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Zucchini Crust Pizza

 Zucchini Crust Pizza
"My mother-in-law shared the recipe for this unique pizza with me," recalls Ruth Denomme of Englehart, Ontario. Its quiche-like zucchini crust makes it just right for brunch, lunch or a light supper.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • In a large bowl, combine zucchini and egg substitute. Stir in flour
  • and salt. Spread onto the bottom of a 12-in. pizza pan coated with
  • cooking spray.
  • 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.
Nutritional Facts: One slice equals 190 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 431 mg sodium, 13 g carbohydrate, 2 g fiber,

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Zucchini Crust Pizza (continued)

Nutritional Facts: 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now