I’ve had a tremendous zucchini harvest this year.
For the past four weeks or so, I’ve been harvesting this many zucchini every few days.
I’ve been using them in any way that I can. I chop them up and throw them into any and everything that I’m cooking, I eat them raw in salads, and have even shared a post on 20+ nourishing zucchini recipes, some of which I’ve made.
I was honestly just about done with zucchini, until I heard about a zucchini crust pizza. It sounded like an amazing way to use up my harvest.
When I made it, it was good; however, the crust was too soft and quiche like for my tasting. It had to be eaten with a fork. I wanted a pizza crust that would withstand a lot of toppings and that I could pick up with my hands.
So, I revamped the process of cooking it and…voila.
Pizza, the way I like it. It’s a really scrumptious crust that tastes amazing especially with the added, cheese, herbs, and spices.
What I love most about this recipe is how easy it is to make. To make the crust, all you need to do is mix up all your ingredients in a bowl and pre-bake it for 8 minutes until the top and bottom starts to brown.
The secret to the beautiful golden crust on the bottom is to bake it on a pre-heated baking stone at a high temperature of 550F.
This process is essential to avoid a soggy, eggy crust. It’s exactly the same process of how I bake my regular pizza, but I don’t have to wait for dough to rise. It’s brilliant!
After the crust is pre-baked all you need to do is top it with your favorite toppings and bake it on the preheated baking stone in the oven for a few more minutes.
It’s so simple and quick to make.
After developing this recipe, I think I’ll have to double the zucchini plants I grow next year. Yeah, it’s that good.
One thing to remember, the season is winding down. If you like this recipe, I’d like to encourage you to stock up on zucchini soon to to freeze and preserve for the winter ahead. All you need to do is shred the zucchini into 8 cup portions and freeze it.
Also, this crust can be made gluten free by substituting the flour for rolled oat flour.
The best zucchini recipe ever - zucchini crust pizza. It's super simple to make and tastes simply scrumptious!
- 8 cups shredded zucchini
- 1 cup shredded cheddar cheese
- 2/3 cup flour (sub almond flour)
- 2 cloves garlic, pressed or minced
- 3 tsp dried oregano
- 1 tsp basil
- 2 eggs, beaten
- 1/2 tsp salt
- 4 large tomatoes, quartered
- 2 tbls olive oil
- 2 garlic cloves, pressed or minced
- 1 tbls fresh oregano (sub 1 tsp dried)
- 1 tbls fresh tyme (sub 1 tsp dried)
- 1 tsp salt
- Preheat oven to 550F with a pizza stone pre baking in it.
- In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
- Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.
- With your hands, incorporate all of the ingredients together.
- Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
- Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust.
- Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown.
- Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.
- Top the pizza with sauce and any additional toppings that you'd like.
- Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.
- In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.
- Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.
- Once simmered, puree all of the ingredients in a blender.