Recipe: Zucchini Pizza Crust

by Cate on December 1, 2014

Craving pizza but trying to stay away from carbs? This super simple recipe for a zucchini crust pizza is just what you need.

Zucchini Pizza Crust with Turkey Sausage-001

My refrigerator is currently bulging with leftovers from Thanksgiving (at my sister’s) and a Friendsgiving party we had here last night.

And I am eschewing all that, for the moment, and purging my holiday sins with this zucchini pizza crust.

Staying away from carbs doesn’t mean you have to give up all of your favorite foods.

Naked Zucchini Pizza Crust-001

It just means you have to get creative and come up with new ways to indulge.

Without quite indulging.

If you know what I mean.

And pizza, well, the feelings are strong.

Zucchini Pizza Crust with Turkey Bacon-001

I could have Buffalo Chicken Pizza weekly and never tire of it. But, well, I don’t, because I am keeping the carbs at a minimum.

So that’s where something like this recipe for zucchini pizza crust is ideal.

It comes together in nothing flat, taking no more than just a few minutes to grate the zucchini, squeeze the moisture out of it, mix it with a few other ingredients, form into patties, and bake in the oven.

And yer done.

A little sauce on top and a few of your favorite toppings. Pop it into the oven to let the cheese melt and the toppings warm up.

And winner winner, pizza dinner.

I used leftover turkey sausage and turkey bacon that we had, and it was perfect. While you obviously can’t fold your zucchini pizza in half like a more traditional pizza (as if), it does crisp up nicely to give you the crunchy little edges and it’s almost the next best thing.

Carb free.

Guilt free.

Mix and match your flavors with the toppings.

Clean out your refrigerator and use leftovers.


Zucchini Pizza Crust

2 zucchinis
1 large egg
1 cup low-fat shredded mozzarella
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4-5 tablespoons tomato sauce
assorted toppings

Preheat your oven to 450. Wash and grate your zucchini using a cheese grater. Put the shredded zucchini in a clean dishtowel or a few paper towels and squeeze the excess moisture out of it. Put the zucchini in a bowl with the egg, 1/2 cup of mozzarella, garlic powder, and black pepper. Mix until well combined.

Lay out a piece of parchment paper on a baking sheet and spread the zucchini mixture into either four small circles for individual pizzas, or one large one, and bake for 20 minutes.

Remove from oven, add on your tomato sauce, the remaining cheese, and toppings of your choice, and return to oven for 5-10 minutes.

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{ 4 comments… read them below or add one }

Joanne December 2, 2014 at 7:39 am

I tried to do some low-carbing the week before the wedding and I definitely felt a difference! Need to experiment with this crust!
Joanne recently posted..Farro Salad with Butternut Squash, Red Onions, and Brie


Matt Robinson December 2, 2014 at 1:22 pm

What an awesome, healthy idea. Can’t wait to make this!


Lookofliving December 19, 2014 at 12:38 am

Looks amazing! I will try definitely!


Doug March 8, 2015 at 5:24 pm

Thanks for the recipe! I love all the new alternatives to traditional pizza crust that I am finding – well, maybe they are not new – maybe I am behind the times but I am still excited.
Doug recently posted..Why Cook with Cast Iron


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