This keto-friendly zucchini crust pizza recipe is super simple and super tasty: easy to whip up in about 30 minutes and great for family cooking night, this meal is bound to keep everyone happy. A crispy crust of shredded zucchini forms the base onto which you can pile any toppings of your choosing. We recommend cheeses, herbs, and pepperoni! Not only is it flavorsome, but this pizza is also healthy, nutritious, and filling.
You’ll begin by cooking up your zucchini pizza bases in the oven, which mix shredded zucchini with almond flour and egg. These alone are a powerful nutrition combo: zucchini—a keto staple—is packed full of antioxidants, while eggs provide a rich source of protein and healthy fats without the calories.
Once your zucchini crusts are prepared, the rest is really up to you. Parmesan and mozzarella cheese melt beautifully on a pizza and provide that creamy, stringy goodness that pizzas are so well-loved for. Add a generous amount of pepperoni for an extra protein kick and a touch of spice, then sprinkle over fresh thyme and basil for those delicious, herbaceous undertones. Feel free to substitute or add your own proteins, herbs, and sauces to achieve your personal pizza perfection.
Zucchini Pizza Crust (low Carb Recipe)
Not only are these zucchini crust pizzas delicious and quick to make, but they’re also super versatile. Sure to be loved by any member of the family, this is a meal you can serve up at the dinner table, for a weekend lunch, or store in the fridge for weekday lunch boxes. Get creative and enjoy!
2. In a bowl, combine egg, shredded zucchini, cream cheese, shredded mozzarella, parmesan, almond flour, and olive oil. Stir to combine well.
3. Grease a pizza pan, then form the dough into a circle with your hands. Bake in the oven for 15 minutes or until the crust is golden brown in color.
Delicious Zucchini Pizza Crust Recipe (low Carb!)
4. Add the mozzarella cheese, pepperoni, basil, and thyme. Place back in the oven for 10 minutes longer or until the cheese has all melted.
This makes a total of 4 servings of Keto Zucchini Crust Pizza. Each serving comes out to be 398 calories, 31.8g fat, 4.5g net carbs, and 22.2g protein.Zucchini Pizza Crust Recipe – low-calorie pizza, made with zucchini crust, topped with fresh tomatoes and cheese. Low-Carb, Keto Zucchini Pizza Crust Option available.
I originally posted this zucchini crust back in 2016 and at this time I was not following low-carb and Keto lifestyle. Back then I used whole wheat flour to absorb the moisture from the zucchini and bind everything together to form the “pizza dough”.
Keto Zucchini Pizza Casserole
Since this is a popular recipe on my blog and therefore my personal favorite, I had to test the recipe without the whole wheat flour, because it contains a lot of carbs.
So if you are asking yourself, yes it is possible to make zucchini pizza crust with no flour. This makes the pizza crust gluten-free as well.
I had two main options – to try using crushed pork rinds or coconut flour. Almond flour does not absorb moisture as well as pork rinds and coconut flour.
The Best, Crispiest Zucchini Pizza Crust
Since I’m not a big fan of pork rinds (sorry it is just me!) I decided to use coconut flour and the pizza crust turned our amazing and also healthier!
The use of coconut flour reduced the amount of carbs in the zucchini pizza dough and did not sacrifice the texture of the pizza.
Yes, absolutely, you can freeze this zucchini pizza crust once it is baked and before you add the toppings. This makes it perfect for meal planning.
Low Carb Keto Nut Free Pizza Crust Peace Love And Low Carb
Once ready to bake, bake the frozen at 425-450 F for 12-15 minutes, then add the toppings and bake for additional 10-15 minutes at lower temperature (375 F).
Calories: 349 kcal , Carbohydrates: 46 g , Protein: 21 g , Fat: 10 g , Saturated Fat: 3 g , Cholesterol: 327 mg , Sodium: 2489 mg , Potassium: 1781 mg , Fiber: 9 g , Sugar: 13 g , Vitamin A: 2245 IU , Vitamin C: 83.4 mg , Calcium: 243 mg , Iron: 4.9 mg
I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.This healthy zucchini pizza crust recipe uses almond and coconut flour to make a thin, crispy crust that's gluten-free and dairy-free for your favorite toppings!
Easy Keto Pizza Recipe With Zucchini
I'll be honest. I could easily eat pizza every day. It might be my Italian heritage, but I love every kind, from Sweet Potato Pizza Bites with Lentil Bolognese to Gluten-Free Quinoa Pizza with Cashew Ricotta, you can count me in.
For this recipe, I wanted to make a new kind of pizza crust that's healthier and packed with fiber and veggies. I also loaded it with protein and healthy fats. And the best part is that this low-carb crust is also gluten-free and grain-free. Everyone can enjoy their favorite toppings on this zucchini pizza crust.
This crust recipe was inspired by my 5-ingredient zucchini fritters. One night, I piled my fritter high with toppings like a mini pizza. So it made sense to make a maxi-pizza next. This crust gets super crisp so it can hold up to plenty of toppings without falling apart. You'll be able to slice through it and easily grab a slice, no worries about making a mess.
Low Carb Zucchini Pizza Crust Recipe
Of course, the most important thing is that it tastes like pizza! In fact, the ingredients (nutritional yeast and zucchini) enhance the flavor of your pizza and pair well with all kinds of toppings.
The first step in this recipe is to dry your grated zucchini very well. You can do this simply by wringing the zucchini out in a clean dish towel over the sink. This is an important step not to skip because zucchini has a high water content. Too much water in the pizza crust will cause it to fall apart. It also won't get crispy in the oven.
If you're looking for inspiration, here are some of my favorite combos. I'm keeping them plant-based, but feel free to swap the proteins with animal proteins if you like!
Keto Basic Zucchini Pizza Crust
This healthy, gluten-free and low carb zucchini pizza crust is made with coconut flour, almond flour and eggs for plenty of protein and a crisp, thin texture.
If making this vegan, replace the eggs with two flax eggs. The dough will be very sticky so make sure to also spray your parchment generously with cooking spray. For baking, bake for the entire 30 minutes on side, then flip and cook for another 15 before adding your toppings.
Calories: 127 kcal | Carbohydrates: 8 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 54 mg | Sodium: 224 mg | Potassium: 267 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 215 IU | Vitamin C: 11.1 mg | Calcium: 58 mg | Iron: 1.5 mg
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