One of my all-time favorite low carb recipes is my cauliflower breadsticks. I make them at least a couple of times a month. Although I love them, I decided to try to swap out cauliflower for zucchini because I had a bunch of zucchini on hand. Let me tell you, this zucchini pizza crust recipe turned out even better than I expected! If you want to try this delicious low carb pizza recipe for yourself, I’m going to show you how.

To start, you will want to grate your zucchini. I used a standard cheese grater which worked well enough. You could also use a food processor to get the zucchini shredded. Once it was completely shredded, I placed it in the microwave for just 2-3 minutes to help it release some of its water. Then, I placed it in paper towel so that I could get as much moisture out as possible. The drier you can get the zucchini, the better. As you can see from my picture above, a lot of water was released.

Once you release all of the water, you mix together the eggs, zucchini, almond flour, 3/4 cup cheese, and seasonings. Once you combine all ingredients, you will want to line a sheet pan with parchment paper and create a round shape with the zucchini mixture. 

After you’ve created a round zucchini shape, you will bake the zucchini crust pizza for 20 minutes. Then, you’ll flip over the crust, top it with marinara sauce, cheese, and toppings, and bake for another 15-20 minutes, until the cheese is brown to your liking.

It’s that easy! This recipe is actually way easier than it might seem. The entire dish only took me about 15 minutes to put together and then about 30-40 minutes to bake in total. I’m telling you, this is almost as good as real pizza. I like it even more because it is so much healthier for me and my family.

By the way, my kids absolutely loved it! I gave each of them a slice, and they gobbled it up, even though it wasn’t even mealtime. They asked for seconds, they liked it that much! I promise you and your family will love it too!

If you’re looking for other zucchini recipes, check out my friend Ramona’s zucchini round up.

Yield: 1

This is The Best Zucchini Crust Pizza

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Stacey shares an easy recipe for zucchini crust pizza. This recipe is low carb and quite healthy. It's also a great way to trick kids into eating veggies.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 2 cups shredded zucchini, squeezed dry
• 2 large eggs, lightly beaten
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1 teaspoon each oregano, basil, thyme (or your favorite Italian seasonings)
• 1 1/2 cups shredded part-skim mozzarella cheese, divided in half
• marinara sauce
• preferred toppings

Instructions

1. Preheat oven to 400 degrees.
2. Grate zucchini. Place zucchini in the microwave for 2-3 minutes so it releases some water. Drain and place zucchini in a paper towel or cheesecloth and squeeze to remove as much water as possible. 
3. Next, mix zucchini, eggs, almond flour, and seasonings in a bowl. Mix until combined. Spread the mixture on a parchment paper-lined baking sheet and bake for 20 minutes. Take the crust out of the oven and flip it over. I use a cutting board to flip it over and then place it back on the parchment paper. 
4. Once you flip over the crust, top it with marinara, cheese, and your desired toppings. Bake for an additional 10-20 minutes, until the cheese is browned to your liking (I like mine very brown, so mine took about 20 minutes on the second side). Serve immediately. Enjoy!

Low Carb Zucchini Crust Pizza

Ingredients:

2 cups shredded zucchini, squeezed dry
2 large eggs, lightly beaten
1/4 cup almond flour
1/4 teaspoon salt
1 teaspoon each oregano, basil, thyme (or your favorite Italian seasonings)
1 1/2 cups shredded part-skim mozzarella cheese, divided in half
marinara sauce
preferred toppings

Directions:

Preheat oven to 400 degrees.

Grate zucchini. Place zucchini in the microwave for 2-3 minutes so it releases some water. Drain and place zucchini in a paper towel or cheesecloth and squeeze to remove as much water as possible. 

Next, mix zucchini, eggs, almond flour, and seasonings in a bowl. Mix until combined. Spread the mixture on a parchment paper-lined baking sheet and bake for 20 minutes. Take the crust out of the oven and flip it over. I use a cutting board to flip it over and then place it back on the parchment paper. 

Once you flip over the crust, top it with marinara, cheese, and your desired toppings. Bake for an additional 10-20 minutes, until the cheese is browned to your liking (I like mine very brown, so mine took about 20 minutes on the second side). Serve immediately. Enjoy!