The Best Zucchini Recipe Ever – Zucchini Crust Pizza

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The Best Zucchini Recipe Ever - Zucchini Crust Pizza | myhumblekitchen.com

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 | myhumblekitchen.com

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 | myhumblekitchen.com

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 | myhumblekitchen.com

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 | myhumblekitchen.com

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 | myhumblekitchen.com

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 | myhumblekitchen.com

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!

Ingredients:

    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

Method:

    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.
http://www.myhumblekitchen.com/2013/09/best-zucchini-recipe-ever-zucchini-crust-pizza/

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

78 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. :)

    • April says:

      PK. next time you are at the grocery store, check out their close-out section. That is where I got mine (for 10 bucks!) and I also saw some in the close-out section of another grocery store near us. Maybe it is just my area, but it is worth a look. Not a lot of Pizza Makers in Houston, I guess. Good Luck.

      • Loren says:

        I had leftover ceramic floor tiles from a renovation and once came across a tip that said to use them for cooking pizza. They work really well and it’s a great was to reuse/recycle. Terracotta tiles would also work. Just heat them in the oven while you are heating oven. Works perfectly :-)

  7. OMG this crust looks FLIPPING AMAZING- I think I might swap out the almond flour for coconut flour…. And ditch the cheese – YUM!!! :D

  8. 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??

  9. 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?

  10. 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

  11. 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!!!

    • Lydia says:

      I’d like to know as well if it’s a binding ingredient or for taste since cheddar is hard on the Crohn’s tum. I am guessing that the garlic is for taste so I can omit; yes? It looks delicious!

      • Diana Bauman says:

        Allie and Lydia, yes, the cheese is for flavor and binding.

        • gina says:

          so we can use something else… thinking this would be Fab for a Paleo chic

          • Aliyanna says:

            I was thinking maybe use some flax and water….for like eggs as a binder. It would be goey and thick..and hold well but still not be the cheese and the flax is neutral flavored….add some paprika and maybe some chili powder to put back some of the flavor or ??????

    • Charlotte says:

      Hi, for the dairy free peeps: I have used a cheese substitute I get at Whole Foods made with Almond milk that is rather nice. That might work, or a pinch of xanthan gum or guar gum, to help bind. Can’t wait to experiment with this for my gluten free family. Thanks, Diana!

  12. Christina says:

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

  13. Kristi says:

    I used to make this for years. One important thing tho & I don’t see it mentioned is that the zucchini needs to be really squeezed after grated to get the water out to prevent having a soggy crust. That is all.

  14. Anu-Leena says:

    Thank You for this amazing recipe, Diana! It came out to be the best pizza ever and I’m
    never going to do any other kind of pizza anymore!

  15. What a brilliant idea! I will be trying this as soon as my garden begins producing zucchini. Thank for the recipe!

  16. Berta says:

    Hi Diana! This looks amazing!
    I was wondering if I could use corn flour instead of wheat flour since I’m looking for a gluten free crust.
    Thank you!

    • Diana Bauman says:

      Berta, I don’t see why not. Another gluten free option that I know would work great is oat flour. If you have a grain mill, all you need to do is grind some gluten free certified rolled oats. If you do use the corn flour, let us know how it turns out :D

  17. Nicole says:

    Is the 8 cups before after after draining the water out?

  18. Bess says:

    Pizza looks AMAZING! Have you tried this with yellow summer squash? Would it pretty much have the same result? (We thought we had planted zucchini, but they are all yellow! :/

  19. Patty McWhorter says:

    Very interesting recipe. I will have to try it. But I do something different and call it Zucchini Pizza. I take a large pie plate and slice the zucchini thinly and place a thick layer of the slices in the pie plate. I top that with pizza sauce, spaghetti, or marinara sauce. I then add pizza toppings (the more the better) and finish with a thick layer of pizza cheese. I bake it at 400 degrees until the cheese is brown and bubbly. It can’t be eaten with your fingers, but it is simply delicious!

  20. Beth says:

    Have you tried making zuchinni pancakes?
    Bisquick
    Shredded zuchinni
    Eggs
    Parm
    Garlic
    Onions
    Fry in olive oil like pancakes
    Or bake in 350 oven

  21. Cyn A. says:

    This was fabulous! !

  22. John Pilla says:

    I had taken a Cauliflower pizza crust recipe, and an Almond flour recipe, merged/combined the two, and came up with a hand holdable pizza crust. Looks like your recipe, I just came across (FB) is so very nearly identical, even to the wringing out the water from the cooked riced cauliflower before mixing it with the eggs, cheese, and almond flour. Great minds …Blessings!

  23. Kathy says:

    I made this tonight at my daughters house. It was great. I did add a little more flour to the crust and a dash of salt. We topped it with all of their favorite toppings and baked about 10 minutes until Cheese melted. Everyone like it. Yummy

  24. Lacey says:

    Yes! We’ve been trying to make a pizza crust that’s actually crispy and now we’ve got it! Thanks so much!

    We were in the mood for Mexican so we added chili powder, cumin, and cayenne to the crust instead of Italian seasonings. We topped half of it with seasoned ground beef (for the hubby) and the other half with refried black beans (for me). After it came out of the oven, we added fresh toppings like salsa, tomatoes, avocado, and sour cream. Holy moly! Freakin’ awesome!!!

    Thanks so much for the great recipe!

  25. Debbie says:

    Do you think the
    Is crost could be made and frozen? I was thinking if making a few, letting the cool, then freezing so I can just thaw them and make a pizza anytime.

  26. Susan says:

    I can’t wait to try this recipe. I was wondering if the crusts could be made (when the zuchinni is plentiful) and freeze them for later use.

  27. Marla says:

    This recipe will be such a lifesaver for all that zucchini out there right now!

    I saw the post above that the cheese is for both flavor and a binding agent. For those who are dairy free, what could we use for binding other than cheese? A little nutritional yeast might work to add back the flavor but would the crust hold together without the cheese?

  28. Deb says:

    When you say 8 cups of zucchini, is that before it is wrung out of water or after?

  29. Carol Keenan says:

    Thank you. I can’t wait to try this recipe. Sounds way easier than using cauliflower. I Could even add some finely chopped fresh spinach to it too.

  30. Miranda says:

    Will this work without a pizza stone??

    • Laurie says:

      Someone else reported using heavy duty tin foil instead of a pizza stone. She liked the results but hoped Santa would bring her a pizza stone. I may try that myself!

    • Elicia P says:

      No pizza stone.. head to your home improvement store and pick up unglazed quarry tiles.
      Super cheap and they work. Just make sure they are unglazed.

  31. Kcaarin says:

    I was wondering what kind of pizza stone you use. I have pampered chef but broke one by preheating it in the over :( Now I’m gun shy about doing that again. I do have a cast iron pancake,long, rectangular thing I use when I make bread and would work for this. But I’d love to get a stone that won’t break! :) (I do wonder if mine broke because I was steam heating the bread while baking it and maybe it would be fine if I just baked on it preheated…)

  32. Ana Cristina says:

    I was just eating a zucchini pizza, which happens to be my favorite pizza flavor, then I thought, do people eat zucchini pizzas in other countries? So I googled it and came straight to your blog, only to find that you use the zucchini in the dough (wow! That’s gotta be delicious!), whereas we use it as a topping. Pretty much all pizza places in Brazil have Zucchini pizza in their menu. The toppings are normally Zucchini, cheese and dehydrated garlic granules. But I’ve heard of a zucchini-eggplant-shitake-cheese-garlic pizza. Do you guys have zucchini pizza (with zucchini as a topping) in the US or back in Spain?
    Oh, and thanks for the recipe. I’ll definitely give it a go. :)

  33. chris says:

    I made this last night with these changes- I halved the recipe, used half brown rice flour, and used a cast iron ‘tortilla’ pan instead of a pizza stone. I topped it with goat cheese, figs, roasted garlic and caramelized onions, a few basil leaves and a drizzle of walnut oil. (the garlic and onions I made in the crock pot) it was fantastic! I’m going to play around with the recipe and see if I can make a sort of flatbread with it on the tortilla pan on the stove. have to remember this recipe when cooler weather comes. it was way too hot to have the oven on that high last night but it was so worth it.

  34. Linda says:

    Great recipe and great tip on freezing the season-end zucchini supply! Question for you on freezing shredded zucchini–do you squeeze out the liquid first or just shred and add to freezer container?

  35. Billie says:

    Can the zucchini pizza crust be frozen after the first bake?

  36. Val says:

    This is wonderful our family loves it. Thank you for posting :)

  37. M says:

    We love zucchini pizza crust. Have made it for years from Molly Katzen’s recipe in The New Moosewood Cookbook. Last month we made single sizes, and froze the baked crusts and sent them off with our college student to make into quick pizzas later. Two must dos: 1- it’s really important to have a rimmed pan to catch any remaining juice. no matter how much draining, it can still leak more juice in the pan. Looking forward to trying the ring-it-out-in-a-towel technique. Sometimes we’ve just added more brown rice flour (gluten-free option) to soak it up. 2- parchment paper is an absolute MUST. Be sure to lightly grease the pan underneath the parchment paper so it doesn’t slide off the pan when you’re taking it out of the oven! (been there, done that) Also, be sure to save the zucchini “water” for a later soup.

  38. one word….
    AMAZEBALLS !!!!!

    This is the BEST pizza I have ever eaten bar none. I love doughy rich pizza but this takes the cake. I’ve made it twice in the last week and cannot get enough. My husband does not eat vegetables. I didn’t tell him what this was made of and he gobbled it up and had seconds!!! I told him afterward what it was made of and he was in shock!!

    Thank you thank you thank you for this recipe!!!

    I made the crust topped it with the homemade tomato sauce recipe then cheese and taco meet. Cooked it all then added fresh tomatoes and green onions. Sooooooooooo good!!!!

  39. Lindy says:

    Do you know how long the tomato sauce will last? Would it be ok to freeze half and save for later? I want to make a big batch and save some for future use!

  40. Nicole says:

    Why can I NOT make a zucchini crust. This was my 3rd attempt with another epic fail – and my husband won’t even eat it. He was already upset when I began making it stating that he wanted a REAL crust. I thought for sure this was going to be a winner with the pictures and reviews. I do not have a stone, but I have a metal pizza pan. I also did not have parchment paper, so I cooked it directly on the metal pizza pan. Other then that followed the recipe to a T and have a very mushy nasty mess on my hands. Very disappointed that I cannot figure this zucchini crust dilemma out.

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