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!
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.
How to Make 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.
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.
Do I Need to Dry the Zucchini?
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.
Ingredient Notes and Swaps
Here's what you need to make this zucchini pizza crust:
- Zucchini. It's best to grate the zucchini on a box grater as a first step.
- Almond flour. This adds richness to the pizza crust but won't overwhelm the flavor with nuttiness.
- Nutritional yeast. To add extra cheesy flavor without any dairy.
- Eggs. These bind your pizza crust together. If you'd rather make a vegan version, you can use flax eggs.
- Italian seasoning. For added herby flavor. You can also make your own blend with dried basil, oregano, rosemary, and thyme. Or, if you'd rather not lean into the Italian flavor profile, you can use a different set or seasonings or leave them out altogether.
Healthy Pizza Topping Ideas
When it comes time to top your pizza, the possibilities are endless!
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!
- Red Pizza: classic and simple, with a thin layer of tomato sauce, topped with cheese, sliced tomatoes, and fresh basil.
- Green Pizza: a layer of vegan pesto, topped with cheese, sautéd spinach, artichokes, and mushrooms.
- White Pizza: a layer of hummus topped with cheese and sliced vegetables (I like zucchini & tomato).
- BBQ Pizza: a layer of barbecue sauce topped with chickpeas, tomatoes and sauéed onions.
Or mix and match these healthy and crowd-favorite pizza topping ideas:
- Vegan Roasted Cherry Tomato Sauce
- BBQ Chicken
- Caramelized onions
- Balsamic Grilled Tofu
- Cooked sausage (meat or plant-based)
- 3-Ingredient Vegan BBQ Pulled Pork
- Fresh mozzarella (dairy-based or vegan)
If you have a favorite way to top this zucchini pizza crust, let me know with a comment below!
More Healthy Pizza Crust Recipes
- The Ultimate Quinoa Pizza Crust
- Amazing Grain-Free Pizza Crust
- BBQ Chickpea Quinoa Pizza
- Summer Tomato & Zucchini Quinoa Pizza
Low Carb Zucchini Pizza Crust
- 3 cups shredded zucchini
- 2/3 cup almond flour
- 2 tablespoons coconut flour
- 3 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 2 large eggs beaten*
- Preheat the oven to 400ºF and line a baking sheet with parchment.
- Add the zucchini into the center of a clean dish towel and squeeze out all the liquid. Once the water has been squeeze out, transfer it to a bowl.
- To the bowl, add the flours, nutritional yeast and seasonings and stir until the zucchini and flours are evenly combined.
- Add the eggs to the bowl and stir to form a sticky dough. Transfer the dough to the baking sheet and spread the mixture out using your hands to form a thing pizza shape (about 1/8" thick).
- Bake on the center rack for 20 minutes, then flip and bake for another 10 minutes. Remove from the oven and top with your desired toppings, then bake for another 10 - 15 minutes until the toppings are cooked. Allow the crust to cool for 10 minutes before slicing and serving.
29 comments on “Low Carb Zucchini Pizza Crust”
Hi! Thinking of giving this one a try, but we can’t find nutritional yeast where I live, and I don’t have almond flour… Do you think oat flour would work? And can I leave the yeast out altogether? Thanks for your help!
I used quinoa flour and it worked, so I think oat flour would work too 🙂 And for the nutritional yeast, I’d use cheese if you can tolerate or just leave it out!
I love that you include nutritional information! I can’t wait to try this!
Yay! Can’t wait to hear what you think 🙂
Is the nutritional information just for the crust?
It is, yep!
I made this today. Delicious. I spread some pesto on the one and substituted the nutritional yeast with natural Parmesan and topped with fresh little pear tomatoes and sweet onions. ☺️
any way to make it crispy? good but kind of soft
Increase the cooking time and/or oven temp 🙂
Pingback: Raw at 50
Thanks for this recipe. I made it so yamme but instead of zucchini i used cauliflower
Awesome! Glad it worked out!
Is there an alternative to using Italian seasoning? I don’t know why but I’ve never liked it!
You can just leave it out or use whatever spices you do like 🙂
I love the crust. I am following a low fodmap diet so this recipe is a blessing. Approx. how many many calories are in 1/2 of the pizza?
I’d say about 400!
Can I make this in the morning, and top it in the evening to eat?
Totally! That’s a great idea 🙂
Is a “serving” one small slice? 4g net carbs per little slice?
It is, yep!
This is still not healthy because it uses eggs. Do you have a recipe for pizza with no animal protein?
I have a new pizza crust recipe https://www.simplyquinoa.com/ultimate-quinoa-pizza-crust/ that is gluten-free and vegan!
This looks SO good!! Is the nutritional yeast just for flavor? Thinking of leaving it out haha.
Yes! Just for flavor. Can’t wait for you to try this crust!!
Hello,I made this pizza crust today,i put oat flour and flex egg,everything else like in the recipe but could not manage to flip crust.Any idea why?
I did bake it more and then put toppings.
Hmm, I’m not sure. Maybe try cooking it a little higher temp next time?
This looks very promising. But there is an inconsistency: it says twice that there is quinoa flour in the recipe, but in the ingredient list, there are almond and coconut flours, no quinoa flour. Thanks for all these great recipes!
I am so sorry for the confusion! The quinoa flour in the blog post was a typo and has been removed. The recipe box is correct, this recipe calls for almond and coconut flour.