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.
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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
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.
How to make zucchini pizza crust
- 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.
- 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.
- 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.
- 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.
- In a small bowl, toss the veggies with the olive oil.
- 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.
- Drizzle with olive oil, and season with a little more salt and pepper, dried oregano and red pepper flakes. Serve hot.
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?!
How to freeze zucchini pizza crust
You can actually make this easy zucchini pizza crust recipe and freeze it for later!
- Once it has baked for the first time, let the pizza crust cool completely.
- Wrap the zucchini pizza crust in foil and lay it horizontally in the freezer.
- 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!
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
Get all of my zucchini recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Delicious Zucchini Pizza Crust Recipe
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
- 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.
- 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.
- 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.
- 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.
- In a small bowl, toss the veggies with the olive oil.
- 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.
- Drizzle with olive oil, and season with a little more salt and pepper, dried oregano and red pepper flakes. Serve hot.
Nutrition
So So So easy. And good. Option to Add a variety of seasonings to flavor it up.
I grate my zucchini into a flour cloth towel, wrap it up, let it sit overnight in a colander and it is ready to go. no squeezing required.
Perfect!!
This crust is fabulous!! I’m allergic to gluten dairy & nuts. I subbed in gluten free flour for the almond meal. It was delicious!! So impressed with the texture & stability. You can actually pick up a slice!! I froze half the pizza & it reheated in the microwave & toaster like a champ! Thank you for sharing ⭐️⭐️⭐️⭐️⭐️
Amazing! Glad you loved this one!
I really appreciate this recipe! I have to be gluten, dairy, oat and corn free. Which is not easy! I used cassava flour instead of almond cause I had it on hand and just weighed it to match what 1/2c almond flour would be (about 56g). And I used a vegan mozzarella cheese and carbone pizza sauce. Yum!
Most gluten free pizza crusts I can eat are still really heavy feeling in my stomach. The zucchini gives me a good crust option without me feeling bloated after eating!
Perfect! So glad that swap worked out well!
Had to use up some zucchini and used this recipe – followed it to a T and it was amazing! Hubby absolutely loved it, we will be using this again. 🙂
So happy to hear that!
Hi
I am so impressed by the recipe but unfortunately I can’t add eggs what can I substitute in the place of eggs? Thanks!!
Unfortunately I’ve only made this recipe as is with eggs, so I’m not sure what else could bind the crust together. Sorry!
Amazing alternative to traditional crust. Very flavorful and the toppings you can use are endless. We used Italian sausage, marinara, pesto, dairy free mozzarella and a drizzle of balsamic.
Absolutely! Those toppings sound DELICIOUS.
It came out to mushy, maybe I didn’t drain out the zucchini enough or I didn’t add enough flour.
Sorry to hear that! Make sure you really get all of that excess liquid out and double check the flour measurement.
Can you take the moisture out of the zucchini and then freeze the zucchini to make pizza from later?
I would suggest making the crust full and then freezing it in an airtight container and wrap it in parchment paper.
Sorry, but this was the worst pizza crust I have ever made-and I’ve made a lot. Waste of good cheese and toppings. Mine came out soggy and flavorless even with extra baking. Yes, I did wring out the zucchini thoroughly.
So sorry to hear this recipe did not turn out great for you. What type of pan did you bake it on? Sounds like the moisture might have gotten trapped, making the crust soggy.
This recipe is amazing, and zucchini is also good for health. so it is best to use zucchini in pizza. All the steps of this recipe are explained here clearly. I will try it at home.
Baking a zucchini pizza crust is a first for me and it tastes good! I used my pizza stone with no parchment paper thinking it would come loose no problem. Not so! Next time I would use parchment. I used almond meal instead of almond flour as that’s what I had and added a bit of broccoli as I didn’t have mushrooms. Crust could be firmer in the middle, but that could be my baking method. Would make again!
There seems to be something missing, or at least not clear, in the instructions, The first step has you putting racks at the top and bottom of the oven. Step four has you baking the crust on the bottom rack. Step six has you baking the crust with the toppings, but doesn’t specify which rack to use. Should this be on the top rack?
Thanks,
Mark.
Sorry if that was unclear–you can bake the pizza with the toppings on it on the top rack 🙂
Easy to make, The aroma drew my family into the kitchen. They were not dissapointed by the taste!
Haha AMAZING! Happy you guys all enjoyed it 🙂
Great recipe! I only topped it with a little parm cheese to make it more of a flatbread for dipping. I added a little tapioca starch to help with the wateryness of the zucchini. Will definitely make again.
Yum!! So glad it worked out well. Thanks for the review, Kellyann!
SO good. This is the best GF pizza crust I’ve found so far. I love the flavor the zucchini adds. I topped mine with veggies, smoked goat gouda, and prosciutto —ANAZING
Yay!! I’m so glad you loved it, Alex! And those toppings sound AMAZING, wow.
Better than cauliflower crust IMO. This one is definitely being added to the recipe book collection. The only mod I made was adding Parmesan to the crust and baking it longer because we like super crispy pizza. It’s awesome though regardless
Amazing!! SO happy that you loved this one so much. Great idea to add parm + bake a little longer 🙂
This was great. I only gave it a 4 because of the prep. Grating Zucchini is not something I love to do!
Very tasty! Better than a dough crust… 5* from us!!!
This zucchini pizza crust was so easy to make, super tasty and hold up well for toppings piled high!!!!! I liked the fact it used minimal ingredients and I was pleased at how well it held up!!!
I’ve made this twice now, and although it TASTES really good, the texture just doesn’t harden up. I’ve squeezed and squeezed that zucchini with the cheesecloth, but the crust came out mushy for me both times and we all had to eat with a fork : / But like I said, the taste is great!
Hi, Melinda! So sorry to hear about the texture. I haven’t had that issue. Are you squeezing it really thoroughly?
This pizza crust slaps!!! 10/10 will be making again – boyfriend approved! Great way to get extra veggies in! We added chicken sausage on top too 👍🏻
YAY I’m so glad you love it!!
Truly shocked at how bready this turns out. We topped it with tomato sauce, sliced up sundried-tomato chicken sausage, fresh mozzarella, and mushrooms. The toppings made it a little liquid-y so we had to eat it with a fork but it was still amazing! Our neighbors just unloaded some massive zucchini on us so I’m happy to have a reason to make it again next week haha!
Omg amazing!! I’m so happy it worked out so well. Those topping all sound delish. Excited for you to make it again!!
This recipe is amazing and has saved me from feeling like I have to miss out on pizza and carbs! I love following you on Facebook and Instagram. Thank you for sharing your passion, beautiful family and knowing
Aw thank you so much, Nikki! 🥰 So happy you’re loving this and everything else. It really means a lot ❤️
Wickedlly delicious! I’ve tried so many of your recipes and I’ve never been disappointed. Thank you for your inspiration.
Yay! I’m so happy you’re loving everything, Julie! 🙂
I used frozen then thawed shredded zucchini from our garden-the pizza crust was easy to assemble! I did add extra garlic powder and some coconut flour as the dough was quite wet. We made a pepperoni version for our three young kids and a margarita pizza for us, but my 5yo son declared the margarita was the best pizza he’s ever had! Quite an endorsement from our kids! I tripled the recipe and it made 3 small pizzas. It was so nice to have a break from sweet zucchini recipes with this one.
YAY, I’m so happy to hear that you and the kiddos loved it, Brittany! Can’t wait for you to make them again soon 🙂
I used frozen then thawed shredded zucchini from our garden-the pizza crust was easy to assemble! I did add extra garlic powder and some coconut flour as the dough was quite wet. We made a pepperoni version for our three young kids and a margarita pizza for us, but my 5yo son declared the margarita was the best pizza he’s ever had! Quite an endorsement from our kids! I tripled the recipe and it made 3 small pizzas.
Had for dinner last night, lunch right now, and I cannot wait to make it again! This was my first time making zucchini crust and it was so easy and fast. I have had no luck with cauliflower crust or any other alternative to fit into a keto & vegan lifestyle. I am shocked at how bready the crust tastes, I can’t taste zucchini at all, which is a good thing for me. I used the flax egg and Follow Your Heart cheese to keep it vegan. I cut up a ton of raw veggies, tossed in olive oil and, other than tomato sauce, that was it. It held up so well, we didn’t need forks and knives, we could just pick it right up (even the next day after being microwaved!). Next time I will add more seasoning to the dough, the actual crust is pretty bland. I will also press it out thinner, I made two rounds and they came out pretty thick. I can’t wait to try all the topping combinations!
I’m glad that all worked out well! And yes feel free to season a bit more next time. Enjoy!
Has anyone tried this with a flax egg? Would love to try a vegan version.
Love this recipe. Used it a few times now and passed it on to many people.
Im gluten free and mostly carb free so when I get a pizza craving this hits the spot.
I only use 1 egg and always top with goats cheese and roast some onions, mushrooms and broccoli for the top.
The best!
Perfect! Glad you love it!
I really love this recipe! I usually use 3 zucchini. Definitely make sure to squeeze and squeeze and squeeze all the water out. The extra effort here makes a big difference. I think it would be good to grate and keep the zucchini the day before to give them extra time to dry out. This makes the actual process of making the pizza so quick! Love it!
Yes super important! So glad you love it!
Can I freeze the pizza with the toppings on it?!
I wouldn’t recommend!
Absolutely love this recipe! It’s become one of our staples since going gluten-free. The most important step is to squeeze as much liquid out of the zucchini as possible; when you think you’re done squeezing – squeeze some more. We usually double the recipe and freeze the extra baked bases which hold up quite well when reheated later. It’s delicious with pesto and a mix of roasted veg, bacon and mozzarella.
Hi There,
Can you replace the almond flour to coconut flour?
Hi! I wouldn’t recommend it as the flours have different absorbencies. Try this pizza crust instead!
I’m not normally a fan of zucchini but your recipe has made me a convert. It’s really delicious. I fiddled with the portions adding more zucchini and less egg to get a firm dough. Also pressed out into larger, flatter crust to get a crispy bake. Loved the result!
Perfect! So happy you loved this one!
This turned out great! This will definitely be a go-to recipe for me when I’m craving pizza but want something I can feel good about feeding my body!
Absolutely! So glad you loved it!
Thanks for the great instructions and details on the process. I wrung my zucchini out as much as possible-tons of water- and still needed to add the 2 more tablespoons of almond flour. I also added a tablespoon or two of parmesan. It was delicious and so simple. Coating the veggies with olive oil works great for this pizza and it did not need sauce-though next time I think some pesto would be a great addition. Very flavorful!
Perfect! I’m glad it all turned out well!
Will this work with a flax egg or egg substitute for an egg allergy?
I don’t think so, sorry!
This was delicious! Thank you for the recipe 👍
Absolutely! Glad you enjoyed!
This crust was great! I was just looking for a way to use up some huge zucchinis from my garden, so I wasn’t opposed to subbing the almond flour for a mixture of regular flour and rice flour (to help soak up the extra moisture). I also added some fresh rosemary and Parmesan cheese to the crust – it was amazing! My husband came home and started eating some… he had NO IDEA it had zucchini in it or that it wasn’t a traditional dough crust. Thanks for a great recipe!
Love that! Great way to sneak in some extra veggies 🙂
Has anyone used rice flour only as a sub to almond flour? I am scared that almond flour may not be easily tolerated by me.
Hi,
Can i use regular all purpose flour as a substitute for almond flour?
I would not recommend — sorry!
Hello–this looks yummy !!! What flour could I use in place of the almond flour ??? We have a family member with severe tree nut allergies …Thanks so much !! Doris
Hi Doris! Try this pizza crust instead: https://www.ambitiouskitchen.com/how-to-make-cauliflower-pizza-crust/ enjoy!
This was relatively easy to make. I added more garlic because I like my crusts garlicky. I think I would add more oregano to the crust mix next time. I squeezed out all the excess liquid from the zucchini, but I needed to add about 1/4 cup more almond flour than the recipe called for. I think I could have added a bit more, but since this was my first time making the recipe, I decided to stick with just the extra 1/4 cup. Next time I will add another 1/4 cup more almond flour. I would not add sauce. I think sauce would make the crust too soggy. It was delicious. I will definitely make this again. Thank you!
Glad you enjoyed! Hmmm I’m not sure why it would need so much extra almond flour, but I’m glad everything worked out well!
Seriously so good!
Made this last night. Used the crust loaded on my own vegetables, tomato sauce, and some cheese. Absolutely delicious, filling, fresh and flavorful. The crust’s salt I would use 1/4 teaspoon instead of 1/2. You can always add not take away. Next I’m going to try freezing and having on had for when the family wants pizza I’m ready with the healthy stuff for me.
Perfect! Feel free to reduce the salt a bit next time, and let me know how you like this on from the freezer!