Pizza doesn't have to break your diet! Made with grated zucchini, this recipe is healthy, low calorie and keto friendly. As it's cooked in a pan, this may be the easiest Zucchini Pizza Crust ever.
If you care about your diet but feel tired of eating the same food everyday, you are in the right place. This zucchini pizza crust recipe is a great way to sneak in more vegetables into your meals!
Recipe highlights
At home, this recipe has quickly become a favorite of us. And I'm pretty sure you're gonna love it as well, because this grated zucchini pizza crust is:
- Healthy and nutritious - as it only uses genuine ingredients, this recipe is also incredibly good for you.
- Perfect for your diet - low in calories, low in carbs and packed with protein and fibers. So you will feel satisfied for hours!
- Quick and easy - there is no need for baking to make this grated zucchini pizza. It comes together in less than 15 minutes, in a pan.
- Embarrassingly delicious - believe me, once you try it, you'll never go back. It tastes like the real thing, you won't even feel the zucchini!
The ingredients for zucchini pizza crust
Pizza with vegetables?! Are you sure, Matteo?
This is not a joke, I'm serious. This is a pizza made with zucchini, plus a couple of other ingredients. And if you are curious to learn more, here is all this recipe calls for.
- Zucchini: this recipe uses one small fresh zucchini, grated and squeezed. Keep in mind that, if it is too large, the vegetable will make the batter too wet and you may need to adjust with more flour.
- Egg: use a fresh egg. As it works as binder, the egg will ensure that the vegetable pizza does not fall apart. For a vegan zucchini pizza crust, you can replace with one flaxseed egg or chia seed egg.
- Oat flour: for a healthy zucchini pizza, this recipe uses oat flour but you can replace with any other flour. For a keto pizza crust, use almond flour or coconut flour.
- Olive oil: this recipe uses extra virgin olive oil. As a substitute, you are free to utilize any other type of oil or melted butter. My recommendations are avocado oil, walnut oil or pumpkin seed oil.
- Salt and pepper: add as much salt and pepper as you like. And don't hesitate using any other seasonings, onion powder is my favorite!
- Baking powder: this will make your zucchini crust rise.
Similar to the base, also the topping is very simple: pizza sauce and mozzarella. Nada más.
- Pizza sauce: I like making my own with a combination of tomato sauce olive oil, salt, a hint of oregano, garlic powder and onion powder. But don't worry, also store-bought pizza sauces will work.
- Shredded mozzarella: use full-fat or low-fat mozzarella, or replace with any other shredded cheese you may like. Also dairy-free, if it is necessary.
Variations and toppings
As this recipe is pretty minimalist, you have plenty of freedom when it comes to toppings. If just tomato and mozzarella is too boring for you, try with pepperoni, salami, chicken, grilled vegetables or whatever you crave. And if you still need ideas, here are some ways on how to top this grated zucchini pizza crust.
- Pepperoni, ham, bacon
- Grilled chicken or meat
- Tuna fish
- Tofu or plant based meat alternatives
- Corn
- Mushrooms
- Sliced onions
- Grilled zucchini and red peppers
- A combination of the above
Keto zucchini pizza
To make a keto pizza crust with zucchini, replace oat flour with almond flour or coconut flour. If in the first case the quantity of flour remains the same, in the second not. As it is very absorbent, you will need less coconut flour: about 3 to 4 tablespoons instead of 50 grams (½ cup).
How to make pizza with grated zucchini
Prepare the vegetables. Grate the zucchini. Once grated, using a clean towel squeeze the vegetable to remove any extra water.
Make the dough. Transfer the grated and squeezed zucchini to a bowl, then add the egg, the olive oil, the salt and pepper to taste. Stir well, until all ingredients are combined. Gradually sift in the oat flour and baking powder, mixing to incorporate with the batter. Depending on the size of the zucchini, you may need to adjust with more flour if it is too liquid.
Cook. Heat a 20 cm (7.8 inches) nonstick skillet, slightly greased or oiled. When hot, pour the zucchini pizza batter into the pan. Cook over low to medium heat until the underside is golden, then carefully flip and cook on the other side.
Top and serve. Once it is ready, spread the sauce all over the zucchini crust and sprinkle with shredded cheese. Cover the pan with a lid to allow the cheese to melt. Serve warm.
How to store zucchini pizza
After making, you can safely refrigerate any leftover for up to 3 days. For the best storage, let the vegetable pizza cool completely before placing in a sealable food container. Prior to serving, pan-cook or pop the pizza in hot oven until it is warm again.
Recipe tips
- After grating, squeeze the zucchini very well to remove all the water in excess. If you don’t so, your pizza crust will be too moist and watery.
- Don’t hesitate to add more flour if your batter is too liquid. Each zucchini has a different size and therefore contains different amounts of water.
- Let the "dough" rest in the fridge for about 15 minutes before cooking. This way the oat flour will soak and your zucchini pizza will be firmer.
- Use fresh shredded mozzarella instead of other cheeses. Just like the original pizza!
- Be creative with the toppings. From chicken to mushrooms, feel free to customize this pizza to your liking.
- Grease the skillet with little olive oil. Besides preventing it from sticking, the oil will give your pizza even more taste.
- Spread the dough evenly over the pan. This way the pizza will cook in its entirety, without leaving uncooked parts.
- Don't overcook the pizza crust. You know it's ready when the surface becomes slightly golden.
- Once you're done topping, cover the skillet with the zucchini pizza crust with a lid and allow the cheese to melt. To prevent it from burning, make sure you turn off the heat.
More healthy pizza recipes
Zucchini Pizza Crust
Ingredients
- 1 small zucchini grated and squeezed
- 1 egg
- ½ tbsp olive oil
- salt and pepper to taste
- 50 grams oat flour sub with almond flour or any flour of choice
- ½ tsp baking powder
Pizza Topping
- 3 tbsp pizza sauce see notes*
- 3 tbsp shredded mozzarella
Instructions
- Grate the zucchini. Once grated, using a clean towel squeeze the vegetable to remove any extra water.
- Transfer the grated and squeezed zucchini to a bowl, then add the egg, the olive oil, the salt and pepper to taste. Stir well, until all ingredients are combined.
- Gradually sift in the oat flour and baking powder, mixing to incorporate with the batter. Depending on the size of the zucchini, you may need to adjust with more flour if it is too liquid.
- Heat a 20 cm (7.8 inches) nonstick skillet, slightly greased or oiled. When hot, pour the zucchini pizza batter into the pan. Cook over low/ medium heat until the underside is golden, then carefully flip and cook on the other side.
Topping
- Once it is ready, spread the pizza sauce all over the crust and sprinkle with shredded cheese. Cover the pan with a lid to allow the cheese to melt. Serve warm.
Notes
- For the pizza sauce, combine tomato sauce with a drizzle olive oil, pinch salt and a hint of oregano, garlic powder, onion powder each (to taste).
Nutrition
Nutritional values are based on third-party calculations and should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more. We do not overtake any responsibility.
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