Zucchini Pizza Crust Recipe

4.63 from 8 votes

This golden brown zucchini pizza crust is easy to make and super delicious. It's the perfect way to use up extra zucchini.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 738kcal

Author Heather Dessinger

2 cups zucchini (grated)
4 tbsp coconut flour
4 tbsp cassava flour
½ cup mozzarella cheese (plus more for topping)
3 medium to large eggs
¼ tsp unrefined sea salt
1 tsp onion powder
1 tsp organic Italian seasoning
pizza sauce
favorite toppings of your choice (parmesan cheese, mozzarella, pepperoni, oregano, fresh basil, veggies, etc.)

Place a large baking sheet in the oven and preheat oven to 450°F.
Shred zucchini with a box grater.
Mix the grated zucchini in a food processor with salt, onion powder, coconut flour, cassava flour, cheese, and eggs until it resembles applesauce. Although the mixture doesn't resemble traditional pizza dough at this stage, don't worry. It firms up beautifully.
Using a silicone spatula, spread the mixture into the shape of a pizza crust on parchment paper. The crust should be 9-10 inches wide - any bigger and it will be challenging to flip. I like to make the edges a little thicker so that it looks like a traditional crust.
Slide the heated baking sheet under the parchment paper and place the crust in the oven. Bake for about 15 minutes.
Remove the crust from oven and place a sheet of parchment paper over the top. With oven mitts on both hands, pull the parchment paper the crust is resting on toward you. It should be slightly off the baking sheet. Place one hand underneath the crust and one hand on top, then flip the crust and place it back on the baking sheet.
Place the baking sheet back in the oven and bake for about 10 more minutes.
Remove the crust from the oven and add pizza toppings. Switch your settings from Bake to Broil and remove the pizza when the pizza is melted.

Toppings not included in nutrition facts.