If you love pizza but want a lighter, lower-carb option, Zucchini Pizza is the way to go. This recipe combines the fresh taste of zucchini with the flavors of pizza. It’s a delicious option for lunch, dinner, or even a snack that you don’t have to feel bad about. This zucchini pizza will please both kids and adults, whether you want to eat less gluten or just want to eat more vegetables.

Zucchini Pizza

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method Video Notes

Ingredients

  

For the Zucchini Base:

• 2 large zucchinis
• 2 carrots
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Pizza Topping:

• 1/2 cup pizza sauce homemade or store-bought
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes sliced
• 1/4 cup bell peppers diced (red, yellow, or green)
• 1/4 cup black olives sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• A pinch of red chili flakes optional, for heat

Optional Garnish:

• Fresh basil leaves
• A drizzle of balsamic glaze

Method

 

Step 1: Prepare the Zucchini Base

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash the zucchinis and carrots, cut off the ends. Using a grater, shred them into fine pieces.
3. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This is key to preventing a soggy crust.
4. In a large bowl, combine the drained zucchini and carrots, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients form a sticky, dough-like consistency.

Step 2: Shape and Bake the Base

1. Transfer the zucchini mixture onto the prepared baking sheet.
2. Using your hands or a spatula, spread it into a pizza shape, about 1/4 inch thick. Make sure the edges are slightly higher to hold the toppings.
3. Bake in the preheated oven for 20–25 minutes, or until the base is firm and slightly golden.

Step 3: Add the Toppings

1. Remove the baked zucchini base from the oven. Spread the pizza sauce evenly over it.
2. Sprinkle shredded mozzarella cheese on top.
3. Add sliced cherry tomatoes, diced bell peppers, black olives, and a pinch of oregano and basil.
4. For a spicy kick, add red chili flakes if desired.

Step 4: Final Bake

1. Return the pizza to the oven and bake for another 10–12 minutes, or until the cheese has melted and is bubbly.
2. Once done, remove from the oven and let it cool for a few minutes before slicing.

Step 5: Serve

1. Garnish with fresh basil leaves and drizzle with balsamic glaze if you like a tangy finish.
2. Slice into squares or wedges and enjoy!

Video

Notes

1. Drain the Zucchini Well: Excess moisture can make the pizza soggy. Use a kitchen towel or cheesecloth to squeeze out all water.
2. Don’t Overload the Toppings: Since the base is delicate, adding too many toppings may cause it to break apart. Keep it simple.
3. Pre-Bake the Base: Always bake the zucchini crust before adding toppings to ensure it holds its shape.
4. Cheese Choice: Mozzarella works best, but you can experiment with cheddar or goat cheese for unique flavors.
5. Herbs are Key: Fresh or dried herbs elevate the pizza and add a burst of flavor.

What to Eat Alongside Zucchini Pizza

Zucchini pizza pairs wonderfully with light sides and refreshing beverages. Some ideas:

• Fresh Garden Salad: Mixed greens with cucumbers, cherry tomatoes, and a lemon vinaigrette.
• Garlic Breadsticks: If you want a slightly indulgent side.
• Herbal Iced Tea or Lemon Water: Perfect for keeping the meal light and refreshing.
• Roasted Vegetables: A side of roasted carrots, zucchini, or bell peppers complements the pizza perfectly.

Health Benefits of Zucchini Pizza

Zucchini pizza isn’t just tasty—it’s packed with nutrients:

• Zucchini is naturally low in calories, so it’s a good food for people who want to lose weight.
  
• Zucchini is good for your heart and immune system because it has a lot of potassium, vitamin C, and vitamin A.
  
• High fiber content: Helps with digestion and makes you feel full longer.
  
• Gluten-Free Option: If you make it without wheat flour, it’s great for people who can’t eat gluten.
  
• Zucchini is full of antioxidants that help fight inflammation and oxidative stress.

If you switch to zucchini pizza, you can enjoy a healthier option without losing taste.

Creative Ways to Use Leftover Zucchini Pizza

Leftover zucchini pizza doesn’t have to be boring. Here are some fun ways to enjoy it:

1. Pizza Croutons: Cut into small cubes and then bake until crispy, then you can use them as a topping for soups or salads.
2. Breakfast Frittata: Chop up leftover slices and mix them with eggs and vegetables to make a filling breakfast frittata.
3. Pizza Wraps: For a quick lunch, wrap slices of pizza in a tortilla with fresh greens.
4. Snack Bites: Cut into small squares and serve with ranch or marinara dip at parties.
5. Zucchini Pizza Salad Bowl: Cut up leftover pizza into bite-sized pieces, mix it with salad greens, and drizzle balsamic vinegar on top.

Frequently Asked Questions About Zucchini Pizza

1) Do I need to pre-cook the zucchini before using as “crust” or base?

Yes, partly. Zucchini contains a lot of moisture; if used raw, it will make the pizza soggy. In most zucchini pizza (or “zucchini crust/slices as base”) recipes, you should slice and lightly salt, then let them sit so excess water is drawn out (pat dry after). Some recipes also roast or pre-bake the slices for a few minutes before adding toppings. This step firms up the zucchini so it can hold sauce and toppings without collapsing.

2) What’s the best way to deal with zucchini’s moisture so the pizza isn’t soggy?

Salt & rest the sliced zucchini for 10–15 minutes; the salt draws out water. Pat dry with paper towels.

Use a wire rack or mesh tray beneath the zucchini during baking to let moisture drip.

Partially pre-bake / roast the zucchini base for a few minutes before adding toppings, so it’s somewhat dried and firm.

Don’t overload with sauce or wet toppings — use a light layer of sauce, and avoid excessive juicy vegetables unless they’re pre-cooked/dried.

Use thicker cheeses or firm toppings rather than watery ones (e.g. avoid fresh mozzarella that’s too wet unless well-drained).

3) Can zucchini pizza replace regular pizza dough — is it low-carb/keto-friendly?

People who consume gluten-free, low-carb, or keto meals do like pizzas prepared with zucchini. They utilize pieces of zucchini instead of dough (or zucchini “crust”) to get rid of the carbohydrates in the dough. Zucchini pizza may be a pleasant, lighter, and keto-friendly choice if the toppings (sauce, cheese, meats) are low in carbohydrates.

4) Which toppings work best on zucchini pizza without overpowering it?

Because zucchini is milder and softer, go with toppings that are flavorful but not too heavy or watery. Good options include:

• Tomato sauce (use thicker crushed or paste, not watery crushed tomato)
• Shredded or firmer cheeses (part-skim mozzarella, parmesan, cheddar)
• Cooked / sautéed meats (chicken, turkey, sausage)
• Roasted or grilled vegetables (bell pepper, mushrooms, onions)
• Herbs (basil, oregano) and a light drizzle of olive oil
• Optional finishing garnish (fresh greens, chili flakes)

Avoid toppings that release a lot of moisture (fresh juicy tomatoes, uncooked mushrooms) unless pre-cooked first.

5) What oven temperature and bake time work best?

Zucchini pizza generally bakes best at higher heat (e.g. 425–450 °F / 220–230 °C) for a shorter time, so the toppings melt and the edges crisp, but the zucchini doesn’t overcook and turn mushy.

Bake for 8–15 minutes, depending on zucchini thickness and topping load. Start with a partially crisped base (pre-bake) for ~5–7 minutes before adding toppings, then return to the oven until cheese melts and edges look done.

6) Can I make zucchini pizza in an air fryer or on a grill?

Yes — both are viable, with adaptations:

Grill / BBQ: Use thick-cut zucchini slices or planks, lightly brush with oil, grill one side until grill marks appear and moisture reduces. Flip, then add sauce and toppings (on the cooler part of the grill) and close lid until cheese melts. Use indirect heat so zucchini doesn’t overcook.

Air fryer: Preheat the basket; place zucchini slices in a single layer, air fry for a few minutes to dry/firm them, then add sauce & toppings and return to air fryer (lower temp) until cheese melts.

7) How should I serve, store leftovers, and reheat zucchini pizza for the best texture?

Serving: Let the pizza rest for 2–3 minutes after coming out of the oven; this helps the toppings set and makes slicing easier. Use a sharp knife or pizza cutter.

Storing leftovers: Refrigerate in an airtight container. Because zucchini retains moisture, leftovers may soften a little over time.

Reheating: Best is to reheat in a hot oven (or toaster oven) at ~375–400 °F (190–200 °C) for ~5–8 minutes to crisp up again. You can also use a skillet on medium heat (cover for a minute to melt cheese) to restore some crisp. Microwaving is convenient but may make it soggy — use only for brief warms.

Final Thoughts

Zucchini pizza is a tasty and adaptable dish that lets you enjoy pizza without feeling guilty about it. It has fresh toppings, a crispy crust, and endless ways to make it your own, so it’s great for anyone who wants to eat better, try something new, or impress friends with a unique pizza twist.

Your family will love zucchini pizza, whether you make it for dinner, pack it for lunch, or use leftovers to make fun snacks. Make this recipe today and see how vegetables can become a delicious, comforting meal that everyone will enjoy.

“Crispy, golden, and full of flavor—our zucchini recipe is a must-try this fall!”