Home
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Zucchini Crust Pizza Recipe

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My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
  • 1/2 cup egg substitute or 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 small tomatoes, halved, seeded and sliced
  • 1/2 cup chopped onion
  • 1/2 cup julienned green pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Nutritional Facts

1 slice: 188 calories, 10g fat (5g saturated fat), 30mg cholesterol, 514mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.


  1. Preheat oven to 450°. In a large bowl, combine first four ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.
  2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Yield: 6 slices.
Originally published as Zucchini Crust Pizza in Light & Tasty February/March 2001, p8

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Princesspt User ID: 8922402 253295
Reviewed Aug. 28, 2016

"For the people who say that this came out too wet... What I do when I make cauliflower crust is a microwave the vegetables for a few minutes to start to release the moisture then I let them cool. Then I put them in a towel and squeeze out as much water as I can get. That makes it very dry so you crust is very dry. With the zucchini you might not even have to heat it first you may be able to just squeeze it out in the towel once it's grated straight away..try that and im sure it will solve the issue! Oh..and with the cauliflower if you wanted to get at all crispy you have to make sure it's as thin as you can possibly get it on the pan and I'm sure it's probably the same with this flatten it out and make it as thin as possible and that should help it to crisp up"

nekowaif User ID: 6996509 252467
Reviewed Aug. 10, 2016

"I could tell the crust was not going to crisp up after the first 8 I gave it an extra 5 at 450 degrees, and it was still wet at the end. The pizza piles we ate had good flavor, but were not serveable as slices at all. I think the culprit is too much egg, 3/4 cup seems like a lot. I even squeezed out the liquid from the zucchini even the recipe didn't say to, how soggy would it have been if I hadn't? Added pepperoni so the husband wouldn't roll his eyes and say, where's the meat?? Probably will not make again."

morelant User ID: 6638325 250513
Reviewed Jul. 16, 2016

"I wouldn't title this a pizza or a crust. This is a quiche for sure. Crust is soggy and eggy. Wasn't a winner in our house."

pupertz User ID: 8888738 250111
Reviewed Jul. 5, 2016

"I was very pleasantly surprised with the outcome here. I have just started a new diet and very much miss pizza and decided to try this. I made a few variations by adding a thin coat of marinara sauce as well as some cilantro. This tastes very good. Next time I will use a little bit more olive oil to coat the pan because it really sticks, but overall, this was a winner."

Orbs User ID: 7287623 248108
Reviewed May. 11, 2016

"I used 3 eggs instead of egg substitute and added carrots broccoli. delicious."

Jeboho User ID: 8332686 244800
Reviewed Mar. 2, 2016

"Can I use egg instead of egg substitute?"

Imana User ID: 8511782 231860
Reviewed Aug. 27, 2015

""if you want to be happy for the rest of your life, choose an ugly woman to be your wife," my husband sings as he chews this "pizza". I don't know what you guys are talking about, but this was no pizza! Quiche - maybe. In my home in Denver Colorado, this was a doughy blob. It looked very pretty in the pan, but no way to get it out other than by folding it over (and exposing it's gooey under belly). I even took the high altitude into consideration. Fortunately, my family recognized how victimized I felt by this recipe and gulped it down with a smile plastered on their faces.

The flavors seemed to blend well, but I'd certainly add more flour. I checked the recipe 2 or 3 times to see if I read it incorrectly.
Other songs that were hummed while eating this experiment:
'Beauty's only skin deep' and the like."

ad554836 User ID: 5085348 231266
Reviewed Aug. 15, 2015

"Pretty good. It's something different from our normal eating routine, so that was nice! It definitely has a quiche like quality. As another reviewer suggested, I squeezed out my zucchini with a clean dish towel. Next time I think I would put some garlic in the crust. Also, use parchment paper, NOT wax paper... otherwise grease/corn meal your pan crazy well!"

Krisheersche User ID: 8484398 231229
Reviewed Aug. 15, 2015

"Crust was way to wet. After baking middle remained doughy. The flavor was strange. Terrible!"

jagom User ID: 4290726 229876
Reviewed Jul. 20, 2015

"We loved this recipe! Used my "zoodle maker" (like a julienne/mandoline shredder) to shred the zucchini as well as other veggies in the pizza. Also added some mushrooms & one cooked & crumbled Italian sausage, increased onion & green pepper to 1 whole of each. Used fresh herbs from the garden instead of dried. Used 1 c mozza & 1 c cheddar as I didn't have enough mozza. Also cut the salt in the crust to 1/4 tsp salt & added 1/4 tsp Mrs. Dash. Did use parchment paper to cover the pizza stone, sprayed with oil, & a light sprinkle of cornmeal. This recipe is a keeper!"

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