Zucchini Pizza Crust

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini pizza crust recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Zucchini – I prefer small-to-medium zucchini here, because they have fewer seeds and less water. There’s no need to peel it, just grate it coarsely, but if yours is very large and seedy, I recommend scooping out the soft center first. Fresh zucchini (or yellow squash also works) gives you the most predictable texture. Frozen zucchini might work, but you’ll need to thaw it, squeeze out the water, and measure afterward.
• Wholesome Yum Organic Coconut Flour – This is key for absorbing the moisture left in the zucchini, which helps the crust hold together instead of turning soggy. I use mine because it has a fine texture, neutral flavor, and consistent absorbency. Other brands can vary quite a bit and some taste sweeter. Do not substitute any other flour, such as almond flour and all-purpose flour, because they can’t absorb as much liquid and your zucchini pizza crust will fall apart.
• Eggs – These bind the zucchini and cheese together, and give the crust enough structure to pick up. I don’t recommend egg alternatives here, because the crust will just be too fragile with them.
• Mozzarella Cheese – Use the firm, low-moisture mozzarella sold in a block or bag, not fresh mozzarella packed in liquid, which is too watery. I recommend low-moisture mozzarella for the topping as well, if you want the crust to stay as firm as possible. Dairy-free cheeses should work as well, as long as they have similar moisture content to regular mozzarella.
• Sea Salt – A little salt seasons the crust and helps the zucchini release moisture as it bakes.

How To Make Zucchini Crust Pizza

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Dry the zucchini. Spread the grated zucchini into a thin, even layer on a pizza pan and sprinkle it lightly with salt. Bake until the shreds look soft, less opaque, and slightly shrunken.
2. Mix the crust. Meanwhile, stir together the eggs, mozzarella, coconut flour, and sea salt in a large bowl. Blot the baked zucchini with paper towels until it feels pretty dry, just a little damp, then mix it into the bowl. This won’t look stretchy like a typical dough or runny like batter, but closer to a thin dough.
3. Shape and bake the crust. Wipe the pan clean, then lightly grease it or line it with parchment if it isn’t reliably nonstick. Spread the zucchini mixture into a thin circle, about 1/4 inch thick. Bake until the top has golden brown spots and the center looks set.

4. Let it rest and add the toppings. Cool the plain crust for 10 minutes. Spread on a thin layer of thick pizza sauce, then add more cheese and your favorite toppings.
5. Bake again. Return the zucchini crust pizza to the oven and bake until the cheese is melted and bubbly. For extra browning, broil it for the last minute or two. Let it rest for a few minutes before slicing, so it stays together when you pick it up!

Meal Prep Options

• Storage: Keep leftover zucchini pizza in an airtight container in the fridge for 3-4 days. I recommend reheating the pizza on a pizza stone in the oven again for the best texture.
• Bake the crust ahead: You can prebake the zucchini pizza crust and refrigerate it for up to 5 days. I don’t recommend storing the raw dough, as the zucchini may release more moisture and make it too wet. I wouldn’t add toppings until you’re ready to bake either, or the crust can get soggy.
• Freeze the crust without toppings: This is my favorite meal prep option and I make a few at a time! Wrap it tightly in plastic wrap followed by foil, and freeze for up to 3 months. When ready to use, add the sauce and toppings directly to the frozen crust and bake at 400 degrees F for 10-15 minutes, until hot and the cheese is golden.
• Freeze the crust with toppings: You can also freeze the fully topped pizza. I recommend letting it cool completely before placing it in the freezer to keep the crust as sturdy as possible. Bake straight from frozen at 400 degrees F for 15-20 minutes, until melty.

Topping Ideas

I usually keep my zucchini pizza crust simple, but you can use many of the same toppings you’d add to regular pizza:

• Classic Pepperoni – Spread on a thin layer of pizza sauce, then add shredded mozzarella and pepperoni. This is the version I make most often for my kids.
• Veggie – Add sautéed mushrooms, cooked bell peppers and onions, black olives, and a sprinkle of Italian seasoning.
• Caprese-Inspired – Use roasted cherry tomatoes and mozzarella. Add fresh basil after baking for a fresh finish. I like this version with pesto sauce instead of red sauce.
• Meat Lover’s – Top with pepperoni, cooked sausage, and crisp bacon.