How To Make Skinny Zucchini Pizza Crust

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Have you made a Skinny Zucchini Pizza Crust before? I had never heard about a pizza crust made from zucchini. My cute friend, Rochelle shared this recipe with me. Oh man, is it ever good! This year I did not have excess zucchini in my garden as I have had the last 45 years. I just barely picked one the other day. I have had maybe 8 total in my small garden this year. I still do not know what happened.

I have tomatoes galore, cucumbers in abundance. I have lots and lots of basil. Do you love the smell of basil as much as I do?

Zucchini Pizza Crust:

Here is what the raw mixture looks like:

zucchini pizza

Here’s the deal. I love just about anything with cheese. Well, this is very similar to a frittata, but much thinner because this only has one egg. Yes, the cheese is low-fat mozzarella cheese and is still stringy like a regular pizza would be. I will be making this recipe for a very long time because of all the options I can use for this crust. Just add freshly sliced tomatoes, olives, a meat of choice. You can add sauce, but I did not in this one today. You could add mushrooms, etc. My husband even liked it and he is a meat lover’s pizza kind of guy.

The recipe said to use a pizza stone, but I did not want to drag mine out and it worked just fine with a plain round pan. Be sure and cut the parchment paper to fit the pan. I had mine extended over the pan…just FYI, I could have had a fire. Just saying…things happen. I don’t use parchment paper that much, but I should have known better. I took a picture of this and sent to one of my daughters who enjoys cooking a lot of meals with tons of veggies. She will love this recipe.

Read More of My Articles  How To Make The Best Christmas Treat Ideas

What would you add to your zucchini pizza? I would love to hear from you. Enjoy!

Skinny Zucchini Pizza Crust

Skinny Zucchini Pizza Crust
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 2 people
  • 1 cup of shredded/grated zucchini
  • 1 large egg
  • 1 cup low-fat grated mozzarella cheese
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 3 tablespoons of pizza sauce optional
  • Basil for garnish
  1. Preheat your oven to 450 degrees. Wash and grate the zucchini using a cheese grater, place it in a bowl and let sit for about 10 minutes. Squeeze out the excess water using a cheesecloth or a hand towel. Place the zucchini in a bowl and add the egg, ½ cup of the cheese and all the seasonings. Stir until evenly mixed together. Cut a piece of parchment paper to fit your pizza pan or pizza stone. Spread the zucchini mixture into a circular shape onto your pan using a spatula. Bake for 20 minutes. Remove from oven, add the sauce if desired and sprinkle the other ½ cup cheese over the pizza. Bake another 5-10 minutes. Allow it to cool a few minutes before slicing.

Here’s to being healthy one step and a time!

One of my favorite pans

8 thoughts on “How To Make Skinny Zucchini Pizza Crust

  • August 18, 2014 at 8:12 am

    This looks delicious!

    • August 19, 2014 at 5:49 pm

      Hi Carol, it is delicious hot or cold the next day! Yummy and easy to make! Linda

  • August 18, 2014 at 8:20 am

    Linda- this looks like a fabulous find! I must try it soon. I look forward to being creative with my zucchini and other pizza ingredients, while having a veggie-based crust. And thanks so much for sharing my frittata recipe! Deb

  • August 25, 2017 at 5:13 pm

    This crust was fantastic! I made mine with Greek toppings and feta cheese. Deeeeelicious!

    • August 26, 2017 at 8:35 am

      Hi, Pam, I’m so glad to hear this! Who would have guessed we could make a pizza crust with something other than a bread crust??? Here’s to eating healthy!! Linda

  • July 27, 2019 at 9:14 pm

    Do you think the crust could be prebaked then froze for later dining? How would it reheat? I have a lot of zucchini coming on in garden.

    • July 28, 2019 at 6:52 am

      Hi Lisa, I just freeze grated/shredded zucchini in bags and thaw as needed. Then the zucchini is ready for any recipe. Linda


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