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Zucchini Pizza

Zucchini Pizza

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Prep Time 10 minutes
Cook Time 25 minutes
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.