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 - 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.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
The Best Zucchini Pizza Crust Recipe
165 Comments
Eva Ozuna
0Is it possible to use a pizza stone for this pizza? I haven’t made any pizza yet and I’m nervous! Lol
Wholesome Yum M
0Hi Eva, I have not tried this recipe with a pizza stone. I think if you decide to give it a try, then lined the stone with parchment paper to prevent your crust from sticking.
MG
0I made this recipe a number of times and it is always a hit. The only thing I’ve changed is the number of eggs – I use half of what the recipe calls for.
Jan Bennet
0I added garlic powder and italian seasoning to the batter and baked the crust to use as a base for “bread squares” to serve bruschetta. My fresh tomatoes and basil are overflowing this time of year.
Monica Welch
0This was so good! I will be making this all the time now!
Julie Stephany
0Could you use parmesan cheese in crust instead of mozarella?
Maya | Wholesome Yum
0Hi Julie, I haven’t tried it with parmesan. It might work, but can’t say for sure if it would hold together just as well or if modifications to the recipe amounts would be needed. Let me know how it goes if you give it a try.
Jenc
0Sure you can – you can also omit the cheese altogether and just use zucchini and eggs to hold it together, you can add cauliflower to the crust as well and you can use cassava flour if you want a more “regular” crust. 🙂
CTam
0Any thoughts on using this crust for a calzone? Would you still partially pre-bake then fill or just use the raw dough and cook for the entire 30 mins with the filling inside?
Maya | Wholesome Yum
0I haven’t tried that, sorry! I would probably not parbake it in that case, since it won’t really seal after pre-baking. Let me know how it goes if you try it one way or the other.
Jan
0So almond flour won’t wrk? But how about potato starch?
Wholesome Yum M
0Hi Jan, Coconut flour is the best choice for this crust because it absorbs the excess moisture that the zucchini gives off. Almond flour would not hold the mixture nearly as well, nor would it be as sturdy after baking. If you would like to make a pizza crust with almond flour, I suggest trying this recipe instead.
CathleenG.
0!!! My quest for Keto pizza crust is over!!! Perfect! I was apprehensive to try this & it turned out to be the best discovery yet! In fact, the reheated leftovers I’m enjoying now is what compelled me to write. Btw, this pizza reheats beautifully in microwave. I used spatula to form crust on greased parchment covered pizza stone to pre-bake. The “dough” spread out nice & evenly to about 1″ from edge of stone. Turned out to be the perfect thickness too. Cooking Ketogenic has trained me to weigh baking ingredients & I recommend doing that as well to achieve perfect results! How many times have I said PERFECT??!!
Sarah
0This is astonishingly good. This is my first coconut flour recipe and I was really sceptical when I tasted the flour as it’s really quite sweet. The finished article however was neither sweet nor coconutty.
Followed almost to the letter; threw a spoonful of Italian herbs in there as recommended by one of your peeps above, but otherwise was very precise. I’ll make it again, top job!
Karen
0I love your recipes! They are always so easy and yummy.
Keep it up!!
Joyce
0This was an excellent pizza. We loved it!
Shahidah
0Do I need to squeeze the zucchini to remove the moisture?
Wholesome Yum M
0Hi Shahidah, If you follow the oven drying step then you do not need to squeeze the water out of the zucchini.
Marie S
0We love this zucchini pizza! So much better than fat head pizza dough or cauliflower pizza. Only adjustment I make is to sprinkle it with garlic salt instead of plain salt and a little oregano or Italian seasoning before I bake the crust… I’ve made it about six times now and when I had it one night with some friends over they liked it better than the pizza shops
Ashley
0Is it possible to substitute the coconut flour for almond flour?
Wholesome Yum M
0Hi Ashley, This recipe has only been tested using coconut flour, so I cannot guarantee the results when subbing major ingredients. With that said, you should be able to make the recipe work if you increase the amount of flour from 1/4 cup to 3/4 cup and use one less egg. Best of luck!
Angela
0This is so delicious! Thank you so much for sharing. I’ve loved cauliflower crust since going keto 2 yrs ago, but the crust is so soft, it’s more like an “all-toppings” Crust held up just as pictured! Love it.
Arlene
0The crust was so light and easy to make. A definite go to for our next pizza night. We don’t eat dairy, so I substituted almond cheese, rather than Mozzarella and it worked fine.
Really liked the coconut flour and surprised how little flour was needed.
Phyllis
0Can I make the crust today and put in frig to be used for tomorrow (so less than 24 hours) or must I freeze it even for that short a period if time?
Maya | Wholesome Yum
0Hi Phyllis, Yes, you can refrigerate it to use the next day if you like. Don’t put sauce on it until right before you’re going to eat it, though.
Sue Selseth
0This was delicious! I’ve tried other recipes for zucchini crust and they were not firm. I didnt have coconut flour, so used another reviewer’s suggestion for 1/4 cup corn starch. I also added 1/4 cup of bread flour. Once the crust cooled, I added spices, cheese and toppings, then drizzled marinara sauce on top to give space between sauce and crust. Wonderful! Have already shared the recipe with a friend!
Wholesome Yum A
0That’s great, Sue! Glad you found a good substitution. (Keep in mind that corn starch is much higher in carbs, so definitely stick to coconut flour if you want it low-carb!)
Gaitri P
0Absolutely delicious and thanks for sharing
Only change I made was adding some pepper, garlic powder and paprika to the mix
Giovanna
0Hi, I’m planning to try this today. Can someone tell me, is the crust eggy in taste? Like an omelet? Thanks
Wholesome Yum
0Hi Giovanna, I don’t think it tastes eggy. The eggs work as a binder.
Giovanna
0You’re right, it didn’t taste eggy! Ive made it twice now and it’s incredible. Great recipe
Jessie and James
0Oh my goodness! This is such a yummy pizza! The crust is so good! After the pizza sauce and cheese, I fried bacon, ham, pepperoni, hamburger, onion, tomato, and red pepper, and then topped my pizza with it. It was so good! I had to make a second pizza for my husband. Thank you for your recipe!
Wol
0This sounds delicious! Do you think you can sub chia seed flour instead of coconut flour?
Wholesome Yum
0Hi Wol, I haven’t worked with chia flour so I can’t say for sure. I’d be worried that the consistency would be too gummy.
JayDee
0Best zuchinni crust recipe I’ve found by far! A great swap for gluten without feeling like you’re missing out!
Mary
0Delicious! And you really can pick it up!
Kelly
0Is this crust crispy? absolutely love thin crispy pizza! I like the fathead crust but want another option. I’ve tried a few brands from the frozen section at the grocer but they were NOT tasty at all.
Wholesome Yum
0Hi Kelly, this crust is on the chewier side. You may be able to crisp it up more by “finishing” it in a frying pan, but I haven’t tried that myself.
Diane
0I’m getting ready to try this for the first time today!!! I am so excited to try this! I’ll let you know how it turns out
Brenda
0This recipe sounds like just what I needed to quench my Pizza cravings. I am going to make them in personal pan size for individual convenience and easier to get in my freezer. Thanks for the recipe!
Theresa C
0Worked like a charm and it’s super DELICIOUS! I folded the crust over my filling and made a 6-piece calzone!
Trista Ferencik
0Is the calorie count just for the crust itself?
Maya | Wholesome Yum
0Hi Trista, Yes, then nutrition info is the crust only.
MFen
0I made this but skipped the oven step. I could not get my spiralizer to work so I grated the zucchini, salted it and squeezed out the water. I had half the required zucchini so I halved the recipe but used 2 eggs and added a couple of healing tbsp more of the coconut flour. I also flipped my thin crust to cook on the bottom for 5-7 minutes at 400F but I don’t think that that was necessary. With pesto as a sauce, it worked like a charm despite skipping to prebaked shreds. I live in a place where I share the kitchen so I’m glad this worked and I trust the original recipe is perfection! Thanks for sharing such a great recipe!
Taylor
0This was great! I felt like I was eating actual pizza for the first time since I started Keto a few months ago. I’ve tried other recipes that ended up soupy and mushy. I could actually eat this crust without having to use a fork! My carb loving husband even approves! Thank you for this recipe!
Joseph
0Can the crust be frozen? It would be great to just pull one out and make a pizza
Maya | Wholesome Yum
0Hi Joseph, Yes, you can freeze it. Just pre-bake it before freezing, and add toppings to the frozen crust before baking. No need to thaw first.
Chana
0This looks so delicious! I’m out of coconut flour though… can I sub for something else?
Maya | Wholesome Yum
0Hi Chana, Sorry, this recipe needs coconut flour to balance the moisture of the zucchini. Other flours won’t work. You could try cauliflower pizza crust instead, which doesn’t need flour of any kind.
Chaviva
0fyi, I tried a different zucchini crust recipe before I found this one, and it was different amounts but same idea, egg, flour, cheese, zucchini, salt… and I used spelt flour, and it came out fine. didn’t fall apart, although it was crispy, we were able to pick up a slice of pizza and hold it with 2 hands or fold it so it wouldn’t droop but it definitely wasn’t soupy and didn’t need a fork. I drained the zucchini first cuz I didn’t know about the oven drying method. I will try this one next. thanks
Jenn
0Hi Maya,
Quest unflavored protein powder can be subbed in any recipe calling for coconut flour. Its a one to one substitution. I’ve yet to find a recipe where it didn’t work.
Maya | Wholesome Yum
0Hi Jenn, Protein powder generally is not nearly as absorbent as coconut flour, so I don’t usually recommend that replacement, but have not tried this specific brand.
Thia
0Thanks for the Quest suggestion. I tried it and added 1T of coconut flour for moisture absorption just in case. Also added garlic/basil/oregano/black pepper. It was an amazing crust! Fluffy, pickupable, delicious!
Thanks for the recipe. I would never have thought to use zucchini!
Penny
0Can this be done with frozen shredded zucchini?
Maya | Wholesome Yum
0Hi Penny, I haven’t tried that. It should work, but you’d need to thaw it and squeeze out the moisture.
Eva Shalev
0The pizza is great, thanks !
The nutrition facts are for the crust only right?
Maya | Wholesome Yum
0Thank you, Eva! Yes, nutrition info is for the crust only.
Kaye Heald
0I am wondering if I can substitute the coconut flour to Almond flour? I have a Coconut sensitivity ! Loving your recipes all the from down under.. New Zealand !
Maya | Wholesome Yum
0Hi Kaye, No, sorry, the coconut flour helps offset the moisture from the zucchini, and almond flour won’t do that. There are ways to make zucchini crust with almond flour but it’s not simply a swap. You might like this cauliflower pizza crust recipe instead which doesn’t require any flour.
Trista Ferencik
0I tried it with cornstarch and it was perfect!! I can’t have coconut flour.
Connie Reading
0I made two pizza crusts today. They turned out perfect! You are a magician! Thanks to you I can have my favorite food again! Sending hugs with tons of thanks! I wish I could share a picture of mine so everyone could see! And it’s so easy. Xo
Maya | Wholesome Yum
0Thank you so much, Connie! I’m so glad you like it. If you have Instagram, you can share a picture and tag @wholesomeyumblog or use hashtag #wholesomeyum.
genieve Atkinson
0OKAY IM JUST GOING TO SAY THAT MY ENTIRE FAMILY LOVES THIS PIZZA. DEFINITELY A NEW FAMILY FAVORITE!
Maya | Wholesome Yum
0I am so happy to hear that, Genieve! Have a great day!
Tere
0Does this taste eggy? 3 eggs seems a lot. …?
Maya | Wholesome Yum
0Hi Tere, No, I don’t think it tastes eggy. The eggs bind it together.
Connie Reading
0Nope it’s just yummy. Even my picky picky husband loves it
Deb-Alaska
0Hi, thanks so much for all of the awesome healthy recipes.
Maya | Wholesome Yum
0You’re welcome, Deb! Hope you like the pizza!
Connie Reading
0Wow this is really a great tasting crust. Finally get to have pizza again… I have missed my pizza haha thank you!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Connie! Please come back soon!
Connie Reading
0Making it for the first time. Can’t wait!
Maya | Wholesome Yum
0Hope you love it, Connie!
Ziggy Vincent
0It was fab, thanks. It didn’t fall apart and we ate it using our hands. Thumbs up here x
Maya | Wholesome Yum
0Thank you, Ziggy! Yay for veggie pizza that doesn’t fall apart, right?! 🙂
Marcelle
0OMG I HAVE PIZZA!!!! I finally made this and it is DEEEElicious! I added a 1/4 tsp of garlic powder and 1/4 tsp Italian seasoning to the dough mixture. Topped it with Rao’s pizza sauce, a four cheese pizza blend and pepperoni and I am IN HEAVEN!!! The only thing I will do differently next time is not use the parchment paper. I have a Calphalon pizza pan that has holes in it and I thought the crust might be too moist to place directly on the pan, but it wound up a little too moist on the bottom. Next time (and there WILL be a next time!) I will forego the parchment paper and just put a cookie sheet on the shelf below the pizza an in case there is any leakage. Thank you sooo much for a fantastic recipe!
Maya | Wholesome Yum
0I’m so glad you liked it, Marcelle! I use the parchment paper on a pizza stone and it doesn’t end up moist on the bottom that way, but I can see how there would be a higher risk of that on a regular pizza pan with parchment paper. You can try spreading the crust on the pan directly, but there’s a chance it might stick, and you’re right that it might leak also. I’d grease it well first if you do that.
Marcelle
0Oh! I completely forgot that I have a pizza stone! Lol!
Jen
0Could you do this same recipe using yellow squash? My garden is prolific with yellow squash this year and I am running out of ideas on how to use it!
Maya | Wholesome Yum
0Hi Jen, Yes, absolutely! You can follow the same recipe and use yellow squash instead.
Marcelle
0Planning on making this today. Can I refrigerate the leftovers?
Maya | Wholesome Yum
0Hi Marcelle, Yes, definitely! Hope you like it.
Juliette Cagnolatti
0I am in love with this recipe, you are a genius! I added sliced mushrooms, sliced tomatoes and basil to ours and at first my husband was turning up his nose….until I served it to him ..AND, He said honey this is delicious!!! It was so dang good I am making it again tonight!
Maya | Wholesome Yum
0I am so happy you liked it, Juliette! Thanks for stopping by!
Kirsty
0Hi Maya,
I’m relatively new to Keto and, although I was fine for a while surviving on eggs, chicken, avocado and bacon, I’m now finding I need the substitutes for my old favourites to stay on course (I can’t imagine life with no more pizza, blueberry muffins, and ice cream!) and I just wanted to say how much I love your site! Particularly appreciate the nut and dairy free options, as I’m trying to bring some other diet-restricted members of the family on the journey with me. I’m in Australia by the way . Thank you from all of us!
Maya | Wholesome Yum
0I am happy to hear that, Kirsty! Thanks for stopping by!
Marcelle
0Our Labor Day Weekend is looking dicey weather wise. I’ll be making pizza! Can’t wait to try this!
Maya | Wholesome Yum
0I hope you like it, Marcelle! Thanks for stopping by!
Lois
0I read this very carefully, then see I can’t make this as I’m allergic to coconut.
Maya | Wholesome Yum
0Sorry to hear that, Lois! You might like this cauliflower pizza crust instead.