Zucchini Pizza

Zucchini Pizza on Plate

Because I’m restricting carbs this month, I wanted to make a pizza Friday night that didn’t use any grains.  I’m sure there are some great almond flour recipes out there, but I didn’t have time to search for them.

Instead, I adapted my zucchini crust pizza slightly by using almond four in place of the rice flour, but the bulk of the crust is made of zucchini and eggs.  It really makes a great pizza.

Gluten-free son had been away all week and came home Friday night hungry.  When he tried a piece of this cold, he loved it!  I’ll be making a lot more of it, I’m sure.

Zucchini Pizza on Stone.jpg

The tricky thing about this recipe is the moisture in the zucchini.  Pressing it with a paper towel will help, and it’s important to let the pizza sit for a while after it comes out of the oven.  When it’s hot, it will fall apart.  Even after it sits, you will probably want to eat it with a fork.

Other than that, it tastes great and gives you that pizza flavor and experience so that you won’t feel like you’re missing out on a favorite food.

Some of you are wondering about a dairy free version.  I used cheddar style goat cheese in the crust and on top.  I do not know how Daiya will work.  You’ll just have to experiment and let us know.  If you eat regular cheese, you could use mozzarella or any kind you like.

4.8 from 4 reviews
Zucchini Pizza
Recipe type: Main Dish
  • 3 cups shredded zucchini
  • ½ cup shredded cheese of choice
  • 2 large eggs, lightly beaten
  • 3 Tablespoons almond flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • pizza sauce
  • shredded cheese
  • toppings
  1. Preheat your oven to 400°.
  2. Grease a round pizza stone or pan.
  3. Squeeze the shredded zucchini with a paper towel to remove some moisture.
  4. Combine all the zucchini, ½ cup shredded cheese, eggs, almond flour, baking soda, and salt in a mixing bowl.
  5. Spread the zucchini onto the prepared pizza stone or pan.
  6. Bake for 15 minutes. The oven will be steamy, be careful when you open it.
  7. Remove the pizza and reduce the heat to 375°.
  8. Top the zucchini crust with pizza sauce, cheese and toppings of choice.
  9. Return to the oven for 15 minutes more.
  10. Let the pizza sit for 15 minutes before cutting.

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  1. says

    I agree with your son on “testing” your pizza cold. That might have just been timing, but if pizza passes the cold test, it’s golden. 😉 Can’t wait to try this, Linda! It really looks fantastic. :-)


  2. Resa says

    Question – could squash be substituted instead of zucchini, or is there a textural difference that would make that a bad idea?

  3. Carrie J. says

    Just made this for dinner tonight (doubled it) and it was a HUGE hit with our family of 11! Thank you so much for recipe after recipe that pleases the whole family.

  4. Barb Munro says

    I made this for dinner last night and….WOW! I loved it! It completly fufilled my craving for pizza :-).

  5. says

    this sounds delightful! I can’t wait to try it! Question though…can the “crust” be cheese (of any kind) free? Or is this what helps bind also?
    Thanks! I love following your blog!

    • says

      Lina, I think it would be possible to make it without any cheese, but I’ve never tried it. If you do, let me know how it works.

  6. Cindy W. says

    I made this the other night and it was AMAZING! I used fresh tomatoes and a little bacon for my toppings. I will definitely be making it again. I’m already craving it. Thank you for sharing your recipe.

  7. Tamara says

    This looks really good. I wonder what I can use as an egg substitute. Our house is gluten, dairy, egg free.

  8. Julie says

    This crust looks great – do you think it would work just as well with coconut flour instead of almond? Thanks!

    • says

      Julie, I have not used coconut flour very much, but I do know that it absorbs a lot of liquid. In most cases I wouldn’t use coconut flour as a substitute for other gf flours. In this case, there tends to be a lot of liquid in the recipe, and coconut flour might be useful. I really have no idea how it would turn out though. If you give it at try, let me know how it goes.

      • Julie says

        It turned out pretty well! It was still a little moist, actually, so the cocout flour didn’t absorb too much liquid at all (maybe I didn’t get enough out of the zucchini beforehand). The edges were perfect, so maybe next time I’ll just cook it a little longer before putting the toppings on. Thanks!

  9. says

    Hi Linda, thanks so much for this recipe! I found you via Mrs Ed’s blog (where she featured your zucchini crust) and I think my life will never be the same! I don’t do too well with a high concentration of gluten so I usually avoid pizza (though I love it!). Now I think I’ll be eating it all the time… not sure if that’s a good or a bad thing, haha :)

  10. Lauren says

    This didn’t work out for me :( It was way too eggy and just wasn’t crisp at all, which is the most important thing about pizza crust IMO

  11. Caroline says

    I’m so excited to find this recipe. I thought I’d share a ‘removing moisture’ tip about the zucchini. If you place the shredded zucchini in a bowl, sprinkle some salt, mix, then let stand for 5 or 10 minutes. The salt will draw out some water from the zucchini :) next just drain :)
    I plan to do this tomorrow and will let you know how things turn out. :)

  12. Rachelle says

    I make this all the time. Instead of red sauce I make a fresh pesto and add caramelized onion and grilled chicken.
    My three 20+ body builder cousins who only eat meat meat meat s arced it down and demanded I teach their mom how to make it.

  13. Judy says

    I was super excited to find this pizza crust recipe. It turned out soggy could it be because I substituted a gluten free flour blend for almond flour (due to tree nut allergy)? Loved the flour but not super excited about the texture. Thanks so much!

    • says

      Yes, it could be from the flour blend, but more likely it was too much moisture in the zucchini. If you try it again, but sure to squeeze it out well with the paper towels. It depends somewhat on the zucchini.

  14. Mary says

    I just made this recipe and it was very tasty. It was, however, extremely soggy. I couldn’t get it off the pan. I squeezed the zucchini twice before mixing and thought I got a lot of the moisture out. Do you think I had too much zucchini? How thick is the crust supposed to be? Also, when you say 3 cups of zucchini do you mean 3 compacted? Thanks for sharing, I will definitely try it again.

    • says

      It could depend on the zucchini you used. Larger ones contain more water, so try using smaller ones. I use 3 cups lightly packed. The crust is pretty thin. I hope it works better for you next time!

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