Craving a pizza night but trying to be healthy?
Imagine sinking your teeth into a delicious, golden-brown pizza crust that’s not only guilt-free but also packed with zucchini goodness! This Zucchini Pizza Crust Recipe will blow your mind with its ease and flavor. Say goodbye to traditional crusts and hello to a delightful twist—it’s quick, healthy, and simply irresistible.
Why make this recipe
You might be thinking, “Why fork over my pizza night to zucchini?” Well, here’s why:
- Easy Cleanup: There’s basically no mess here! You whip it together in one bowl and pop it in the oven.
- Guilt-Free Goodness: Get your veggies in while enjoying a classic favorite. Who says pizza can’t be healthy?
- Family-Friendly Fun: Kids and adults alike will love it! Try getting your little ones involved—watching them wrestle with zucchini might just be the highlight of your day. 😊
Ingredients
You don’t need fancy stuff — just these basics!
- 4 cups grated fresh zucchini (from about 2 medium zucchini; 250 g when squeezed dry)
- 2 ounces Parmigiano-Reggiano cheese (finely grated)
- 8 ounces low-moisture mozzarella cheese (grated)
- 2 eggs (at room temperature, beaten)
- 2/3 cup tapioca starch/flour (you may need less if your cheeses are pre-grated)
- A light drizzling of extra virgin olive oil (if necessary)
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- Tomato sauce
- Additional mozzarella cheese
- Gluten-free pepperoni
- Sautéed mushrooms
Directions
Ready to dive in? Here’s how to make the magic happen in just a few easy steps:
- Preheat your oven to 450°F. Place a pizza stone or overturned baking sheet in the oven as it preheats.
- Line a pizza peel or flat surface (like a large cutting board) with a sheet of unbleached parchment paper, and set it aside.
- In a large bowl, mix the dry grated zucchini, Parmigiano-Reggiano, mozzarella, eggs, tapioca starch, and optional spices until well combined. The mixture will be thick but soft, just like your favorite pizza dreams!
- Spread the mixture onto the parchment paper using a moistened silicone spatula or large spoon, forming a 13-inch round.
- With wet hands or a spatula, even out the edges around the perimeter.
- Slide the pizza onto the pizza stone or overturned baking sheet in the oven.
- Bake for 15 minutes or until the pizza is a lovely light golden brown on top.
- Remove the pizza from the oven, add your desired toppings, and return it to the oven for another 5 minutes, just until the cheese melts and the edges crisp up nicely.
- Let it set for 2 minutes before slicing it into wedges. Enjoy warm!
- Any leftovers? Cover them and stick them in the fridge for at least 3 days. They’re delightful cold or warmed up in a toaster oven!
How to make Zucchini Pizza Crust Recipe (Overview)
Whipping up this crust is as easy as pie (pun intended). First, you’ll mix everything in one bowl, making it super simple. Pro tip: Use a cheese grater for the zucchini—it saves time and effort! Once your dough is mixed, spread it out on parchment paper. It’s crucial to keep those edges neat and even; nobody wants a lopsided pizza! Bake away, add toppings, and you’re golden. 🎉
How to serve Zucchini Pizza Crust Recipe
This crust calls for toppings, and you can get as creative as you’d like! Think vibrant tomato sauce spread evenly, layers of melted mozzarella, and crispy gluten-free pepperoni on top. Serve it piping hot, and you’ll savor every crunchy bite topped with aromatic basil. The delightful mix of colors and textures will have everyone coming back for seconds—maybe even thirds!
How to store Zucchini Pizza Crust Recipe
Left your pizza party early? No worries! This zucchini pizza crust keeps well in your fridge for about 3 days. Simply cover it up to retain that freshness. When you’re ready, you can pop it in the microwave for a quick reheat or warm it up in a toaster oven.
Tips to make Zucchini Pizza Crust Recipe
Let me share a few insider tricks with you:
- Squeeze out excess moisture from the zucchini before mixing to keep your crust crispy.
- If you want a stronger cheese flavor, increase the Parmigiano-Reggiano without drastically changing the moisture content.
- For a quicker cleanup, use parchment paper on your pizza stone. It’s a game changer!
- Feeling adventurous? Experiment with spices to match your mood—Italian seasoning, red pepper flakes, you name it!
Variation
Want to mix it up? Go vegan by swapping out the eggs for a flaxseed mixture. Or make it a Mediterranean delight by adding spinach, feta, and olives as toppings. The options are endless, and it’s just as easy to customize as it is to make!
FAQs
Can I freeze the Zucchini Pizza Crust?
Yes! Allow it to cool completely, wrap it securely, and freeze for up to 2 months. Just thaw before baking!
Can I use other types of cheese?
Absolutely! Feel free to swap out the mozzarella for cheddar or any cheese you adore. Just keep the moisture level in check.
What if I don’t have tapioca flour?
If you’re in a pinch, you can use almond flour or coconut flour, but adjust the amount accordingly to maintain the right dough texture.
📌 Pin this recipe for your next cozy dinner night!
Zucchini Pizza Crust
Ingredients
Pizza Crust Ingredients
- 4 cups grated fresh zucchini (from about 2 medium zucchini; 250 g when squeezed dry) Squeeze out excess moisture before mixing.
- 2 ounces Parmigiano-Reggiano cheese (finely grated) Increase for a stronger cheese flavor.
- 8 ounces low-moisture mozzarella cheese (grated)
- 2 large eggs (at room temperature, beaten) Can be substituted with a flaxseed mixture for a vegan option.
- 2/3 cup tapioca starch/flour Adjust amount if using pre-grated cheeses.
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1 light drizzle extra virgin olive oil For greasing if necessary.
Toppings
- 1 cup tomato sauce Spread evenly on the crust.
- 1 cup additional mozzarella cheese For topping.
- 1/2 cup gluten-free pepperoni Optional.
- 1/2 cup sautéed mushrooms Optional.
Instructions
Preparation
- Preheat your oven to 450°F. Place a pizza stone or overturned baking sheet in the oven as it preheats.
- Line a pizza peel or flat surface with a sheet of unbleached parchment paper, and set it aside.
- In a large bowl, mix the grated zucchini, Parmigiano-Reggiano, mozzarella, eggs, tapioca starch, and optional spices until well combined.
- Spread the mixture onto the parchment paper, forming a 13-inch round.
- Even out the edges with wet hands or a spatula.
Baking
- Slide the pizza onto the pizza stone or overturned baking sheet in the oven.
- Bake for 15 minutes or until the pizza is light golden brown on top.
- Remove from oven, add desired toppings, and return to the oven for another 5 minutes.
Serving
- Let it set for 2 minutes before slicing into wedges. Enjoy warm!
Notes
Printable Recipe Card
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