Crispy Zucchini Pizza Crust (4 Ingredients)
This zucchini pizza crust is a fast low-carb base for all your favorite toppings. It comes together with just four main ingredients and bakes up sturdy enough to pick up like a real slice.
The crust gets its crisp edges from grated zucchini squeezed bone-dry and a mix of melted cheese that acts as the binder. It’s the kind of dinner you can pull off on a weeknight without needing any special flour or equipment.
Why This Zucchini Crust Works
The secret is getting every last bit of water out of the zucchini before mixing. Even a little extra moisture will steam the crust from the inside, and no amount of baking will fix it. I squeeze it in a clean kitchen towel until the shredded zucchini feels almost dry to the touch.
Using part-skim low-moisture mozzarella gives the crust structure without turning greasy. The almond flour adds just enough body so the dough holds together, but it stays thin and cracker-like around the edges.
Ingredients
- 2 medium zucchini (about 1 lb / 450g): look for firm ones with no soft spots
- 1 cup (4 oz / 115g) shredded part-skim mozzarella: low-moisture cheese keeps the crust from getting soggy
- 1/4 cup (25g) almond flour: adds structure without making the crust heavy
- 1 large egg: helps bind everything together
- 1 tsp Italian seasoning: or use dried oregano and basil
- 1/2 tsp garlic powder: optional but I never skip it
- Salt and black pepper: to taste
Variations / Substitutions
- Cheese: Swap mozzarella with sharp cheddar for a bolder flavor, or use a mix of mozzarella and 2 tbsp parmesan for extra savory notes.
- Almond flour: Substitute 1 tbsp coconut flour, but the crust will be denser. Squeeze the zucchini extra well since coconut flour absorbs more moisture.
- Seasoning: Trade Italian seasoning for taco seasoning or everything bagel spice to change the vibe.
- Dairy-free: Use a shredded plant-based mozzarella that melts. The texture may be slightly softer, but it works.
If you like vegetable crusts, check out my Cauliflower Pizza Crust.
How To Make Zucchini Pizza Crust
Step 1: Shred and Drain the Zucchini
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Grate the 2 medium zucchini on the large holes of a box grater. Toss the shreds with a generous pinch of salt in a colander and let them sit for 10 minutes to draw out moisture. Grab handfuls of zucchini and squeeze hard over the sink, then wrap them in a clean kitchen towel and wring out every last bit of liquid until the shreds feel dry and fluffy.
You should end up with about 1 cup of tightly packed, very dry zucchini. If it still feels damp, keep squeezing — excess moisture here is the number one reason the crust turns out soft instead of crisp.
Step 2: Mix the Crust Dough
In a medium bowl, combine the squeezed zucchini, 1 cup shredded mozzarella, 1/4 cup almond flour, 1 large egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and a pinch of salt and pepper. Stir with a fork until the mixture comes together into a sticky, cohesive mass.
It will look a little shaggy and wet at first, but keep mixing; the cheese will start to bind everything. The dough should hold its shape when you press a spoonful together.
Step 3: Shape and Par-Bake
Scrape the dough onto the prepared baking sheet. Use a spatula or your fingers to spread it into a thin, even round about 10 inches across, aiming for 1/4 inch thickness. The edges can be slightly thicker to form a rim. Bake for 12 to 15 minutes, until the surface is golden brown and the edges look crisp.
The crust will release easily from the parchment when it’s done. If any edges are still pale, give it another 2 minutes. This first bake sets the structure so the crust can support toppings without collapsing.
Step 4: Add Toppings and Broil
Remove the crust from the oven and add your sauce, more cheese, and whatever toppings you like. Return the pizza to the oven and broil on high for 4 to 6 minutes, just until the cheese bubbles and begins to brown in spots. The broiler gives you that pizzeria-style finish without overcooking the base.
Slice the pizza hot and serve right away while the edges are cracker-crisp and the cheese is stretchy. The crust holds up well to a knife or even your hands.
A Few Notes Before You Start
- Squeeze until dry: A thin dish towel or cheesecloth works better than paper towels. Twist and twist until no more liquid drips out.
- Don’t overcrowd toppings: Keep the sauce layer thin and the cheese moderate so the crust stays crisp beneath the weight.
- For extra crunch: After par-baking, flip the crust and bake it 3 more minutes on the second side before adding toppings. This makes both sides golden.
- Use pre-shredded cheese with care: It often contains anti-caking agents that can affect melting. Shred your own if possible, but pre-shredded is convenient and still works fine.
Keep an eye on the thickness; it changes the bake time slightly.
| Crust Thickness | Par-Bake Time | Final Broil Time |
|---|---|---|
| 1/4 inch | 12-15 mins | 4-6 mins |
| 1/2 inch | 16-18 mins | 5-7 mins |
Keeping Zucchini Crust Fresh
- Refrigerate: Wrap a baked, untopped crust tightly in foil for up to 3 days.
- Reheating: Reheat in a 375°F (190°C) oven for 5-7 minutes to crisp the edges back up. If the crust is already topped, store it in an airtight container and reheat in a skillet over low heat to avoid a soggy bottom.
Frequently Asked Questions
Can I make this without almond flour?
Yes, swap in 1 tablespoon of coconut flour and skip the salt in the dough. The crust will be denser, so you may need an extra minute or two of par-baking.
Why did my crust come out soft in the middle?
Most likely, not enough moisture was squeezed from the zucchini. Even a little extra liquid will steam the crust. Next time, weigh the squeezed shreds — you want about 5 to 6 ounces.
Can I use a different cheese?
Low-moisture mozzarella is ideal, but provolone or a mix of mozzarella and Parmesan work well. Avoid fresh mozzarella; it adds too much water.
Can I make the crust ahead of time?
Yes, par-bake the crust, let it cool, then wrap and refrigerate for up to 2 days. When ready, top and broil directly from the fridge. You may need an extra minute under the broiler.
Zucchini Pizza Crust Recipe
Ingredients
Method
- Heat oven to 425°F (220°C). Grate zucchini onto a towel, salt lightly, let sit 10 min, then squeeze very dry.
- Mix squeezed zucchini, mozzarella, almond flour, egg, Italian seasoning, garlic powder, salt, and pepper until a cohesive dough forms.
- Spread dough into a 1/4-inch thick round on parchment-lined sheet. Bake 12-15 min until golden and crisp.
- Top with sauce and cheese, then broil 4-6 min until bubbly. Slice and serve.
