Low Carb Zucchini Pizza Crust

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
• Arugula
• 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

This healthy, gluten-free and low carb zucchini pizza crust is made with coconut flour, almond flour and eggs for plenty of protein and a crisp, thin texture.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6 slices

Calories 127kcal

Print Pin

4.25 from 28 votes

Ingredients

• 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*

Instructions

• 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.

Video

Notes

If making this vegan, replace the eggs with two flax eggs. The dough will be very sticky so make sure to also spray your parchment generously with cooking spray. For baking, bake for the entire 30 minutes on side, then flip and cook for another 15 before adding your toppings.

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 11.1mg | Calcium: 58mg | Iron: 1.5mg