August 27, 2021

by Alyssa

Low Carb Zucchini Pizza Crust

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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!

pizza with colorful vegetables cut into slices

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.

collage of the steps to cook zucchini pizza crust with veggies

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.

collage of the steps to make zucchini pizza crust with eggs and flour

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.

ingredients for pizza crust with zucchini, quinoa flour, almond flour, nutritional yeast and eggs

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.

hand holding a piece of pizza with basil and olives

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:

If you have a favorite way to top this zucchini pizza crust, let me know with a comment below!

overhead of slices of zucchini pizza with onions, peppers and tomatoes

More Healthy Pizza Crust Recipes

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
pizza with colorful vegetables cut into slices
4.25 from 28 votes



  • 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.



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.


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

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hi,
    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.

  2. 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.

  3. This looks SO good!! Is the nutritional yeast just for flavor? Thinking of leaving it out haha.

  4. 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?
    Thank you!

  5. 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. ☺️

  6. 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!


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