The Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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.

The Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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.

The Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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 Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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.

The Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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!

The Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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.

The Best Zucchini Recipe Ever - Zucchini Crust Pizza |

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

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: Makes 1, 14\" pizza

The Best Zucchini Recipe Ever – Zucchini Crust Pizza

The best zucchini recipe ever - zucchini crust pizza. It's super simple to make and tastes simply scrumptious!


    Zucchini Crust
  • 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
  • Homemade Pizza Sauce
  • 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


    Zucchini Pizza Crust
  1. Preheat oven to 550F with a pizza stone pre baking in it.
  2. 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.
  3. 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.
  4. With your hands, incorporate all of the ingredients together.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Top the pizza with sauce and any additional toppings that you'd like.
  10. 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.
  11. Homemade Pizza Sauce
  12. In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.
  13. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.
  14. Once simmered, puree all of the ingredients in a blender.

Have you ever made zucchini crust pizza? Share with me in the comments below any other pizza crust ideas I should know about :D

24 Responses to The Best Zucchini Recipe Ever – Zucchini Crust Pizza

  1. Jennifer says:

    Wonder if it would be good to eat like bread sticks dipped in pizza sauce? If it can hold toppings, surely on its own it is dippable, right?

  2. Dan says:

    What kind of meat is that? Looks incredible…

  3. Amanda says:

    Did you try it with a pizza stone at lower temp. I though parchment paper was typically only safe to 425 or 450F and typically use 400 to 425 for my crusts.

    • Diana Bauman says:

      Amanda, I use a natural parchment paper and yes, the danger is that it will burn. I’ve personally been making pizza like this, using parchment paper for over two years. As you can see on the picture, the parchment paper will get dark and brittle. So really, it’s up to you. Try baking at 450 and see how that crust turns out. You may just need to add a few more minutes of baking time :)

  4. Erin Hill says:

    What if my oven doesn’t go to 550?? is 499 ok? Once I hit 500, it shuts off. Fickle thing!

  5. Faith says:

    Loved the flavor of this but the pizza crust baked onto the parchment. Had to scrape it off into a messy pile on the plate. Glad I was only serving to hubby. Perhaps a tip to spray the parchment for is first timers?

    • Diana Bauman says:

      What kind of parchment paper where you using Faith? I’ve never had anything stick to my parchment paper before.

      • Faith says:

        My bad! I retract my statement!! Upon looking at my parchment paper, it was in fact wax paper! No wonder it didn’t work. Oh boy….anyway, I still loved the flavor and have passed this recipe on to numerous people, as well as linked them to your site! Keep up the good work, and sorry about that mistake.

  6. PK says:

    I made pizza tonight using this crust recipe, and we loved it!!
    I don’t have a pizza stone, so I used tin foil, and left the crust baking a few minutes longer.
    It was softer on the bottom, but we could still hold it like a regular slice of pizza.
    Thanks for the great recipe!
    Now, I need Santa to bring me a pizza stone. :)

  7. […] this one too. Haven't tried it yet though. It looks good. You can sub the flour with almond flour. The Best Zucchini Recipe Ever – Zucchini Crust Pizza – My Humble Kitchen __________________ "You've never learned to live until you've done something for someone for […]

  8. OMG this crust looks FLIPPING AMAZING- I think I might swap out the almond flour for coconut flour…. And ditch the cheese – YUM!!! :D
    GiGi Eats Celebrities recently posted..Yum… Oh Wait No, That’s Yucky!

  9. Shannon says:

    Dang. Just spent an hour driving to kitchen store for pizza stone, then to grocery for other supplies, have heated stone, grated zucchini…..and now realize I have no cheddar :-(. I wonder if a mix of four cheeses plus some parmesan would work??

  10. albert says:

    If you want to freeze zucchini, would you salt and drain it first, then freeze? or just shred and then salt/drain after thawing?

  11. […] Zucchini Crust Pizza from My Humble Kitchen […]

  12. Hailey says:

    Thanks for a great recipe Diana! I am going to try this weekend. What is your recommended way to shred the zucchini? Also, would two large zucchinis make about 8 cups shredded? Finally, could I use 1 cup shredded mozzarella cheese in the crust instead of cheddar? Thanks so much!!

    • Diana Bauman says:

      I use my food processor grating attachment, but a regular cheese grater will work just fine. 2 large zucchini should be enough. OF course, you can use any cheese that suits you :D Let us know how it turns out :D

  13. Allie says:

    This looks amazing! Thinking of making it tonight for dinner :) Quick question tho, is the cheese really necessary for the crust? Is it just used as a binding agent? Any suggestions for substitutions? Thanks!!!

  14. Christina says:

    I`m wondering, is coconut flour will work in the crust? What do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge