Skip to main content UVA Health logo of UVA Health
Healthy Balance

Veggie Zucchini Crust Pizza

pie of zucchini crust pizza

Cauliflower crust is all the rage for people trying to watch their carb intake. But have you tried zucchini pizza crust? It offers a carb-alternative both nutritious and delicious. The key to working with zucchini is to make sure it is drained and wrung dry. Taking a few minutes for this extra step will make all the difference for a tasty crust that isn’t soggy.

Servings: 2

Nutrition Facts

  • Calories: 314
  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 213mg
  • Sodium: 564mg
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 23g



  1. Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes.
  2. In a colander, drain the zucchini. Wrap half of the zucchini in several sturdy paper towels and wring until the zucchini is dry. Repeat with the remaining zucchini. (About 2 cups zucchini should remain.)
  3. Preheat oven to 450°. Line a baking sheet with parchment paper.
  4. In a large bowl, combine the shredded and drained zucchini, eggs, garlic, flour and salt. Stir in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Transfer to the prepared baking sheet and spread into an 11-inch circle.
  5. Bake until golden brown, 15 to 20 minutes.
  6. Remove the pizza from the oven, and with a spatula, flip the crust.
  7. Reduce oven to 400°. Sprinkle the crust with the remaining 1/4 cup mozzarella cheese; top with tomatoes, red onion, bell peppers, oregano and remaining 2 tablespoons Parmesan cheese.
  8. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes.
  9. Sprinkle with chopped fresh basil, if desired.

Copyright 2020 © Baldwin Publishing, Inc. All rights reserved.

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Subscribe for Updates

Get stories & health tips every week