Zucchini Pizza Crust


Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

I was skeptical.

I know you are too.

“Zucchini pizza crust? Seriously, Polly? You’ve gone too far.”

My sister sent me this recipe a while back and since I still have frozen zucchini stocked up in the deep freeze, I figured this might be a good way to use it up.

I must say, it was a big risk to replace our normal pizza crust with this zucchini pizza crust recipe. If I messed up our much anticipated pizza night, I would face much retribution from my husband and kids.

Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

The Verdict: This pizza was pretty gosh-darn-good. It really didn’t change the flavor all that much. Just added a heartiness and flavor to the crust that you don’t get with a white or even wheat crust. The crust has cheese and seasoning in it so it adds some extra fun to each bite. It’s also low-carb so if you’re into that, it’s a win!

But here’s the deal when making this crust — you need to follow the directions. Don’t be like me and be a directions skimmer. Follow these directions and all will be well in your world. (Printable recipe below).

Zucchini Pizza Crust Recipe

1) Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes. Don’t skip this! The stone needs to be HOT or else your dough will be gooey. No one wants that.

2) Wring out the shredded zucchini really, really well. When you think it’s wrung out all the way, wring it out some more. You want it as dry as possible. You’ll end up with about a cup of zucchini after it’s been wrung dry. I used a thin dish towel and squeezed the zucchini through that.

3) In a large bowl, combine the zucchini, flours, garlic powder, oregano, basil, salt, eggs, and cheeses. Using your hands, mix all the ingredients together. It will be sticky — do not let your heart be troubled. It won’t be the typical dough texture.

4) Grease two sheets of parchment paper. Press the dough into the desired shape and thickness between the two pieces of greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too. Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

5) Slide the parchment paper with the pizza crust on top of it on to the preheated baking stone. Yes, you are baking the pizza ON TOP of the parchment paper. Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

6) Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.

7) Remove the pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

Here is a great pizza sauce recipe if you want one.

If you need a good pizza stone, recommendation, here is one we really like.

Pizza stoneThis Pizza Stone from MightyNest is made of all natural materials. It can withstand high oven temperatures. The glaze is micro-crazed contributing to crispy well-baked crusts, just like a pizza oven. You can cut directly on the glazed pizza stone without damaging or scratching the surface. Lastly, it is easy to clean with soap and water and is dishwasher safe.

Make sure to check out our other pizza and pasta recipes in our recipe index. You shall not regret browsing upon other delicious pizza recipes that the index contains.

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Zucchini Pizza Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3-4 cups finely shredded and packed zucchini (about 3-4 zucchinis depending on size)
  • ½ cup all-purpose flour
  • ½ cup wheat flour
  • ½ teaspoon garlic powder
  • 1½ teaspoons dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Parmesan cheese
  • Pizza sauce
  • Shredded mozzarella cheese
  • Pepperoni and/or other toppings
Instructions
  1. Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
  2. Wring out the shredded zucchini really, really well. And when you think it's wrung out all the way, wring it out some more. You want it as dry as possible. You'll end up with about a cup or so after it's been wrung dry. I used a thin dish towel and squeezed the zucchini through that.
  3. In a large bowl, combine the zucchini, flours, garlic powder, oregano, basil, salt, eggs, and cheeses. Using your hands, mix all the ingredients together. It will be sticky!
  4. Grease two sheets of parchment paper. Press the dough into the desired shape and thickness between to two pieces of greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about ¼-inch thick).
  5. Slide the parchment paper with the pizza crust on top of it on to the preheated baking stone
  6. Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
  7. Remove the pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.

 


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Comments

  1. Layla says

    I am looking for a good pizza recipe. Okay let me say this, this is a weird looking crust but I will never judge it until I taste it. So I will list it down on my to do list.

    By the way, I love the look of the toppings. Simple but makes me want to eat this pizza now.

    • Polly says

      Yes, I agree. It looks quite mysterious. I promise, it’s yummy!