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Free Printable: Low Carb & Keto Food List
Get It NowAfter visiting Vienna, Salzburg, Prague, and Berlin, we’re heading to our final destination – Paris. I love French food to pieces, and I can’t wait to have some amazing foie gras and French liver pate. But, I have to admit that after all this time away from home, a small part of me misses low carb pizza. I made the best zucchini pizza crust recipe right before I left, and even though I’m going to enjoy every moment of my time in Paris, I do look forward to making it again.
Low carb pizza is a big staple at our house. Aside from the classic fathead pizza crust, I regularly make cauliflower pizza crust, pizza stuffed mushrooms, and pepperoni pizza casserole.
If there’s a vegetable that can go with the flavors of pizza, you can bet I’ve made a pizza out of it. Zucchini crust pizza is just one of my many favorites. It has the perfect moisture content, just like in almond flour zucchini bread.
Unlike many heavy pizza crust recipes, this one is very light – just 83 calories and 2 grams net carbs per slice.
Best of all, this low carb zucchini pizza crust recipe is one where you can actually pick up the slices. Yay! Just let them go from piping hot to warm to pick them up more easily.
The Key To the Best Low Carb Zucchini Pizza Crust Recipe
If you saw my post this summer about how to make zucchini noodles, you know that one of my two favorite ways to make them is in the oven. It dries them out beautifully, so they aren’t watery, without the tedious process of squeezing out the water.
Well, guess what? The oven drying method works for low carb zucchini pizza crust, too! When I discovered this, it was a great reason to write a post about it.
I was so excited to share this method with you!
Here’s how it goes. Simply shred the zucchini, sprinkle with a little salt, and dry it in the oven… for the most effortless zucchini crust pizza you’ve ever made.
Tips For How To Make Zucchini Pizza Crust
The instructions for how to make zucchini pizza crust are below, but here are a few quick tips to perfect it:
Dry the zucchini in the oven.
As mentioned above, the key to this zucchini pizza crust recipe is to dry the shredded zucchini in the oven. The approximate time is 10 to 15 minutes, but can vary depending on your pan, your oven, even your zucchini. (It’s a similar process to roasting zucchini, but even faster.)
So, how do you know it’s done? You’ll know when the zucchini soft, a little shriveled, and mostly dry. You don’t need to be super precise here, but the texture should be that of cooked zucchini. Like this:
Pat the zucchini dry with paper towels after removing from the oven.
Even though the oven does most of the work for you in drying, it doesn’t hurt to pat the shredded zucchini lightly with paper towels. This is nowhere near the effort of squeezing, which you don’t need to do! It’s just a quick pat-down, and takes all of five seconds.
Use the right mozzarella.
I’ve had a few people have issues with this when making other cheese-based pizza crusts, so wanted to mention it here. Like the others, make sure to use hard mozzarella when making this one.
Do not use fresh, soft mozzarella. It’s too watery and the end result won’t be sturdy enough.
As long as it’s hard mozzarella, it doesn’t matter if it’s full-fat or part-skim. You can also feel free to use either pre-shredded or shred a block yourself.
Use coconut flour to absorb moisture.
Sorry, you cannot substitute the coconut flour for something else in this zucchini pizza crust recipe. Coconut flour absorbs far more moisture than any other flour, so it’s a must to prevent the crust from being soggy or falling apart.
Spread the zucchini pizza crust evenly.
Make sure the crust is spread in a thin, even layer. It won’t cook through well enough if it’s too thick. Even worse, if the thickness isn’t uniform, you’ll end up with parts starting to burn while other areas are raw.
Just spread it as thinly as you can, approximately 1/4 inch (or very roughly 1/2 cm) thick.
Let the crust rest before adding toppings.
This is important! The crust will be pretty soft when you remove it from the oven, and prone to absorbing anything you put on top of it. You do not want this.
When you let the crust rest for about ten minutes, the cheese will solidify, creating a barrier between the crust and the sauce. This will make the crust more sturdy and prevents the sauce from sinking into the crust.
Here is what the zucchini pizza crust looks when it’s done baking, before you add your toppings:
How To Freeze Zucchini Crust Pizza
It’s super easy to make zucchini crust pizza ahead for meal prep. Just freeze it!
To freeze, prepare the low carb zucchini pizza crust recipe as written on the recipe card, but don’t add toppings. Wrap it tightly in foil, and place horizontally in the freezer. Once it’s hard, you can move it to a vertical position or anywhere that’s convenient.
When you are ready to make zucchini crust pizza with the frozen crust, do not thaw it. Simply add the sauce and toppings to the frozen pizza. Place in the oven for 15 to 20 minutes at 400 degrees, until the pizza is hot throughout and the cheese is golden.
The Best Zucchini Pizza Crust Recipe
The Best Zucchini Pizza Crust Recipe - Low Carb, 4 Ingredients
The BEST zucchini pizza crust recipe - low carb, super easy, 4 ingredients, NO squeezing required, and you can PICK IT UP! Plus, lots of tips and instructions for freezing zucchini crust pizza.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
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Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
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Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
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When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
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Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
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Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
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Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
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Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
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Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
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Recipe Notes
Serving size: 1 slice, or 1/8 of entire large pizza
- If you want to pick up the zucchini crust pizza to eat it, this will be easier to do when the pizza is warm but not piping hot.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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162 Comments
Susan Fekety
1OH MY GOODNESS!!!! This was SOOOO good!! And easy. I do crave pizza from time to time and always feel like the ingredients in the pre-made crusts are creepy. Made this with mushrooms, onions, cheese, and pepperoni. Thank you for this!!!👏🏼
Robin
0Wow! My favorite Zucchini crust recipe ever! Easy, pick-upable! delish! Thanks for sharing!
ZenMasterChip
0My wife and I loved this Pizza Crust; we had a great Pizza last night. I’m a diabetic T2 and an experimenter. Always looking for a faster, easier way to make low-carb items I or we can eat, I bought dehydrated Zucchini. The pieces were a little bigger than I expected, and some people had said they were tough, but most didn’t. So, I used my spice mill and gave the Zucchini a few quick pulses.
Knowing they should be partially rehydrated, I put them in with the egg mixture for moisture, mixed them, covered them with plastic wrap and placed it in the fridge to rehydrate for about half hour or so, added the remaining ingredients and baked according to instructions. It took 20 minutes and was golden brown. My wife covered the crust with fresh vegetables, homemade sauce and a shredded cheese mix. We could hold the slices in our hands, and it was a delicious, wholesome yum!
I wished it had just a little extra chew, and as I said, I’m an experimenter. Due to moisture loss rehydrating using the eggs, I suggest reducing the coconut flour by a tablespoon or adding a few dribbles of water before mixing if using dehydrated zucchini. I will also try replacing a couple of teaspoons of the coconut flour with Vital Wheat Gluten (mixing with the flour before adding) for slightly lower carbs, a little chew, protein, and with hope, slightly better binding. I’ll let you all know if it works! However, in truth, the recipe worked great as it is! Disclaimer: warning celiacs, don’t use Vital Wheat Gluten! 🙂
Jenn
0Made this and used cast iron to bake it in/on. So crispy and so good! Definitely a keeper. Can’t have coconut so I did have to use almond flour. I just let it bake/dry a little longer to compensate for the switch. Even the spouse said he’d eat it again and he’s stubborn when it comes to the low carb switch I’ve had to make (and being a pasta gal, it is HARD). Love this recipe!
Tread
0Omgosh! I rarely leave comments… but, this was seriously SO GOOD!!! THANK YOU!
matin
0This zucchini pizza crust is looking delicious and healthy. All the methods to make it is clearly described. Thanks for sharing this low carbs pizza recipe.
Linda
0Can you use regular all purpose flour?
Maya | Wholesome Yum
0Hi Linda, I have not tested this with white flour. I chose coconut flour not only because it’s low carb, but because it absorbs the moisture from the zucchini so well. If you use white flour, I’m guessing you’d need at least 3 times more flour. Please let me know how it goes if you try it out.
Maya | Wholesome Yum
0Hi Linda, I have not tested this with white flour. I chose coconut flour not only because it’s low carb, but also because it absorbs the moisture from the zucchini so well. If you use white flour, I’m guessing you’d need at least 3 times more flour. Please let me know how it goes if you try it out.
Cassie
0Delicious pizza crust.
Website jumping all over the place.
Caterina
0Wow! This is amazing! I did leave the crust in the the oven longer than 30 min. I did not have the hard mozzarella cheese, instead are used Romano cheese grated. My toppings or fresh mozzarella with basil and red pepper flakes, grilled zucchini grilled eggplant and cherry tomatoes. Wow so good!
Shirley
0We love this crust! So easy and delicious! I add red pepper flakes to the dough and ohh so yummy!!
Rona
0Perfect pizza dough even the non-diabetic really really loved it! Thank you so much for sharing❤
Scanlan
0Thank you. This is a fantastic pizza base. I love how it really holds it’s shape
Eve
0Love this recipe and have been playing with it. I add half a teaspoon Italian seasoning and a half a teaspoon garlic because I love garlic. If you want to make it coconut free then use only two eggs and 1/3 of a cup of almond flour. To me drying the zucchini out in the oven is way more work than either 1) dehydrating it or 2) squeezing the water out. When you dehydrate it you do not put any salt on it but if you’re going to squeeze the water out put the salt on it leave it for five minutes put it in a tea towel and squeeze the water out. Both ways work great. Oh and if you do dehydrate your zucchini then I like to put everything except the flour in the bowl and stir. Crunch up your dehydrated zucchini and stir, letting it plump up a little bit in the egg mix. Then add the coconut flour a few minutes later and form your pizza . If you have a dehydrator of course it is easier to make a bunch of dehydrated zucchini to Store for easy future pizzas. Thanks again for a great base recipe as I am over the chicken crust pizza and the cauliflower crust pizza. My husband likes this better than either of those.
MG
1I made it several times usually doubling the amount of zucchini (or squash) and cheese and keeping the same amount of eggs and coconut flour. I also use Italian seasonings and squeeze zucchini rather than drying in the oven – it is way faster and more efficient. I then cool the crust, cut it in pieces, put toppings and finish it in the oven. I found it is better to cut the crust when it is cold. Thank you wholesome yum for the recipe and everyone for the comments
Casey Puntenney
0This was great! Only used half zucc and substituted the other half with shredded carrots and beets. Do you think these could all be put through a juicer, removing water content, so it does not have to be dehydrated in the oven first, and leaving you with a glass of juice.
Wholesome Yum M
0Hi Casey, I have not tested making the shredded zucchini with a juicer, although it may work as long as the pulp is dry. Please let us know how it works out if you decide to try it!
Sarah
0Hi Maya – Would I be able to use this in a low carb lasagna?
Maya | Wholesome Yum
0Hi Sarah, Yes, you definitely can! But I think making a zucchini lasagna like this would be less work.
BR
0Recipe was good but this page has so many ads and is constantly reloading, that it was almost unreadable. I almost gave up several times.
Wholesome Yum M
0Hi BR, Thanks for your feedback. The ads are used to keep the website running and allows me to continue to add new content at no cost to the reader. If you would are enjoying the recipes on the website and would like to upgrade your browsing experience, you may be interested in joining Wholesome Yum Plus.
Joe
0Do you just store the cooked zucchini in mason jar on counter or fridge
Wholesome Yum M
0Hi Joe, Sorry, I don’t understand the question. This recipe uses zucchini to make a pizza crust. Please clarify your question and I’ll be happy to help!
Jean
0Not cooked zucchini but I dry in my food dryer till completely dry, then store it in a mason jar. Works great.
Betsy
0I was given the perfect size zuchinni for this recipe. I did the prep work and then took it to my DILs house to finish up with the grandkids. The kids enjoyed finishing up this and we made it into 9 little pizzas. The kids went crazy and LOVED THIS recipe. Thank you for this delish recipe. I’m so glad to have tried this and have it kid approved.
Maureen
0Can I used ground gluten free crackers in place of flour in this recipe??
Wholesome Yum D
0Hi Maureen, I have never tested this recipe with ground crackers, if you do please let me know your results.
Christine
0By pre-shredded mozzarella, do you mean like you get in those pouches ie shredded cheddar , shredded Mexican blend etc ? I can’t find hard mozzarella even in a store that had at least 100 different cheeses !!!
Wholesome Yum M
0Hi Christine, You just need a block of mozzarella cheese, not the fresh mozzarella that’s braided or stored in water. You can absolutely use a pre-shredded bag of mozzarella. If you can’t find a bag that is just mozzarella, then an Italian blend would likely work just as well.
ZenMasterChip
0Re: can you use the store-bought shredded cheese?
I used the pre-shredded Mozzarella, and it worked great! The store calls it “low-moisture Mozzarella.” I tried it because it appears the recipe is moisture-sensitive. I had no issues whatsoever!
Marie Morck
0Fabulous! Have a mixture of keto and non Keto eaters in our house so this pizza is a huge hit. All of us loved it.
Jennifer Nardiello
0This was amazing!! I added some of my pizza seasoning blend to the crust and it added enough flavor that next time I won’t even need the toppings.
Jacky Danaos
0Hi, Can you recommend an alternative to hard mozzarella, please? I struggle to get hold of it. thanks
Wholesome Yum M
0Hi Jacky, I have not tested either of these cheeses, but provolone or pepper jack may also work in this recipe.
Elaine khauv
0I’m not a big fan of coconut flour. How do I sub almond flour for this recipe?
Wholesome Yum M
0Hi Elaine, Sorry, I don’t have a substitute for the coconut flour in this recipe. It is needed to absorb the moisture from the zucchini.
Betsy
0This crust was so good! It was easy to make, my family loved it, and I felt good making healthy pizza! I made it using the oven method. Thanks for all the tips!
Jean
0I dry my zucchini in my food dryer, then you can use almond flour. I then store it in a mason jar and use it for other recipes..
Eve
0Hi Elaine so the substitution is you use only two eggs and 1/3 of almond flour and it comes out perfectly! Just tried it today for a friend who can’t have coconut.
Teresa
0Our family could not get over how good this is! I have a strong sensitivity to coconut products, so I subbed with almond flour and used 1 less egg. I also missed in the instructions where it said to dry the shredded zucchini in the oven first, so my final mixture was very watery. I just squeezed out the solids with my hands and made 4 small rounds directly on my baking sheet. I thought it would end in disaster, but the edges were so crispy, and while the center was not crispy, it was not soggy either, and we felt like we were eating a regular dough thin crust pizza! We could not detect the zucchini at all!
Julie Long
0Ahhhh…..MAZING! Thank you for sharing this DELICIOUS pizza recipe! I’m so grateful I found your site! It was easy and fun to make! The best part was EATING it though!!!!!
Janet
0What a novel idea – using zucchini to make a pizza base! Having had a glut of zucchini in the garden I was willing to give it a go ….. and it was fabulous. Thanks for the recipe.
Lorelei
0I have been on Keto for about 3 weeks and I have been searching for good recipes (vegetarian Keto). I came across this recipe and since I had all of the ingredients, I tried it. The steps were manageable and the resulting pie was wonderful (I added cheese, tomatoes, mushrooms, and spinach for toppings). The zucchini pizza pie crust will be my go to base for future recipes. Thank you for experimenting enough to create such a delicious meal.
Tracey
0I loved being able to pick up a slice, great recipe, thank you! However I was able to taste the sweetness of the coconut flour, I used Bob’s red mill. Wondering if a different brand would have a less sweet taste? Or if another binder would work? Thanks!
Wholesome Yum M
0Hi Tracey, This is the brand of Coconut Flour I prefer. I think the flavor is very neutral and works great in both sweet and savory recipes.
Dinora
0Maya, thanks for the recipe. I have done this recipe three times already and every time comes out better, even my picky husband loves it!
Dinora
Diane
0The best pizza crust ever! That’s including regular yeast crusts (and I used to make a very fine pizza crust). Awesome!
Lacey Garretson
0I have grated zucchini frozen in bags from this last year’s harvest..can i use that?
Wholesome Yum M
0Hi Lacey, Let your zucchini defrost and then squeeze out the excess water. It should be good to go from there!
Leiann
0Love this recipe and will make it again!!!
Cherie
0Back to keto in 2021 – I have a lot of zucchini from my garden so I tried this and it turned out very well. I grated two large zucchini and tossed them in my air fryer with a parchment paper liner (6 mins on high temp and shake, and then another 6 mins) rather than using the oven. I also added garlic powder to the mix 🙂
Diana Diana
0The first time I made this crust it was awesome and I now bake it over and over my official pizza crust. My fam loves it also abundant thanks for sharing -:)
Clarisa
0Do you know how it could be made dairy free?
Wholesome Yum M
0Hi Clarisa, Dairy-Free shredded cheese will work in this recipe. Enjoy!
MgS
0I have made this twice now and both times it has been delicious. I can’t find had buffalo mozzarella so have used 1oz of hard goats cheese instead. Thank you for your recipes.
Barb
0Best keto pizza crust recipe I’ve made.
Drew 2 personal pan sized circles on large parchment paper set on lg cookie sheet, Used 1/2 cup on each circle patting out flat to size, baked, let cool & then repeated. Recipe made 4 rounds, froze them flat & then stored all 4 freezer bag with wax paper separating each in stack.
Husband gives a thumbs up compared to cauliflower & fat head recipes too. 🙂
LisaI
0This is very good tasting. I added italian spice to mine. Is was excellent. A lot better than Cauliflower. And my husband likes it!
Lori
0Absolutely the best low carb/keto recipe for pizza crust I’ve tried!
Kelly
0Can’t wait to make this tomorrow! Looks good and loving the positive reviews. I will make as directed with zuchinni but I was wondering if anyone has tried this recipe with yellow squash? I have so much from my garden and would love to be able to make this crust with it and freeze for over the winter!
Thanks, Kelly
Wholesome Yum M
0Hi Kelly, I have not personally tested this recipe with yellow squash, but it should work similarly. Please let us know how it turns out if you decide to try it!
Cris
0New to keto and miss a decent piece of pizza. This recipe looks amazing and will try. But for now, I bought me a gadget that will make zucchini sheets (made my 1st lasagna). I have left over pieces and was wondering if I could make individual slices of pizza. Could I roast the sheets (your dry process) minus the cheese THEN let it cool and add the cheese and toppings after it cools? Your thoughts and thank you in advance.
Wholesome Yum M
0Hi Cris, You may be interested in this recipe for Zucchini Pizza Bites.
Danielle Bissonnette
0I have been making mini pizzas with dehydrated eggplant slices in place of a crust. Works pretty well. Looking forward to trying this recipe for zucchini crust.
Emily T.
0Fantastic crust! I’ve been looking for a reliable, delicious, veggie based pizza crust and THIS is it! Thanks so much! I added a bit more salt and some garlic powder (because I like more flavorful food) but other than that it was perfect from the first try (which doesn’t happen much with new recipes!).
Gwen
0This is the BEST pizza crust I have made, hands down!! Very labor intensive and lots of steps, but well worth it!!
Daniela Vaskova
0The best Keto pizza i ever had. Thanks!
Corinne
0Thank you for this! Do you bake before freezing the crust?
Wholesome Yum D
0Hi Corinne, Yes, bake the crust and then freeze.
Judy k
0I made this over the weekend for our Sunday family dinner and it was a HUGE success! I made them in “personal size” and everybody made their own. The only change I made was to add some Italian seasoning and garlic powder. My husband and son said “never make crust any other way”! I have a TON of zucchini from my garden so I made 16 personal size crusts to keep in the freezer for those nights when we’re really craving pizza! Thanks for a wonderful recipe!
Shelly Irwin
0This looks delicious! I will be trying this week. Curious, can you taste the coconut?
Wholesome Yum M
0Hi Shelly, I don’t get any detectable coconut flavor from this pizza crust. If it’s there, it’s very mild. Enjoy!