Zucchini Pizza

zucchini pizza

When I started the blog, I aspired to share all of my favourite go-to recipes and staples with the world. I’ve gotten a few of them out so far, like my creamy vegetable casserole, my favourite side dish of prosciutto-wrapped asparagus, my every day breakfast cookies, and of course – the star of the show – my salted caramel sauce.

Today’s recipe is another one of my darling treasured recipes, but I’ve kept it from you until now because of the seasons we’ve been in. This is not to say you can’t make it during the winter months, but somehow it just seemed wrong to post a recipe in March with zucchini as the star ingredient when I knew an abundance of zucchini was coming my way!

An ABUNDANCE. Plethora, myriad, bounty… however you want to say it, I’ve got a LOT of zucchini. Every year we plant 3 zucchini plants along our house, and for whatever reason they just flourish there. I’m picking 4-5 zucchini a week. It’s awesome!! As I mentioned in my previous post, I am quite happy to have an excess amount of something.

zucchini pizza

There are so many things you can do with zucchini! It’s possibly one of the most versatile vegetables around. Brownies, muffins, loaves, grilled zucchini, zoodles, zucchini fritters…zuuuuuuuchini!!! So. One of OUR favourite things to do with zucchini, is to make a pizza with it.

You might be skeptical. We were too. We like our pizza on dough; HOWEVER, I gave this recipe a shot one time, and we were forever hooked. Etienne actually prefers it over regular pizza! The crust is light and thin, with a bit of a chewy texture and a wonderful cheesy flavour. It can withstand a ridiculous amount of toppings without getting soggy, and did I mention it’s primarily made out of a vegetable!?

You will need 2 cups of shredded zucchini, squeezed and packed down. Why squeezed? If you’ve never worked with zucchini, you’d be surprised at the amount of moisture in one of those green monsters.

I typically shred the zucchini into a cheesecloth or an old kitchen towel, and squeeze the heck out of it, like you’re wringing someone’s neck (too much)?

zucchini pizza

To make the crust, combine the zucchini, cheeses, flour, and eggs together. If you’re not worried about keeping it gluten free, regular all-purpose flour is fine. Spread the mixture onto a large piece of parchment paper that has been sprayed with non-stick cooking spray. I lay the parchment paper on top of my pizza pan so I can use the grooves of the pan to create that perfect pizza circle. You could also just use a baking sheet!

The crust gets baked for about 25 minutes, and then flipped. If it is still fairly soft after you’ve flipped it, you can bake it again for another 8-10 minutes.

Once your crust is fairly crispy looking and not soggy to the touch, you can add your toppings!! This is where it gets fun. Add whatever you like. Here we’ve used some classics on a simple tomato base: pineapple (a must), diced peppers, mozza cheese, mushrooms, fresh parsley and some weird chillies that I’ve been growing in my garden – I don’t know what they are!!!!!

Once your pizza is loaded up, you’ll want to reduce the oven temperature to about 375 and then bake for another 15 minutes or so.

We generally like to double this recipe, as we all like it so much and it makes for perfect leftovers!!

Gluten-free pizza lovers, you’ve met your new best friend.

zucchini pizza

zucchini pizza

 

Zucchini Pizza

Yield 3-4 servings

Even the most fierce of zucchini-haters will love this gluten-free zucchini crust pizza with it's light and chewy texture and mild flavour.

Ingredients

  • 2 cups grated zucchini (squeezed well and packed down)
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  • 2 large eggs, beaten
  • 1/4 cup almond flour*
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 400 F. Spread a large piece of parchment paper on top of a baking sheet or pizza pan (I use a 12" pizza pan) and spray it with non-stick cooking spray. Set aside.
  2. In a large bowl, combine the shredded and squeezed zucchini (see my notes in the post for tips) with both cheeses, the eggs, almond flour and olive oil. Mix well.
  3. Spread the mixture onto the greased parchment paper and smooth it out until it covers the surface evenly. Bake for 25 minutes.
  4. Remove the pizza from the oven, and carefully sliding one hand under the parchment paper (be careful not to touch the hot pan) swiftly flip the crust back onto the pan. If the top of the crust (it used to be the bottom) is fairly firm and brown, you can begin with your toppings. If you think it could bake a bit longer, pop it back into the oven for another 8-10 minutes.
  5. Reduce the oven temperature to 375 F. Top the pizza with whatever you'd like! We used tomato paste, mozzarella, pineapple, mushrooms, diced peppers, fresh parsley and chili peppers. Return the pizza to the oven for 10-15 minutes, remove and serve.

Pizza keeps in an airtight container in the fridge for 3-4 days.

Notes

  1. If you aren't concerned with keeping this gluten-free, you can use all-purpose flour instead.

*Recipe originally adapted from Recipe Girl.

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Even the most fierce of zucchini-haters will love this gluten-free zucchini crust pizza with it's light and chewy texture and mild flavour!
 

29 Comments

  1. Katherine this recipe is so awesome!! I am trying to cut out carbs from my diet and I LOVE pizza, so this is perfect for me. This is also great because my mom is gluten-intolerant, so I am always looking for gluten-free alternatives for her. I hope I get to try it soon!! 🙂

    • Thank you so much Alia!! I love when I can help the gluten-free peeps out 🙂 We don’t have a reason to eat gluten-free but like you, we try to cut back on carbs now and then. I think that you’ll love this (and hopefully your Mama too). Cheers!

  2. Kelsie | the itsy-bitsy kitchen

    This is brilliant! So many people in my life have cut out gluten so I’m passing this recipe on to all of them. Love it!

  3. This zucchini pizza looks so tasty!

  4. ooh i’ve seen cauliflower pizza before but never zucchini! i think my main concern was the crust sticking together (i’ve seen many a crumbly cauliflower one…), but this looks super cohesive/sticky (i can’t think of any better sounding words at the moment lol).

  5. Hi Katherine! What an amazing pizza! I didn’t realize until reading into the post that the zucchini went into the making of the crust! I LOVE it! I’m always looking for new ways to use zucchini, and though I’m almost at the point of saying …enough zucchini for me this season!!!!…..I’m going to have to make this pizza….just for that beautiful crust! Thanks for sharing your recipe! 🙂

  6. This looks super amazing! What a blessing you have an abundance of zucchini. I really wish I could plant vegetables again 🙂

  7. I have never tried a zucchini pizza crust Katherine, but if it’s one of your tried and true recipes, I’m in! This looks delicious! How lucky are you to have all that zucchini right in your garden!

  8. What an awesome idea Katherine!!! I love this! Definitely on the list to try 🙂

  9. I love everything about this pizza. Even though I am not a vegetarian or gluten free I gravitate toward a veggie lifestyle. I think I’d love to just tear into that crust and be a happy happy girl!!

  10. I totally love this and need to try it!! Thanks for sharing your fabulous recipe!!! Xoxo 🙂

  11. What a great crust! And those toppings under that cheese is making my stomach growl 😉 . Plus its Friday, doesn’t every Friday deserve a good pizza for dinner? Take care.

  12. Wow!! That’s a clever recipe! I am sure nobody is going to bother about zucchini in a pizza base:D. Moreover, I had thought a zucchini pizza base is going to be very fragile..but the amount of topping its holding up..tells me its gonna be pretty sturdy :)! Great recipe!!

  13. Thanks Katie, I am definately going to use this recipe to make grilled cheese (instead of bread).

  14. How did I miss this? This is just amazing! I’ve never had a zucchini crust and that clearly needs to change! Pinned!

  15. Pingback: Healthier Zucchini Brownies – Love In My Oven

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