Zucchini-Crust Pizza


Zucchini pizza crust has become a new go to for me because it’s low in carbs, and tastes very similar to a standard pizza. I learn something new every time I make this dish. Important tips: 

  1. When you grate the zucchini, use the very small holes in the cheese grater. Large grated chunks won’t work. Next time I may try it in a food processor instead.
  2. Use cheesecloth to drain the water. It works best instead of paper towels, and is less messy. It also gets a ton of water out – which needs to happen in order for this to form together.
  3. Add flavor into the zucchini by adding garlic powder/onion powder/or whatever it is that you like.
  4. DO NOT use a lot of sauce or cheese. The zucchini won’t hold a lot because it’s not as firm as a dough. I used Buffalo Mozzarella from Italy because it’s so light and flavorful.

Here is the recipe:


  • 3 Large Zucchini
  • Half Cup Pizza Sauce
  • 1 Mozzarella Ball (preferably Buffalo Mozzarella from Campania)
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Oregano
  • 1 Egg
  • Non Stick Pizza Pan
  • Non Stick Olive Oil Spray
  • Cheesecloth


  1. Using a cheese grater, finely grate all 3 zucchini pieces.
  2. Pre heat oven to 375 degrees.
  3. Transfer grated zucchini to a cheesecloth and squeeze out as much water as possible.
  4. Transfer zucchini to a bowl and add garlic powder, onion powder, oregano, salt/pepper, and 1 egg. Mix together.
  5. Spray a non stick pizza pan with olive oil spray (Don’t forget to do this!)
  6. Place the ball of zucchini in the center of the pan and spread out evenly with your hands until you form a pizza shape. As you can see in the picture, I went very thin..just spread it out slowly and evenly.
  7. Bake for 20 minutes. You’ll notice the moisture go away and the edges start to brown.
  8. Take the pizza out and add tomato sauce and cheese. (Add small clumps of cheese around the pizza – the size of a quarter).
  9. Place back into oven and bake 10 more minutes, or until cheese is melted.
  10. Serve.

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