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Zucchini Crust Pizza

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 slices


  • 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 and sliced
  • 1/2 cup chopped red onion
  • 1/2 cup julienned bell pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Chopped fresh basil, optional


  • Preheat oven to 450°. In a large bowl, combine first 4 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.
  • 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. Sprinkle with chopped fresh basil, if desired.
Nutrition 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 vegetable, 2 lean meat, 1/2 fat.

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  • Gulliver550
    Jan 27, 2021

    Terrible recipe! Huge fail. I’m sure the problem for me was the zucchini was still too wet even though I squeezed and drained as much as I could before mixing. I added an extra 1/4 cup flour and it was still wet. I was hoping after baking in such a hot oven that would help. Nope. I ended up scooping everything off the pizza pan with all the toppings, reformed it on a nonstick cookie sheet and baked at 450 for another 15 minutes. It was like a zucchini casserole since all the toppings were smashed together. There should be an extra step in the instructions to get the zucchini drier.

  • grandmascooking22
    Jul 15, 2020

    Really good. I added a little extra flour because it was really sticky without it. It got very brown after 10 minutes. I think next time I’m going to bake the crust at 400 instead of 450 and 350 instead of 400. Also on top I used the cheese as directed but put 1/2# cooked sausage and 1/2 can of black olives, chopped on top sprinkled with granulated garlic

  • Magic
    Jun 9, 2020

    This tasted so good! I read a comment from a user that added some extra flour to the recipe. This helped a lot as my mixture was still a bit wet before putting it into the over. Also switched up the toppings a little bit. Used shredded carrots instead of the tomato and I added a thin layer of tomato sauce. Absolutely delicious!

  • justfitin
    Mar 20, 2020

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  • Maliya
    Feb 5, 2020

    This is a really great recipe and super easy to follow! The only thing I do differently though, is I do 3/4 cup of flour instead of 1/4. The crust comes out thicker and the pizza slices will hold together when picked up.

  • Maria salsone
    Jun 16, 2018

    No comment left

  • annrms
    Oct 24, 2017

    I wanted a firmer "crust" so I shredded 5 medium zucchini, mixed the shreds with 1 teaspoon 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!I made this again with a few changes. I added 2 cloves of garlic to the 3 cups of dried zucchini. I used coconut flour, and I spread the mixture into a rectangle onto a well greased, tin foil lined baking sheet. Proceeded with the recipe. Again, delicious, and easier to cut into portions using a wide spatula. Definitely a keeper!

  • Eileen
    Aug 16, 2017

    I loved this crust and so did the family. I cook the harder veggies a bit first and everything is great when put together and finished. Next time however, I will double this and use two pans. Yummy!

  • susally
    Jun 12, 2017

    This is a keeper recipe! I did make sure the zucchini was as dry as possible and pretty finely shredded (but not pulpy). I put it in the dry towel and squeezed out the water and then repeated again with another dry towel. I also used parchment paper without oiling and spread it a little bigger than 12". The Parmesan cheese helps crisp the crust so I added a little more as well. It came out as a crust but don't expect it to be like a bread crust. I will experiment with other toppings when I make it again (soon). Thanks for a great recipe!

  • Princesspt
    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