Zuchinni crust pizza

Zucchini Crust Pizza

If I had to eat only one vegetable for the rest of my life, I’d have to say zucchini.


Because it is delicious steamed, baked, fried or raw.
Because it is super easy to grow in your beginner garden.
Because it is a low calorie vegetable with only 17 calories/ 100 g.
And most importantly you can make the BEST low cal pizza ever! (in my opinion)

After making this delicious zuchinni crust pizza, I made it three additional times the same week because yes…it was that good! So if you are looking for a delicious healthy pizza alternative, look no further, because this may be your saving grace!


For the crust
3 cups shredded zucchini
1/3 cup flour
1 egg
2-3 TBSP grated parmesan
Tomato sauce (or bruschetta if you are feeling adventurous)
For flavour add seasonings such as garlic powder, Italian seasoning and oregano.

Anything you like to eat on a normal pizza will do, so the toppings are endless! Some of my favourites include feta, green olives, hot bell peppers, spinach and tomatoes.


Preheat oven to 350 degrees. While your oven is heating shred your zuchinni in a bowl and soak up as much liquid with a paper towel. Once you have squeezed as much liquid out as possible, combine the rest of the ingredients and seasonings in a bowl. Use a piece of parchment paper to line your baking pan or a low fat cooking spray. After several attempts, the parchment paper works the best in my opinion. Next, spread your zucchini crust mixture in a thin even layer on your pan.

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Place your crust in the oven and bake for 10-12 minutes. In the meantime you can prepare your toppings. Take your crust out of the oven and evaluate whether most of the liquid has evaporated. If the crust still looks quite moist put it back in for 2-3 more minutes but don’t worry too much as you still have to bake the toppings.  When the crust looks firm enough for your liking, add as many toppings as your heart desires.

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Place back in oven and bake for 2-3 minutes or until cheese is melted.

Please note that this pizza may require the use of a knife and a fork, yet it does a great job in satisfying your pizza craving when on a low carb diet.


Total time: Approx. 25 minutes



3 thoughts on “Zucchini Crust Pizza

  1. Trevor

    This recipe is the best creation ever Ive had to give up pizza for good, but thanks to your creation here I can now make a very low sodium pizza and now I can’t wait to make pizza again thank you 🙂


    1. laurenmacdermid Post author

      Trevor, I am so glad that you have enjoyed this recipe as a low carb, low sodium alternative to pizza. You can play around with adding fresh herbs and spices to make a tasty creation that suits your taste buds. I have recently found using parchment paper and squeezing the water out of the zuchinni prior to the mixture to be the key to my pizza crust success. Thanks for reading!


  2. Trevor

    First attempt didn’t go so well your tip will help greatly for next time. It’s a great recipe and so many possibilities makes it even better. The protein bites of yours are also great I added hemp hearts to get a lil more protein squeezed into them 🙂



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