Indulge in cheesy deliciousness with our veggie zucchini crust pizza recipe! With a crispy zucchini base, flavorful toppings, and melted mozzarella, it is a healthy twist on a classic favorite. By replacing traditional refined flour dough with a nutrient-dense zucchini base, you significantly reduce saturated fat and simple carbohydrates while keeping that satisfying pizza crunch.
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This recipe transforms a high-carb comfort food into a heart-healthy powerhouse by utilizing fresh zucchini as the primary crust ingredient. By reducing refined grains and focusing on fiber-rich vegetables, this pizza supports healthy cholesterol levels and provides a lower-glycemic alternative to traditional delivery.
The secret is in Step 1: you must wring the shredded zucchini thoroughly using sturdy paper towels or a clean kitchen cloth. Removing as much moisture as possible is the only way to achieve a crispy, firm crust.
Yes. Traditional pizza crust is made with refined white flour and often contains hidden fats. This zucchini-based version is significantly lower in simple carbs and allows you to control the quality and amount of cheese used, making it a heart-healthy choice.
To make this vegan, use a flax-seed binder instead of eggs and swap the mozzarella and Parmesan for your favorite nutritional yeast-based or vegan cheese alternatives.
These lighter takes on classic dishes are beautifully seasoned with herbs and aromatics to deliver all the sunny Italian flavor you crave.
Pair any of these tasty side dishes with your pizza, or serve them alongside a lean protein.
Recipe yields 2 servings
Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes. 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 remaining zucchini. (About 2 cups zucchini should remain.)
Preheat oven to 450°. Line a baking sheet with parchment paper.
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.
Bake until golden brown, 15 to 20 minutes. Remove the pizza from the oven, and with a spatula, flip the crust.
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. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes. Sprinkle with chopped fresh basil, if desired.
Flavor Variations: use this zucchini pizza crust as a base for any of these delicious toppings!
Serve it with: This pizza is light yet satisfying, making it a perfect partner for a crisp side dish. Pair it with a Heart Healthy Caesar Salad or a bowl of Minestrone Soup for a complete, fiber-filled meal. For a simple side, try Roasted Garlic Broccoli.
If you are avoiding wheat, you can replace the all-purpose flour with almond flour or chickpea flour for a grain-free, heart-healthy crust.
For those avoiding eggs, a "flax egg" (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water) can act as a binder, though the crust may be slightly softer.
If you need to further reduce sodium, look for a low-sodium mozzarella or increase the amount of fresh herbs like basil and oregano to provide flavor without the salt.