A low-carb, veggie-packed pizza made with grated zucchini, melty cheese, and herbs — golden on the outside, soft inside, and full of flavor!
👩🍳 Recipe Card
Servings: 8 slices
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 1 medium round pizza
Dietary: Gluten-Free, Low-Carb, Vegetarian
✅ Ingredients
(Check these off as you go!)
- Fresh zucchini (grated and drained)
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Egg (for binding)
- Garlic (minced)
- Italian seasoning or mixed dried herbs
- Olive oil
- Salt & black pepper
- Optional: red chili flakes, fresh basil for garnish
🔪 Instructions
- Prep the Zucchini: Grate the zucchini, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much water as possible using a clean kitchen towel.
- Make the Base: In a bowl, combine zucchini, cheeses, egg, garlic, and herbs. Mix until well combined into a thick mixture.
- Shape the “Crust”: Spread the mixture evenly on a parchment-lined baking sheet or round pan (about ½ inch thick).
- Bake the Base: Bake at 400°F (200°C) for 15–20 minutes or until golden and firm.
- Add Toppings: Remove from oven, brush lightly with olive oil, and sprinkle more cheese or herbs if desired.
- Final Bake: Return to oven for 5–7 minutes until the top turns bubbly and golden.
- Slice & Serve: Let it cool slightly, slice into wedges, and enjoy warm!
💡 Notes & Quick Tips
- Always squeeze out the zucchini well — too much moisture makes the crust soggy.
- Add 1 tablespoon of almond flour for extra structure if needed.
- Great as a low-carb meal or snack — tastes amazing hot or cold!
🍕 Introduction
This zucchini pizza is a genius twist on traditional pizza — no dough, no flour, and absolutely no guilt. I first made it on a busy weeknight when I had extra zucchini lying around and zero motivation to knead dough. The result? A crispy, cheesy, veggie-forward pizza that satisfies cravings while keeping things light and wholesome.
It’s a perfect quick meal, appetizer, or party bite — and bonus: even picky eaters love it!
📸 Step-by-Step Cooking Guide
Step 1: Prepping the Zucchini
Grate your zucchini, salt it, and let it rest to draw out moisture. Then squeeze it well.
Tip: The drier the zucchini, the crispier your base will be.
Step 2: Mixing the Batter
Combine zucchini, eggs, cheese, garlic, and seasoning. It should look thick and sticky.
Tip: A bit of almond or oat flour can help if your mix is too wet.
Step 3: Shaping the Crust
Spread evenly on parchment paper or a pizza tray. Use the back of a spoon to shape a neat circle.
Tip: Keep thickness consistent so it bakes evenly.
Step 4: Baking
Bake until edges turn golden and firm. You’ll smell that amazing cheesy aroma!
Step 5: Final Touches
Brush with olive oil, add toppings or extra cheese, and bake again until melty and irresistible.
🧂 Ingredient Details & Substitution Tips
- Zucchini: Use firm, fresh zucchini. If watery, squeeze out thoroughly. You can also substitute with grated cauliflower for a variation.
- Cheese: Mozzarella gives stretch, Parmesan adds flavor — both are key! For dairy-free, use vegan cheese blends.
- Egg: Helps bind the crust. For vegan option, replace with a flax “egg” (1 tbsp flaxseed + 2½ tbsp water).
- Herbs: Italian seasoning, oregano, or basil — all complement zucchini perfectly.
Equipment Alternatives:
No pizza pan? Use a cast-iron skillet or baking sheet. A silicone mat also works great to prevent sticking.
🍽️ Recipe Variations & Serving Suggestions
Flavor Variations:
- Spicy Kick: Add chili flakes or diced jalapeños.
- Margherita Style: Add tomato slices, basil, and extra mozzarella on top before final bake.
- Mediterranean Twist: Add feta, olives, and sun-dried tomatoes.
Dietary Variations:
- Keto-Friendly: Already low in carbs — just skip any tomato sauce or sugary toppings.
- Vegan Version: Use dairy-free cheese and a flax egg substitute.
Serving Ideas:
Serve warm with marinara sauce, pesto drizzle, or Greek yogurt dip.
Pairs beautifully with a fresh salad or chilled lemonade for a summer lunch.
🧊 Storage & Make-Ahead Tips
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat: Warm in the oven at 350°F (175°C) for 5 minutes to bring back crispiness.
- Freezing: Freeze crust (without toppings) for up to 2 months. Reheat directly from frozen.
- Make Ahead: Prepare and bake the crust ahead of time — just top and bake again before serving.
Shelf Life Tip: Best texture is within the first day; it softens slightly after refrigeration.
🥗 Nutrition (Per Slice)
Calories: 110 | Carbs: 4g | Protein: 8g | Fat: 7g
Dietary Tags: Gluten-Free, Low-Carb, Vegetarian
❓ Frequently Asked Questions (FAQs)
Q: Can I skip the egg?
A: You can replace it with 1 flax egg (1 tbsp ground flaxseed + 2½ tbsp water).
Q: My crust is soggy — what went wrong?
A: It likely had too much moisture. Make sure to squeeze zucchini thoroughly before mixing.
Q: Can I add sauce on top?
A: Yes! Add a thin layer of pizza sauce after the first bake, then top with cheese and bake again.
Q: Can I double the recipe?
A: Definitely — just use two trays so the crusts bake evenly.
💬 The Story Behind the Recipe
This recipe was born out of a “clean out the fridge” moment that turned into a family favorite. With too many zucchinis on hand and a pizza craving to satisfy, this creation struck the perfect balance — cheesy comfort meets veggie goodness.
Now, it’s my go-to when I want pizza night without the carbs or guilt. I love experimenting with toppings — from classic Margherita to spicy jalapeño-pepper flakes.
Do you have your own favorite zucchini pizza combo? Share it in the comments — I’d love to try your version next!
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Tried this Zucchini Pizza?
