Name: Zucchini Pizza Crust (Gluten-Free, Low-Carb)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium to large zucchini (yields ~1½ cups grated); 1 cup shredded mozzarella cheese; 2 eggs; 2 tablespoons coconut flour; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon sea salt (for drawing out moisture)

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Zucchini Pizza Crust is a low-carb, gluten-free alternative to traditional pizza dough that’s both healthy and surprisingly satisfying. Made with freshly grated zucchini, eggs, mozzarella cheese, and a touch of coconut flour, this crust bakes up golden and sturdy enough to hold all my favorite toppings. It’s perfect when I’m craving pizza but want something lighter and more nutrient-dense.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together with just a handful of ingredients I usually have on hand. It’s naturally gluten-free, low in carbs, and packed with flavor. The crust turns out golden and slightly crisp, holding up well under any topping combo I go for. Whether I’m watching carbs or just trying to get more veggies in, this zucchini crust never disappoints. Plus, it’s freezer-friendly, so I can always have a base ready when a pizza craving strikes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh zucchini
Mozzarella cheese, shredded
Eggs
Coconut flour
Garlic powder
Oregano
Basil
Sea salt (for drawing moisture out of the zucchini)

Directions

I start by rinsing the zucchini and cutting off both ends. Then I shred it using a box grater.
I place the shredded zucchini in a colander, toss it with sea salt, and let it sit for 15–20 minutes so it releases its water.
After that, I squeeze out all the excess liquid using a clean kitchen towel or paper towels—this step is key for a firm crust.
I add the drained zucchini to a mixing bowl along with shredded mozzarella, eggs, coconut flour, garlic powder, oregano, and basil. I mix it all until well combined.
I spread the dough into a circle on a parchment-lined baking sheet or plate (if I’m using a pizza stone), then bake in a preheated oven at 400°F for about 15 minutes, or until golden brown.
Once the crust is baked, I let it cool completely before adding toppings. After that, I return it to a 350°F oven with toppings for about 10 minutes, just until everything is heated and bubbly.

Servings and timing

This recipe makes about 6 slices.
Prep time: 20 minutes
Cook time: 15 minutes for the crust + 10 minutes after topping
Total time: Approximately 45 minutes
Calories per slice: 69 kcal

Variations

I’ve experimented with a few versions of this crust. Sometimes I swap the coconut flour for almond flour, but I use more since almond flour isn’t as absorbent. I also like adding a bit of Parmesan cheese to the mix for extra flavor. When I’m in the mood for a spicier base, I throw in a pinch of red pepper flakes. This crust is really versatile—great with tomato sauce, pesto, or even as a base for a breakfast pizza.

Storage/Reheating

When I want to make the crust ahead, I bake it and let it cool completely. Then I wrap it in plastic wrap and store it in an airtight freezer bag. It keeps well in the freezer and reheats beautifully. I can also make it earlier in the day, refrigerate it covered, and add the toppings just before serving. To reheat, I pop it in a 350°F oven for about 10 minutes.

FAQs

How much zucchini do I actually need once it’s grated?

I use about 1½ cups of grated zucchini from 2 medium to large zucchinis. The exact amount can vary, but that measurement works well for the balance of ingredients.

Can I use almond flour instead of coconut flour?

Yes, but I need to use more almond flour since it’s less absorbent than coconut flour. I usually increase the amount slightly and watch the texture of the dough.

Does this crust taste like coconut?

I don’t think it has a strong coconut flavor, especially once the toppings are added. If I’m sensitive to coconut flavor, a neutral cheese and lots of herbs help balance it out.

Can I freeze the zucchini crust after baking?

Yes! I always cool it completely, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. It keeps well and is great for quick meals later.

Do I need a pizza stone?

Not at all. I’ve made this with a pizza stone and without—it works either way. The stone can help get a slightly crispier bottom, but a baking sheet does the job just fine.

Conclusion

This zucchini pizza crust has become a go-to in my kitchen. It’s easy, healthy, and perfect for customizing with whatever toppings I have on hand. Whether I’m trying to cut carbs, eat more veggies, or just try something new, this recipe delivers every time. It’s one of those meals I make on repeat—and I never get tired of it.