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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. The quiche-like zucchini crust makes it just right for brunch, lunch or a light supper. —Ruth Denomme, Englehart, Ontario
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 3 cups shredded zucchini
  • 3/4 cup egg substitute
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 small tomatoes, halved and thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup julienned green pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 tablespoons shredded Parmesan cheese

Nutritional Facts

190 calories: 1 slice, 8g fat (5g saturated fat), 24mg cholesterol, 431mg sodium, 13g carbohydrate (0g sugars, 2g fiber), 17g protein Diabetic Exchanges: 2 lean meat, 2 vegetable 0 fat.

Directions

  1. In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto a 12-in. pizza pan coated with cooking spray.
  2. Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. 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.


Reviews for Zucchini Crust Pizza

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (1)
2 Star
 (3)
1 Star
 (2)
MY REVIEW
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MY REVIEW
nekowaif
Reviewed Aug. 10, 2016

"I could tell the crust was not going to crisp up after the first 8 mins...so 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."

MY REVIEW
morelant
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."

MY REVIEW
pupertz
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."

MY REVIEW
Orbs
Reviewed May. 11, 2016

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

MY REVIEW
Jeboho
Reviewed Mar. 2, 2016

"Can I use egg instead of egg substitute?"

MY REVIEW
Imana
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."

MY REVIEW
ad554836
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!"

MY REVIEW
Krisheersche
Reviewed Aug. 15, 2015

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

MY REVIEW
jagom
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!"

MY REVIEW
annrms
Reviewed Mar. 30, 2015

"I wanted a firmer "crust" so I shredded 5 medium zucchini, mixed the shreds with 1 teaspon kosher salt and let it sit for 15 minutes. I then put all in a clean dish towel and squeezed out all of the liquid (there's a lot!!!). I got about 3 cups of drier zucchini. I proceeded with the original recipe except I used 1/3 cup AP flour and 1/3 cup white whole wheat. I baked the "crust" for 10 minutes and then added the toppings and baked it for an additional 20 minutes. SOOOOOO delicious!

Next time I will use some fresh garlic!"

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