Low Carb Zucchini Pizza Crust

This low-carb zucchini pizza crust is totally and completely out of this world amazing. Throw your skepticism aside and just believe me, ok? (For a million reasons, not the least of which is that it could make a super cute, Pinterest-worthy St. Patrick’s Day meal, you know, with the greenish crust and all, and then you’ll feel like a rock star which is never a bad thing). And then after you believe…make it. And if you’re me, make it again and again and again and again.

My sister, Em, has made this pizza crust dozens of times and kept telling me about it – so often that I kind of started to ignore her (sorry, Em). It’s just that I really, really hate wringing water out of zucchini. Maybe I’m old and pre-arthritic, but it hurts my hands and disturbs me the way it turns the kitchen towel all green and swampy.

Low Carb Zucchini Pizza Crust

Anyway, after Em realized I was avoiding the zucchini pizza crust issue, she finally told me she wouldn’t speak to me until I made it and since I’m really trying to convince her to run this half-marathon with me, I decided to just get it over with. We have a very mature sisterly relationship.

So I made it. Totally cringing in anticipation of what Brian was going to say. That man loves his pizza and I hate to brag, but our homemade pizza kind of rocks. So throwing a green zucchini pizza crust at him? Well, I wasn’t sure how it would go over. But I forged ahead with the comfort knowing he will eat just about anything I put in front of him (good man that he is), whether or not it’s followed up with: “um, that may not necessarily be the most blog-worthy thing you’ve ever made.”

Low Carb Zucchini Pizza Crust

To say this crust was a complete home run is an understatement. My family is in love. I’ve made this four times or so, and each time, we polish it off entirely. No leftovers. And Brian always raves, which is pretty remarkable for an old-fashioned guy who loves his BBQ chicken pizza on real, live pizza crust.

As you can see, you really need to give it a try. A few keys to success:

-Seriously, wring out as much liquid from the zucchini as your little hands can muster. This last time, a light bulb went off and I decided to use the same bag I’ve started using to strain my homemade yogurt (an updated post on that coming next week) and holy dry zucchini – it worked wonders and is absolutely the only way I’ll wring zucchini from now on.

-Preheat a baking stone or overturned baking sheet for at least 30 minutes. The crust needs to start out on that hot, hot stone in order to brown to perfection (otherwise you’ll end up with limpy, quiche-like crust, ew).

-Don’t expect the dough to be anything like regular (yeasty) pizza crust. It’s very soft and sticky and I know you’ll be wondering if there’s any way it will turn into a pizza you can actually pick up (I was nervous, too, the first time) but I promise it bakes perfectly in the oven, especially if you use the ingredient amounts in the recipe and follow tips #1 and #2 above.

Low Carb Zucchini Pizza Crust

As I mention in the notes of the recipe, I’ve also used part cauliflower when I didn’t have as many zucchinis in my refrigerator (wringing out the water from the cauli, too) and it was fantastic as well.

I’m definitely not giving up traditional pizza but I love how quickly this crust comes together and the fact it’s a little less carb-loaded (but still amazingly delicious). I have a feeling once zucchini is proliferating like mad in our garden, we’ll be making this at least weekly.

Low Carb Zucchini Pizza Crust

One Year Ago: Green Chile Chicken Enchilada Stack
Two Years Ago: Slow Cooker Tomato Basil Soup
Three Years Ago: Overnight Maple & Brown Sugar Oatmeal

Zucchini Pizza Crust

Yield: Makes 1-2 pizzas, depending on the thickness of the crust

Zucchini Pizza Crust

The dough is pretty soft and sticky so don't be afraid to grease your hands to pat the crust into an even thickness. I personally like the crust fairly thin. Also, keep in mind that if you coarsely grate the zucchini, you might end up with more than the 3-4 cups which is ok - just stick to about 3 medium zucchini (1 1/2 pounds).

I used to use regular old kitchen towels to squeeze the zucchini dry until I had the idea to use the same bag I use for straining yogurt...and it works amazing well. The driest zucchini I've ever wrung out which makes me happy (and means I'm a nerd and I'm ok with that).

Oh, and last thing - one time when I made this, I was short on zucchini, so I shredded up some raw cauliflower and used that with the zucchini (I wrung as much water as I could out of it, too)...and it was equally amazing.


  • 3 medium zucchini (about 1 1/2 pounds or 3-4 cups finely shredded and packed)
  • 1 cup all-purpose or whole wheat flour
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • Pizza sauce (my favorite 2-minute, blender version here)
  • Shredded mozzarella cheese
  • Pepperoni and/or other toppings


  1. Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
  2. If you have time, sprinkle the zucchini with a teaspoon of coarse kosher salt (1/2 teaspoon if using table salt) and let it set for 15-20 minutes. Wring out the zucchini really, really well. And when you think it's wrung out all the way, wring it out some more. You want it as dry as possible. You'll end up with about a cup or so after it's been wrung dry.
  3. In a large bowl, combine the zucchini, flour, garlic powder, oregano, basil, salt, eggs, and cheeses. Stir together (I usually abandon the spoon and dig in my hands to get it all combined).
  4. Grease a sheet of parchment paper (two pieces if you are making really thin pizzas).
  5. The dough is pretty soft and sticky so you may want to grease your hands as well. Press the dough into the desired shape and thickness on the greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).
  6. Slide the parchment paper with the pizza crust onto the preheated baking stone (if you don't have a pizza peel, you can use an overturned baking sheet to slide it on). Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
  7. Carefully remove the parchment and pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.

Recipe Source: adapted from a recipe sent to me by my sister, Em, originally from here

55 Responses to Zucchini Pizza Crust {Low-Carb and Totally Amazing}

  1. […] can also try a coconut flour, cauliflower or zucchini, or chickpea […]

  2. Cliff says:

    And pardon me….This is a wonderful recipie Mel, thank you.

  3. Cliff says:

    My wife’s idea for removing the moisture from the Zucchini is to use a mesh laundry bag. The kind you place delicates in for washing, it works very well. I use my juicer. I use some of the juice in my green smoothies and retrieve the Zucchini out of the jucier’s waste bin.

    As for the sticky doe; it is sticky, very sticky. I use a fork as my tool. It leaves little ridges all over the crust that toast up to a lovely gold brown.

  4. Kerry says:

    I had major issues with just greasing my hands when rolling out the dough (maybe I had slightly less zucchini so my dough was wetter?). I put a piece of plastic wrap on top of the dough and used my rolling pin to roll it out. It was so much easier for me! Thanks for another amazing recipe!

  5. Catherine says:

    I wore my smug face at dinner after cooking this. My husband didn’t even want to try this pizza, but after eating the first bite he reluctantly admitted it was delicious. I think I might still be wearing my smug face.

  6. Lindy says:

    Would a salad spinner be an option to get rid of the moisture in the zucchini?

  7. Brandy says:

    Has anyone tried to freeze? Would love to bake a couple of the crust and freeze for later. Any thoughts?

  8. Mackenzie says:

    You need to take the”low carb” off. Any type of wheat or brain is not allowed on low carb.

    • InsertNameHere says:

      I think you are a bit confused. “Low” carb means a small amount, “no” carb means none. Her description of this recipe as “low carb” is exactly right.

  9. Leah says:

    Great news! The crust still works if you’re over-tired and it’s late, and it’s been a long day, and you omit the eggs by accident! Another keeper!

  10. Sara says:

    This is probably a dumb question, but do you peel the zucchini first?

  11. Andrea says:

    FAIL!! I didn’t have parchment paper and so I foolishly used aluminum foil (lightly greased) and it totally stuck to the foil and wouldn’t come off. Ugh, so disappointing. The pizza I was able to salvage though tasted amazing and my 2 year old loved it. Next time I will definitely make it with the parchment paper and save myself a whole lotta headache.

  12. Doreen Fenn says:

    Just amazing!!! Love the thin crust pizza.

  13. Marie says:

    Good recipe! I really like having low carbohydrate options. Flavorful and tasty, another great recipe. Next time, I think I’ll just leave out the salt.

  14. linda says:

    this cauliflower salad is great

  15. linda says:

    I have made so many zucchini pizzas ..just love them…speaking of cauliflower have you tried making potato salad recipe, using cauliflower instead of potatoes? (cook cauliflower before)

  16. Jocelyn says:

    This exceeded my expectations. My family loved it. I used the nut milk bag you recommended to wring out the zucchini, and it worked great! Thanks so much.

  17. Heidi H says:

    Yum yum yum!! This was sooo good! I made it with only cheddar cheese in the crust cause I didn’t have Parmesan; no problem! I love zucchini, but hubby doesn’t, and we both agreed this was amazing and didn’t really taste like zucchini anyway. Thank you, Mel!!

  18. Andra says:

    Oh my this was sooooo good! My husband eats low carb during the week so I’ve been intrigued ever since you posted this because I’m a pizza lover! Finally tried is last night and we devoured it! Yummmm! I love that we were mostly eating vegetable and cheese crust instead of starch! Yet it didn’t taste like it! Husband really wants this weekly now so I need to find an easier way to wring out the zucchini! It really wasn’t too bad, though. I cut back the flour a little bit to make it extra low-carb and it worked beautifully. I bet I could cut back even more. I can’t thank you enough for such a wonderful blog!

  19. Elizabeth says:

    I was skeptical but this pizza was wonderful! My family loved it!

  20. Danielle says:

    This was SO Good, Mel!! Thank you for yet another wonderful recipe. I’ve shared this with several of my friends, and it’s been a hit with everyone!

  21. Heidi says:

    THIS is how I can keep having pizza occasionally while still following the gestational diabetes diet. Please, God, can this baby just weigh 7 lbs. Thank you and Amen. Thanks for the recipe!!

  22. Noelle says:

    I’ve made cauliflower crust before and it came out cripsy and delicious. This zucchini crust sounds good, but have you made it without the flour, like for a cauliflower crust? I want 100% no guilit!

  23. Alicia says:

    This was amazing!!! We made it for dinner and it was a huge hit. We had it with the no-bake thin mint cheesecakes and both were so good. Thanks for another great recipe!

  24. Tami Kaye says:

    I made this last night and it was a huge hit! I used 3 small zucchinis and weighed them – they were a little under a pound so I added cauliflower to make up the difference. I followed the directions exactly and it was so delicious. I served this to my husband, and mother-in-law and brother-in-law who were visiting. Everyone loved it – will definitely be making this a regular at our house. Oh, and you can actually pick up a slice just like regular pizza! Thanks Mel – really love your blog 🙂

  25. Wild Wild Wild pizza. I love it!!!!!!

  26. Dianna says:

    I used to hate squeezing zucchini or spinach until I discovered that a ricer does the job beautifully! And you can pop it in the dishwasher when you’re done. Try it!

    • Mel says:

      Oh my gosh, Dianna – I have a huge ricer sitting in my cupboard that I hardly use. Why didn’t I think of that?? Thank you!

  27. katie says:

    I was expecting this to be a fail. But I wanted to try it because I trust you and your recipes. It was delicious. Old man and kid approved. We topped it with sauteed leek, bacon, and kale. Lip smacking delish. Thank you for yet another home run!!

  28. Cindy Love says:

    Hi do you have a calorie/fat/fiber count on the pizza?

  29. Brittany watt says:

    Mel, you are the greatest!! We loved this recipe! … Even though drying the zucchini was the worst! Thank you for your hard work with this blog. I love having a place to go for recipes that I can 100% trust! With every new recipe my husband says “mels?” And I say “of course!”

    • Mel says:

      I know, Brittany! Zucchini-wringing-haters unite!

    • Lauren says:

      My boyfriend says the same thing! This week it was Mel’s Lemon Blueberry cake, and Breaded Garlic Chicken in Lemon Butter Sauce. Like Mel, he’s a chocolate lover, and was hesitant of the cake. He loved it. Mel continues to get praise from him (and me): “Oh that’s annoying!!! She’s a dynamo!”

  30. KateB says:

    Do you think it’ll be okay without the cheeses in the crust? Also, coconut flour vs. regular flour? Doing a Whole30 now and have lactose intolerant kids so am always looking for new ideas. Thanks!

    • Mel says:

      The cheese helps to bind (as it melts) but you could try without. I could be wrong, but I heard somewhere that cheddar cheese is lactose-free (at least the Cabot brand is, I know). Maybe that helps. Also, I think a flour substitute could be used quite well although I haven’t tried it myself.

  31. Jennifer says:

    Intriguing. I’ve made cauliflower pizza but wasn’t terribly impressed, though not disappointed either. I love your husband’s not most blog worthy comment. My husband praises or disapproves of new meals by suggesting how often we eat it…weekly, monthly, once a year!

  32. Em says:

    So happy to see this beautiful crust on here today! No joke, my kids eat this better than “normal” pizza. Also Mel, I didn’t have it in me to run with Ryan home sick today so I guess I better not commit to the marathon…. 🙂

  33. Mollie says:

    I’m intrigued… I think I’ll have to give this a try. What do you use to finely grate your zucchini? I’m thinking you want it finer than a normal cheese grater, correct?

    • Mel says:

      I’ve used the fine holes on my box grater but if I feel like washing my food processor (worst job ever), I dig it out and use the fine shredding attachment.

      • Sheree L says:

        While we’re on the subject of box graters, I’m looking to buy one and wondered if you could recommend a brand. I bought one to try, but the handle broke right away! I want a sturdy grater! Thanks!

        • Mel says:

          Hey Sheree – the box grater I’ve had is about 8 years old and sadly I can’t even remember what brand it is! It’s in pretty good shape but it’s nothing special (other than the durability, I guess, since I use it daily!). Have you looked at amazon reviews? Bummer about the handle breaking on your new one.

  34. You have definitely convinced me that I need to try this! I’ve tried and loved cauliflower versions, but this zucchini swap will be perfect this summer when I don’t know what to do with all the zucchini I get in our CSA box.

  35. Kim in MD says:

    This looks delicious! I have been wanting to try the cauliflower pizza crust, but haven’t gotten around to making it yet. I’m going to try this recipe a.s.a.p!

  36. Jackie says:

    Do you think coconut flour would work as a substitute to regular or wheat flour?

    • Mel says:

      I can’t say yes for sure, Jackie – but I definitely think it’s worth a try. The flour helps (with the egg) to bind the dough together so I think a gluten-free substitute could be used with good results.

    • Mary P says:

      I am gluten free and have used quite a few different flours, but coconut flour is completely different than any other. It absorbs tons of liquid and doesn’t take much. If you try using it I would drastically reduce the amount of flour called for in this recipe and maybe add an extra egg. It may take some experimenting! But I think any other gf flour would work okay.

  37. Sheila H. says:

    Only because I trust your recipes will I try this. My boys will be upset if I mess up their normal pizza lunch (which is your pizza crust recipe). I have tried a recipe for cauliflower crust and did not enjoy it, so fingers crossed for a St. Patrick’s Day surprise.

  38. Cammee says:

    I might have to head to the store and buy zucchini today. I’ve tried cauliflower, but not zuchinni. St Patrick’s Day would be the perfect day for tricking my kids into trying it…genius!

  39. Sheila says:

    Maybe I should be on a quilt trip today, but I am not. I spent a wonderful day after church making your French Bread rolls (we ate the last from the freezer) and delighting in your “quick and easy foolproof pizza”. THEN we put on our running shoes and went over hill and hill and hill . . . . What a great recipe pumped full of vegetables and seemingly flavored wonderfully with the spices! When I make this I will probably lose my motivation (soft, yeasty goodness) to put on my running shoes and get out there. Keep up the great work, Mel, both physically and blog wise!

  40. I just can’t even imagine how this is going to taste. I guess it’s one of those things I just have to try myself. I am certainly intrigued. Thanks for all the tips to make this successful.

  41. That is sheer genius! And zucchini is so versatile so for pizza crust…why not? I bet it is amazing indeed!

    Happy Monday Mel!

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