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My Zucchini Pizza Crust Is Sturdy Enough To Pick Up (Without Squeezing!)
This zucchini pizza crust was yet another “how do I turn something good for me into pizza?” situation. I’ve done everything from cauliflower crust to chicken crust and even mushroom pizza over the years, but this one is my fave in the summer. I kept adjusting the moisture, thickness, and resting time until the slices held together the way I wanted. Here’s what makes this version different:
- Sturdy enough to pick up – The edges get golden and crisp, and while the center stays cheesy and a little soft, it’s actually sturdy enough to hold your toppings. No, it isn’t a bready wheat crust, but it’s cheesy, satisfying, and I love that I can eat a slice with my hands!
- No messy squeezing – Most zucchini crust pizza recipes make you wring out the shreds in a towel to remove excess liquid. I spread mine on the pan and let the oven remove most of the moisture instead. So much easier.
- Just 4 main ingredients – Plus salt. And they’re all common staples, naturally low carb, and gluten-free.
- Super light for summer – Each slice of crust has just 83 calories and 6 grams of protein, with veggies in every bite. Because, yes to summer veggies.
When my summer zucchini starts piling up, this zucchini pizza crust is one of the first recipes I turn to. Grab your favorite toppings and make it with me!
“I absolutely love this recipe. I just made it today for the third time. It can be picked up just like regular pizza. I will sauté vegetables tomorrow, add them to the crust, and heat it in the oven. What an easy Friday night dinner, healthy and delicious!”
-Patricia
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.
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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.
- 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.
- 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.
- 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.
- 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.
- 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!
My Tips For A Sturdy Crust
- Make sure the zucchini is dry enough. Zucchini can hold very different amounts of water, so go by appearance, not just baking time. The shreds should look soft, mostly dry, and no longer bright white. If you remove from the oven too soon, your squash will release more moisture into the crust later.
- Blot well with paper towels. I was so pleased to eliminate the squeezing here because that’s a lot of work! It’s much easier to dry well with paper towels instead, but I do usually need a few layers.
- Spread the crust thinly and evenly. I aim for about 1/4 inch thick, as thicker ones turn out less sturdy with this “dough”. Make sure the edges are not thinner than the center, or they can burn.
- Let the crust get golden and cool slightly before adding toppings. Parbaking the crust lets the cheese melt and form golden spots, then letting it cool a bit makes that cheese “seal” the crust from the wet sauce you’ll be adding. I watch for the cheese on top to solidify and the crust to feel firmer to the touch, which tells me it won’t immediately absorb the sauce and toppings.
- Use light toppings without too much moisture. I use a thin layer of thick pizza sauce, low-moisture mozzarella, and toppings that are already cooked and well drained. Raw mushrooms, fresh mozzarella, watery tomatoes, greasy meats, or too much sauce can soften the center and weigh down this zucchini pizza crust.
- Use parchment if your pan tends to stick. The one I used (pictured above) is fine without, but if you’re unsure, better to line it. And after baking, let the crust rest briefly and loosen it gently with a thin spatula instead of pulling it up while it’s piping hot.
- Use a pizza stone for a crisper bottom. With this option, I do recommend shaping the wet mixture on parchment paper, because it’s too sticky at first. Use a pizza peel to slide the parchment and crust onto a preheated pizza stone to bake. After baking the crust, you can slide it off the paper directly onto the stone to finish with toppings.
Zucchini Pizza Crust (That You Can Pick Up!)
By
My zucchini pizza crust is cheesy and sturdy enough to pick up — no squeezing required! Just 4 ingredients, low carb, and gluten-free.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 remove any stuck-on zucchini. If your pan isn’t non-stick, line it with parchment paper, then lightly grease the pan or parchment before adding the crust.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of the entire large pizza
- Tips: Check out my recipe tips above to help you get the best texture, keep the crust from getting soggy, and make it sturdy enough for toppings.
- Meal prep: You can make the crust or the entire pizza in advance. See my meal prep options below for storage, freezing, and reheating instructions.
- Note on nutrition info: Toppings are not included, since the nutrition will vary depending on what you add. I calculated the nutrition per slice for convenience, but I can easily eat 2-3 slices for a meal.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Zucchini Pizza Crust
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.
188 Comments
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!
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?
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. 🙂
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.
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!)