Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
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.)
-
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.
-
Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
-
When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
-
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.
-
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.)
-
Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
-
Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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
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.
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.
Wholesome Yum M
0Hi Cris, You may be interested in this recipe for Zucchini Pizza Bites.
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.