Zucchini Pizza Crust

Hello everyone! I’m Lauren, and I write for the blog Oatmeal with a Fork. I’m so happy to be guest posting for Linda today. I’ve been linking up to her Gluten-Free Wednesdays pretty much since I started blogging and am a fan of her and her recipes.

Today, I’m sharing one of my most popular and pinned recipes, Zucchini Pizza Crust. This is a great summer recipe because zucchini is fresh and in season!

Zucchini Pizza Crust

When I originally created this, I had been unable to get the popular cauliflower pizza crust to work for me, so I wanted to use another vegetable in its place. Zucchini works great, because you can ‘sweat’ the squash with salt and squeeze out the excess water. When combined with a few other ingredients, the crust not only holds together well, but it also has a chewy/crispy bite that will remind you of real pizza.

5.0 from 2 reviews
Zucchini Pizza Crust
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 2 cups zucchini, finely grated, lightly packed
  • ½-3/4 cup almond meal
  • 1 egg, lightly beaten, (vegans, use a chickpea egg: 4 Tablespoons chickpea flour + 4 Tablespoons water)
  • 1 Tablespoon avocado oil (or another high smoke point oil such as walnut or coconut)
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt (you don’t need much because the zucchini will retain some)
  1. Place the grated zucchini in a strainer.
  2. Sprinkle the zucchini with some salt, toss it to disperse.
  3. Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
  4. Preheat the oven to 400 degrees.
  5. Place the grated zucchini into a dry dish towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
  6. Mix all of the ingredients together in a bowl.
  7. Add almond meal as needed to make a dough (not too wet, not too dry).
  8. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
  9. Place the pan on the bottom rack of the oven and bake for 20 minutes.
  10. Then place the pan on the top rack of the oven for about 8 minutes, until browned.
  11. Remove the pan and flip the crust.
  12. Bake for another 5 minutes.
  13. Remove the crust.
  14. Turn the oven up to 500 degrees.
  15. Top the pizza with sauce or pesto, cheese, vegetables....whatever floats your pizza boat!
  16. Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.
  17. Remove and let cool for 5-10 minutes to let everything set.
The nutrition facts is based on 1 cup of almond meal and 1 chicken egg. Weight Watchers points (new system): 6
Nutrition Information
Calories: 223 Fat: 17.8 g Saturated fat: 1.7 g Unsaturated fat: 16.1 g Carbohydrates: 10.4 g Sugar: 2.7 g Sodium: 223 mg Fiber: 5.2 g Protein: 9.7 g Cholesterol: 55 mg

This would be wonderful topped with my Easy and Healthy Homemade Pizza Sauce, along with any other cheeses, veggies, or meats that you like!

And if you’re still in search of the perfect cauliflower crust, you may want to check out my most recent post, Personal Pan Cauliflower Pizza Crust.

What is your favorite way to top a pizza?

I love artichokes, mushrooms, and olives on pizza if I’m using a marinara sauce, and goat cheese and caramelized onions if I’m using pesto.

Lauren_GoslinLauren Goslin is a business graduate and culinary enthusiast. She lives in Tucson, Arizona with her husband, a local firefighter, and their two daughters, Jade and Natalie.

In her late teens, Lauren began experiencing an onslaught of symptoms that rapidly decreased the quality of her day to day existence. Though she still struggles with various food allergies, she is doing much better. She loves to create recipes for Oatmeal with a Fork and hopes to help others discover tasty ways to eat in spite of their own allergies and sensitivities.

This post may contain affiliate links. See my disclosure policy for more information.


  1. says

    Lauren, I’ve been waiting all week to read this post! I kept seeing little blips about it on my reader, your blog, GF Wednesdays, etc. What a great recipe! And I had no idea you could make chickpea eggs! And you just named my favorite toppings – artichoke, olives, mushrooms. YUM! Can’t wait to try my favorite toppings on your crust!

  2. Karen says

    I have made this recipe 2 times and completely love it.. wondering if you can make crackers out of this same recipe.

    • says

      Karen, I’m glad to hear that you love the recipe. I don’t know about making crackers, but if you give it a try, be sure to let us know how it goes.

  3. Belinda says

    I have tried this it is terrific it’s better then the real could I get more ideas thanks for coming up with healthy better ways to eat. Do you do meal plans as well .?

  4. Diana says

    This is great. I too had a problem with the cauliflower pizza crust. I love how versital zucchinni is I can’t wait to try this. Thanks for post.

  5. Jennifer says

    I made these for my daughter and I yesterday. She didn’t even ow the crust was veggies ( she is 19 not a child). I also thought they were very good.

  6. Melissa says

    I made this today. It was the tastiest crust ever! My oven seems to bake quickly so the cooking times were too long for me. The first 20 min on lower rack was enough before flipping and adding toppings.

    I used closer to a cup of almond meal. Topped it with my favorite toppings…EVOO, garlic, basil, sliced tomatoes, thinly sliced yellow squash, lightly sautéed red onion, sliced baby portabellos, and spinach, sliced black olives and topped it off with a little shaved Parmesan, Feta, & mozzarella…it was delicious!

    Thanks for sharing! I will definitely try it again!

  7. Kim says

    What could you substitute the almond meal with? We have an allergy to that, but this sounds wonderful, I would like to try it.

  8. Lori says

    Don’t be afraid of this recipe. It is well worth the time and effort. I’m thinking about eating the crust alone next time. It is a little time consuming so make sure you can dedicate yourself to enjoy the whole process!

  9. says

    Wow Lauren! What an amazing recipe no grains:) I too suffer with food sensitivities as does my younger sister. This is such a blessing to read about a tested recipe thank you for sharing this. Many many folks are going to wish that they know this to improve their health:)

  10. Anita says

    This sounds terrific! Zucchini is my fav veg since switching to AIP.
    I wondered if there is any substitution for almond meal? As I am allergic to almonds and all forms off :( I run into this problem a lot! Also as I live in Switzerland sometimes things are not easily accessible :(
    Until I can figure out an alternate, I may have to stick to my quinoa and sweet pot pizza base!
    Thanks for sharing 😉

  11. Susanne Easterday says

    My husband is dietibetic He is on a low carb diet. This zucchini crust for pizza sounds great. Would live to have more low carb and salt recipes. Thank you

  12. LLL says

    Hmmm…for the almond avoiders…I tried without the almond meal. Zucchini, 2 eggs & 1 tbsp coconut flour (not sure if I needed it but it looked so wet) it worked!

  13. Maylin Aguero Villalta says

    Gracias por sus recetas.Me gustaria saber mas sobre recetas para celiacos.

  14. Jessica says

    mase this for dinner tonight, a hit with me, my wheat-loving husband and sometimes fussy toddler :-)

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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