Easy Zucchini Pizza Crust Recipe tastes cheesy, herby, and a little toasty around the edges, with that satisfying pizza bite minus the heavy dough. It works perfectly for low-carb eaters, veggie lovers, or anyone who wants pizza on the table in about 40 minutes. I tested versions of this in my tiny first apartment kitchen, and my smoke alarm and I both approve this final one.

Why Choose This Easy Zucchini Pizza Crust Recipe

This zucchini pizza crust recipe gives you a sturdy, sliceable base that you can pick up with your hands. It tastes like cheesy garlic bread with a hint of fresh zucchini, so picky eaters usually forget they eat vegetables.

You squeeze out the moisture, add cheese and egg, then bake it into a golden crust that holds toppings like a champ. It works for gluten free nights, lighter dinners, or a fun way to use up that mountain of garden zucchini.

“This Easy Zucchini Pizza Crust Recipe tastes like cheesy garlic bread in pizza form and totally satisfied my Friday night pizza craving. ★★★★★”

Ingredients You’ll Need

Zucchini crust ingredients

2 packed cups shredded zucchini
- Use small to medium zucchini for better flavor and less water.
- You can use yellow squash in a pinch, but the crust may look a bit pale.
1 large egg
- Helps bind everything so the crust slices cleanly.
1 cup shredded low moisture mozzarella cheese
- Use low moisture, part skim mozzarella so the crust does not turn soggy.
- Pre shredded mozzarella works fine here and saves time.
2 tablespoons grated Parmesan cheese
- Shelf stable green can Parmesan works, but freshly grated tastes sharper.
2 tablespoons almond flour or fine breadcrumbs
- Almond flour keeps it low carb and gluten free.
- Breadcrumbs give a slightly more bread like texture.
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Toppings (customize as you like)

1/3 to 1/2 cup pizza sauce or marinara
- Jarred marinara from brands like Rao’s or Classico works well.
3/4 to 1 cup shredded mozzarella cheese
Favorite toppings
- Sliced bell peppers, mushrooms, olives, red onion, spinach, or thin pepperoni
- Pre sliced veggies from the salad bar or produce section save prep time.

Equipment

Box grater or food processor with shredding disc
Clean kitchen towel or nut milk bag for squeezing zucchini
Large mixing bowl
Baking sheet or pizza pan
Parchment paper
Rubber spatula
Measuring cups and spoons
Oven mitts and a sharp knife or pizza cutter

Tips & Tricks

Squeeze the zucchini like you mean it and remove as much water as possible to avoid a soggy crust.
Line the pan with parchment so the crust releases easily and does not stick.
Spread the zucchini mixture into a thin, even layer about 1/4 inch thick so it bakes through and crisps at the edges.
Pre bake the crust until it turns golden before you add toppings to keep it sturdy.
Let the crust cool 3 to 5 minutes after baking so it sets and slices more cleanly.
Use low moisture cheese and avoid very wet toppings like fresh tomatoes unless you slice them thin and pat them dry.
Shape the crust smaller and thicker if you want a softer, more bread like bite, or larger and thinner if you want a crisper crust.
Bake on the lower rack of your oven to help the bottom brown.

How to Make Easy Zucchini Pizza Crust Recipe

Step 1: Prep the zucchini

Wash and dry the zucchini. Grate it on the large holes of a box grater or use a food processor with a shredding disc. Measure 2 packed cups and place the zucchini in a clean kitchen towel or nut milk bag.

Gather the towel around the zucchini and twist tightly over the sink. Squeeze hard and remove as much liquid as you can. The more water you remove, the better the Easy Zucchini Pizza Crust Recipe turns out.

Step 2: Mix the crust

Add the well squeezed zucchini to a large mixing bowl. Add the egg, 1 cup shredded mozzarella, Parmesan, almond flour or breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.

Stir until the mixture looks thick and evenly combined. It should feel sticky and hold together when you press it in your hand.

Step 3: Shape the crust

Preheat your oven to 425°F. Line a baking sheet or pizza pan with parchment paper. Lightly spray or brush the parchment with a little olive oil to help crisp the bottom.

Pile the zucchini mixture in the center of the pan. Use your hands or a spatula to press it into a circle or rectangle about 1/4 inch thick. Smooth the top and press the edges a bit thicker so they do not burn.

Step 4: Bake the crust

Place the pan on the lower oven rack. Bake the crust for 15 to 18 minutes until the edges look golden and the top feels set and dry to the touch.

If you want extra color, slide the pan to the upper rack for the last 2 to 3 minutes. Keep an eye on it so the cheese in the crust does not burn.

Step 5: Add toppings

Remove the crust from the oven and lower the heat to 400°F. Spread a thin layer of pizza sauce over the crust, leaving a small border. Sprinkle with shredded mozzarella.

Add your favorite toppings in an even layer. Avoid piling on too many heavy toppings so the crust stays sturdy.

Step 6: Bake again

Return the pizza to the oven and bake for 8 to 10 minutes until the cheese melts and bubbles. If you like a more browned top, switch to broil for 1 to 2 minutes and watch closely.

Take the pizza out and let it rest on the pan for 3 to 5 minutes. Slice with a sharp knife or pizza cutter and serve hot.

What to Serve with Easy Zucchini Pizza Crust Recipe

Serve this Easy Zucchini Pizza Crust Recipe with a crisp green salad tossed with lemon juice, olive oil, and a pinch of salt. A simple cucumber and tomato salad with a little feta adds freshness and crunch. Kids usually enjoy it with carrot sticks and ranch or a side of fruit like grapes or apple slices. Sparkling water with citrus slices or a cold iced tea pairs nicely and keeps the meal light.

Storage Options

Store leftover slices in an airtight container in the fridge for up to 3 days.
Reheat slices in a skillet over medium heat or in a 375°F oven for 5 to 8 minutes until hot and slightly crisp.
Freeze baked, untopped crusts between sheets of parchment in a freezer bag for up to 2 months.
Bake frozen crusts straight from the freezer at 400°F until hot, then add toppings and finish baking.