Easy Zucchini Pizza Crust Recipe

Easy zucchini pizza crust recipe is a game-changer when you want pizza night without the carb overload. Trust me, swapping out regular dough for zucchini crust not only sneaks in some veggies but also keeps things light and tasty. If you’ve been curious about how to pull this off without turning your kitchen into a soggy mess, I’ve got you covered.

Why You Should Try This Zucchini Pizza Crust Recipe

Ever felt guilty after devouring a whole pizza? Yeah, me too. This zucchini crust cuts down on carbs and sneaks in some green goodness without sacrificing that satisfying crunch. Plus, it’s perfect for those days when you want pizza but also want to keep things on the healthier side. It’s surprisingly easy, and once you get the hang of it, you might never go back to traditional dough.

Variation I’ve Tried

I’ve played around with this recipe more times than I can count. Sometimes I add a bit of garlic powder or Italian seasoning to the crust for an extra flavor kick. Other times, I mix in some shredded parmesan cheese to make it crispier. If you’re feeling adventurous, tossing in some chopped fresh basil or oregano before baking really amps up the taste. Don’t be afraid to experiment a little!

Adaly Kandice

Easy Zucchini Pizza Crust

A low-carb and gluten-free pizza crust made with grated zucchini, perfect for a healthy lunch or dinner option.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Calories: 180

Ingredients

  

• 2 cups grated zucchini
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
3. In a mixing bowl, combine the drained zucchini, mozzarella, parmesan, egg, oregano, garlic powder, salt, and pepper.
4. Mix well until the ingredients form a dough-like consistency.
5. Transfer the mixture to the prepared baking sheet and shape it into a thin, round pizza crust.
6. Bake the crust for about 15-20 minutes or until golden and firm.
7. Remove from the oven, add your favorite pizza toppings, and bake for an additional 5-10 minutes.
8. Slice and serve your delicious zucchini pizza crust.

Notes

Be sure to drain the zucchini thoroughly to avoid a soggy crust. Use a clean kitchen towel for best results. Customize with your favorite toppings for a versatile meal.

Tips for Easy Zucchini Pizza Crust Recipe

• Don’t skip squeezing out the zucchini water. I learned this the hard way after a soggy pizza disaster.
• Use parchment paper to prevent sticking and make cleanup easier.
• If you want extra crispiness, try flipping the crust halfway through baking.
• Experiment with different cheeses to find your favorite crust texture and flavor.

Leftovers

Pizza crust leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to keep that crispness. If you want to freeze the crust, wrap it tightly and freeze for up to a month. Thaw before reheating.

Common Mistakes to Avoid

• Skipping the moisture squeeze: This leads to a soggy crust that won’t hold together.
• Overloading toppings: Too many wet toppings can make the crust mushy.
• Baking at too low a temperature: The crust needs high heat to crisp up properly.
• Not letting the crust cool slightly before slicing: Cutting too soon can cause it to fall apart.

Nutrition Infos

• Calories: 180 kcal
• Carbohydrates: 8 g
• Protein: 12 g
• Fat: 11 g
• Fiber: 2 g
• Sugar: 3 g