Delicious Zucchini Pizza Crust Recipe

Absolutely delicious low carb zucchini pizza crust made with almond flour! This easy zucchini pizza crust recipe itself is gluten free, paleo-friendly, dairy free and a great way to use up zucchini. It holds up well and can be topped any veggies, cheeses or meats you’d like. Ready in only 30 minutes!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Remember my amazing cauliflower pizza crust? I do. That dank ass crust tasted like a slice of cheesy garlic bread that I wanted to live in forever and everrrr. AMEN.

The time has come to share a new flourless pizza crust with you. Meet this absolutely delicious zucchini pizza crust from my friend Ali’s new cookbook, Inspiralized and Beyond!

Once again, I was so impressed with yet another one of Ali’s cookbooks. She really does a wonderful job of infusing creativity, flavor and nutrition into each one of her recipes. Normally, Ali is known for her amazing spiralized recipes, but in her latest cookbook, she takes it beyond the spiralizer and finds amazing ways to make vegetables the star of every meal.

low carb zucchini pizza crust topped with cheese and veggies

I asked Tony to flip through her book and pick a recipe he wanted to make; he landed on her zucchini breakfast pizza. Of course, I wanted to show the pizza in a different way, because I think it makes an incredible base for you to do whatever you’d like with it.

Don’t get me wrong, I’d eat breakfast pizza any day of the week though. #PIZZAISLIFE

easy zucchini pizza crust topped with cheese and veggies

Low carb zucchini pizza crust ingredients

Frankly I don’t know what I’m more excited about, how delicious this gluten free zucchini pizza crust was for lunch OR how many veggies I managed to get on one pizza. Ayyyyy.  Unlike many low carb pizza crust recipes, this one is made without cheese in it and has just 4 core ingredients. Of course, feel free to add your fav toppings! You’ll need:

  • Almond flour: instead of using traditional flour in this recipe, we’re using gluten & grain free almond flour. It adds a boost of healthy fats to your pizza crust – win!
  • Zucchini: the star of the show that adds the perfect amount of moisture to your low carb pizza crust.
  • Eggs: to help the crust hold together.
  • Spices: we’re adding dried oregano, garlic powder, salt and pepper. Simple but so good.
  • Toppings: on this pizza I added mini bell peppers, grape tomatoes, red onion, baby bella mushrooms, jalapeño slices and plenty of mozzarella.

While it’s not your traditional carby version (which I still love), this gluten free & paleo zucchini pizza crust is an excellent alternative to the real thang, plus it’s a great way to get your veggies in!I had two slices of this pizza and think I got about 3 cups of veggies in. GO ME. VEGGIE PARTYY.

unbaked low carb zucchini pizza crust on parchment paper

How to make zucchini pizza crust

  1. Preheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.
  2. Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl.
  3. Beat 2 eggs and add them to the bowl, along with the almond flour, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.
  4. Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.
  5. In a small bowl, toss the veggies with the olive oil.
  6. Remove the pizza from the oven. Scatter evenly with the peppers, tomatoes, mushrooms, red onion, and mozzarella pieces. Bake for about 7-10 more minutes or until cheese is melted.
  7. Drizzle with olive oil, and season with a little more salt and pepper, dried oregano and red pepper flakes. Serve hot.

unbaked gluten free zucchini pizza crust topped with cheese and veggies

Customize your healthy zucchini pizza crust

I loved adding a rainbow of veggies to my gluten free zucchini pizza crust, but the options are truly endless. Here are some of my favorite combinations:

  • Margarita: your favorite tomato sauce, fresh mozzarella, fresh basil, and grated parmesan cheese
  • Hawaiian: tomato sauce, fresh pineapple, fresh mozzarella, canadian bacon, red onion, and grated parmesan cheese
  • BBQ chicken: bbq sauce, chopped cooked chicken breast, cheddar or mozzarella, red onion, cilantro
  • Meat lovers: tomato sauce, fresh mozzarella, red onion, bacon, pepperoni and crumbled sausage.
  • Caramelized Onion, Fig & Goat Cheese
  • My favorite: tomato sauce, onion, black olives, pineapple, jalapeños, fresh mozzarella, red chili pepper flakes
  • Sweet & savory: peaches, burrata, basil, balsamic and honey
  • Breakfast: tomato sauce (or simply olive oil), fresh mozzarella, scrambled or fried eggs, bacon, arugula and grated parmesan cheese.

For those of you who have kids, the real trick will be to see if you can get them to eat this pizza if you load it up with their favorite toppings. Who’s up for the challenge?!

paleo zucchini pizza crust recipe topped with cheese and veggies cut into slices

How to freeze zucchini pizza crust

You can actually make this easy zucchini pizza crust recipe and freeze it for later!

  1. Once it has baked for the first time, let the pizza crust cool completely.
  2. Wrap the zucchini pizza crust in foil and lay it horizontally in the freezer.
  3. Once it’s frozen, you can store it however you’d like in your freezer. The zucchini pizza crust will stay good for up to 2 months in the freezer.

How to bake zucchini pizza crust from frozen

Do not thaw the zucchini pizza crust. Simply add your favorite toppings to the frozen crust and bake everything at 450 degrees F for 15-20 minutes until your cheese is melted and the pizza is hot!

easy low carb zucchini pizza crust topped with veggies and cheese cut into slices

You can pick up Ali’s new cookbook, Inspiralized and Beyond at most bookstores and at Amazon. Thanks for letting me share such a delicious recipe, Ali!

More zucchini recipes to try:

Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce

Low Carb Zucchini Lasagna with Spicy Turkey meat Sauce

Zucchini Mac and Cheese

Summer Garden Crustless Zucchini Pie

Healthy Marbled Chocolate Zucchini Banana Bread

If you make this delicious, healthy zucchini pizza crust recipe be sure to tag #ambitiouskitchen on Instagram and don’t forget to leave a comment and rate the recipe below!

Delicious Zucchini Pizza Crust Recipe

4.82 from 16 votes
low carb zucchini pizza crust topped with cheese and veggies cut into slices
Course Dinner, Pizza, Summer
Keyword zucchini pizza crust
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 4
Absolutely delicious low carb zucchini pizza crust! Easy to make, gluten free, paleo-friendly and a great way to use up zucchini. This zucchini crust holds up well and can be topped whatever veggies or meat you'd like. Ready in only 30 minutes!

Ingredients

  • For the crust:
  • ½ cup almond flour, plus more for dusting
  • 2 medium zucchini (about 2 cups, shredded)
  • 2 large eggs
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Fine sea salt and pepper
  • Cooking spray
  • For the toppings:
  • 5 small mini bell peppers, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup red onion, chopped
  • 1/2 cup baby bella mushrooms, sliced
  • 1/2 jalapeño, sliced
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 2 ounces fresh mozzarella cheese, chopped (can also use shredded)
  • Dried oregano for sprinkling on top
  • Red pepper flakes

Instructions

  1. Preheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.
  2. Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl.
  3. Beat 2 eggs and add them to the bowl, along with the almond flour, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.
  4. Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.
  5. In a small bowl, toss the veggies with the olive oil.
  6. Remove the pizza from the oven. Scatter evenly with the peppers, tomatoes, mushrooms, red onion, and mozzarella pieces. Bake for about 7-10 more minutes or until cheese is melted.
  7. Drizzle with olive oil, and season with a little more salt and pepper, dried oregano and red pepper flakes. Serve hot.
Nutrition
Servings: 4 slices
Serving size: 1 slice
Calories: 231kcal
Fat: 15.3g
Saturated fat: 3.7g
Carbohydrates: 11.2g
Fiber: 3.7g
Sugar: 4.2g
Protein: 14.4g
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