Zucchini Pizza Crust

Zucchini Pizza Crust

Zucchini Pizza Crust

Zucchini Pizza Crust
Servings: 2
Calories: 282kcal


  • food processor


  • 4 cups grated then chopped fresh zucchini one large zucchini about a foot long, or several smaller ones
  • 1/2 cup finely grated low-fat Mozzarella cheese
  • 5 tbsp almond meal
  • 3 tbsp finely grated Parmesan
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 egg beaten
  • pinch of salt


  • Preheat grill or oven to 450 degrees
  • Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini
  • Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes
  • Drain the cooked zucchini into a colander that's lined with cheesecloth or a kitchen towel
  • Let zucchini drain until it's cool enough to handle
  • When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl
  • Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined
  • Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls
  • Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn)
  • Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.) 
  • You can also bake this in the oven without a pizza stone, but it will take a little longer to cook


Calories: 282kcal | Carbohydrates: 14g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 341mg | Potassium: 701mg | Fiber: 5g | Sugar: 7g | Vitamin A: 816IU | Vitamin C: 44mg | Calcium: 409mg | Iron: 2mg
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