Zucchini Crust Pizza

Looking for something new for dinner? Are you diabetic, gluten intolerant or low-carbing and need something you can enjoy on pizza night? At only 23 carbs for an entire pizza, this could be your answer.

First, why a zucchini crust? I wanted something less pungent for a crust, and one which would take the flavors of the toppings without conflicting. Zucchini is mild, healthy, and easy to prepare. This prolific vegetable can be used in the crust in place of cauliflower for any of the pizza recipes.

Don’t panic when you see the calorie and carbohydrate counts. You are getting almost twice the pizza size of the regular cauliflower crust recipe.

Zucchini Crust
Large raw zucchini, shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)
Preheat oven to 450 degrees.
Grease cookie sheet.
Shred a large zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, and mix well (I always use my hands).
Spread the dough onto the pan evenly (watch to distribute evenly. The middle of the crust can be too thick, causing edges to brown and the center to remain thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool/rest.

Makes a large crust (14″)

Nutritional Information for the entire recipe:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

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  1. Oh Cleo! I made the Zucchini pizza crust today! Once it was cooked, I let it cool, added marinara, pizza cheese, mushrooms, pepperoni, olives and onions. For spicing, I used garlic Mrs. Dash and minced garlic. I broiled it for about 8 minutes (cheese was turning brown and pepperonis were curling) and it was absolutely delicious!!!!! I am very happy with it and will make more.
    The only thing I will do different would be to cook the crust a little longer. I baked it at 450 for 15 minutes but I think 20, in my oven, would have made it a little more crunchy!
    Thanks again! You are my low carb guru!

  2. This looks wonderful! I am going to make it this week for sure! But – why do you list 0 fiber grams? My sources say that zucchini has 3 grams of fiber per 1/2 cup.

    • fibre is filament our bodies can’t digest, but its needed for digestion (ironic!). i’m not 100% sure this is why she listed 0 grams of fibre, but i would think grating it and then cooking it would destroy most of the fibre.

  3. This is a great way to use up garden surplus. The only issue I have is it molecularly bonds to my pizza pan. Use a silicone mat to avoid having to chisel it off of old pans.

  4. youffoniac says

    I assume the nutrition info is for the WHOLE crust?

  5. Can we make bread sticks with this recipe like we can with the cauliflower one?

  6. Jamie aka Carbarella says

    I would say yes, you can. Again, just make sure to squeeze out as much liquid as you can from the veg prior to mixing with other ingredients.

  7. movesnmunchies says

    WOah! possibly the coolest 'pizza dough' ever!

  8. can you use yellow squash instead of zucchinni?

  9. Jamie aka Carbarella says

    Hi, Sue. You likely could, but I wonder if it might take on a more 'pumpkin' type flavor?

  10. This was AMAZING!! I didn't even let the crust cool first -just added some sauce, garlic, mushrooms, black olives, pepperoni, and cheese and put it back in the oven and broiled it for a few minutes. DELICIOUS!!!!

  11. Hey, should this be 1.5-2 cups of zucchini before or after squeezing out the moisture?

  12. danyelle6974 says

    My problem is that here in the UK the mozzarella tends to be water logged awfulness. You get it as a roll floating in a plastic bag of water. I tried the crusts and they just didn't work because the cheese was too watery. I think I need a bag of the pre-shredded stuff which isn't floating in water. I'll have a look out for it and try again. Thought I'd post in case anyone was trying and failing because of the same problem…

    • Danielle try Mozzerella for pizza, you can get it in tesco or Asda and it’s not watery- its a rectangular solid block of pretty tasteless firm white cheese, it’s perfect for this. The stuff in water is more suitable for salads and I agree would make the crust a bit soggy. The pre shredded stuff in bags is normally coated in starch to stop sticking so the carb count can be really high.

  13. That was very good!!! I made it with Taco Pizza toppings. My daughter who originally wanted nothing to do with it ending up asking for seconds but only wanted the crust and sauce.
    I also made only half the recipe and mixed it in a 9'glass pie pan and put that straight into the oven. Worked great and saved on dishes.
    Have you tried it with low fat cheese or less cheese to zucchini ratio? I might try one of those next time to lower cal count and was wondering if you had any experiences with that.
    Thank you again.

  14. I'm makin this right now, 1st pizza crust is out of the oven & its stuck to the pan 🙁 I followed the directions exactly, I sprayed my pans.

  15. katybraden says

    I made a cauliflower crust last night, I am wondering — could a zuchinni/ cauliflower crust be made?

  16. Jamie aka Carbarella says

    Hi, katy! Definitely you can combine them. Make sure you really wring out all of the liquids, though, since zucchini especially keeps a lot of its moisture without that added effort. Let me know how it comes out!

  17. Danyelle – I've made these pizzas (cauliflower and zuchinni) with all kinds of cheese like mozzarella, cheddar, and even a combination that included feta. They all seem to work.

  18. I loved this! I added Italian seasoning, garlic powder and some salt to the dough. I cooked it 11 minutes in a greased 9" pie pan. When it was done, I pulled it out, topped it with sauce, meat and a little more cheese. I cooked it three more minutes to melt everything. Superb! This was my first pizza night as a gluten free eater, and I do not feel deprived at all. Thanks!

  19. Your Lighter Side says

    That makes me so happy! You've made my whole night!

  20. I am making one now… I'm dying to know how it comes out. Right now it is in the oven baking. The cheese has spread a little. Hope it does not go to the oven!

  21. I made it… floppy pizza but delicious!!!! Thank you so much for this!!! I'm going to make a vlog (I'm deaf, so I'm going to show them how to do this step by step), when I post it, I will send you the link. Thanks!!!

  22. Your Lighter Side says

    You. Are. Amazing!

  23. I have a question…the nutritional info, is that for the whole crust? I am guessing it is…but wanted to confirm.

  24. Your Lighter Side says

    That is for the whole crust, yeah. Sorry! I need to amend that… I went for the whole crust because everyone chooses different serving sizes or use the crusts for various applications.

  25. Is there a way to make it taste less eggy? Maybe I’ll only use one egg, or just the whites next time…

  26. which do you prefer the taste of, this crust or the cauliflower crust?

    • I prefer the cauliflower crust for the standard pizza, since it is more pungent and works well with standard pizza flavors. I prefer the zucchini crust for the taco/Mexican dishes, because it is more amenable to picking up those spicy, zippy flavors without competing. I also love this chicken crust as a third alternative (it is amazing with everything): https://yourlighterside.com/easy-pizza-crust/

      • Wow! Thanks for pointing out the chicken crust! I’m planning on making a white pizza with a garlic olive oil sauce and different cheeses and I’m thinking the chicken crust would be perfect for this! And it will get me extra protein since there will be no meats on the pizza! Thank you!!

  27. I like your site, but I don’t like your advertising for Obama. If I have to see those advertisements, I just won’t come back. Sorry, because there are some good ideas here. Guess I’lll look elsewhere…

    • Ginny, I have no control over the ads on the site. That’s adsense.

    • Oh for pete’s sake …

      • Rhubarb, I’m just so sick of all the negative political campaigning. I was disappointed to see it on here where I thought could escape to something positive and uplifting. This is not meant to be arugmentive, just frustration with all of this.

        • Ginny, if it makes you feel better, I had a huge rant the other day on FB about all of the election coverage. I’m already getting calls to my house, too! I have a feeling every site will be inundated with ads until November. I, like you, would rather focus on other things!

  28. Thanks so much for sharing your spinach, cauliflower and zucchini pizza crust recipes. I can’t wait to try them. I have one question for you. My son is on a gluten free and dairy free diet. I use the Daiya cheese most of the time and I was just wondering if by chance you have tried or know of someone that has made these recipes dairy-free? I love to experiment and will give it a try, but I was curious if you have tried and have any advise… Have a wonderful day and thanks again for the wonderful recipes…. Blessings…..

  29. Oh. Em. Gee. I tried this tonight, using it make a barbecue chicken pizza with Walden Farm’s Thick & Spicy BBQ sauce and topping it with 1/2 a cup of cheddar and 1/2 of mozzarella. I used 1/3 of a cup of parmesan like you have in the Halloween pizza. This was unbelievably good and seriously, my picky teenager ate half of the pizza after making a bunch of snarky comments about the zucchini – it was THAT good.
    This is definitely going into my regular recipe rotation. Thank you for making low carb so delicious!

  30. Hi Jamie,

    I was just wondering how you got the nutritional info … i tried working it out on my own and it was a bit higher. I am Gluten intolerant, so I am super excited to try these recipes, but I am also on weight watchers, so I want to make sure that I am calculating the right amount of points. Thanks so much!!!!

  31. I was wondering if I could leave out the cheese in this, or the cauliflower one? I’m milk intolerant.

  32. I was wondering when someone would turn the zucchini tots into a crust for pizza. =) I love the fact that there are no crumbs in the crust.

    • Your Lighter Side says

      Hey! I based this one off of the cauli crust I came up with back in 2008. This recipe is pretty old. Zuke tots sound incredible!

  33. I love this recipe and use it all the time it is so delicious and I add turkey pepperoni, mushrooms sliced onion and peppers, extra shredded cheese and put it back in again until melted! It tastes just like pizza yummy!

  34. the only way for me to survive my low carb diet!! yes!!

  35. The nutrition / carb info is different in your text than in the recipe info. Could you tell me which is correct? Thank you for the recipe.

  36. i made this pizza but my crust never got hard . i had to scrap it off the pan. taste was great but i was wandering if i might have done something wrong

  37. This looks like a killer recipe!

  38. Can this crust be made beforehand? And if so can the toppings also be added beforehand and refrigerated?

    I work full time and we have pizza night on Tuesday and I wouldn’t mind trying this.

  39. Aside from having to be gluten & soy free, I also need to be lactose free. Is it necessary to use cheese in the cauliflower/zucchini pizza crust recipes? If so, what alternative can you suggest to replace cheese? Thank you for posting all these lovely & simple recipes! Sweet Blessings, Deborah


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