Zucchini Pizza Crust (Gluten-Free, Low-Carb)
This Zucchini Pizza Crust is a healthy, low-carb, gluten-free alternative to traditional pizza dough—perfect for keto or veggie-forward meals. Made with zucchini, mozzarella, and coconut flour, it bakes into a crisp, flavorful base that’s sturdy enough for all your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 slices
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
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)
Instructions
- Grate zucchini and place in a colander. Sprinkle with sea salt and let sit for 15–20 minutes.
- Squeeze out as much moisture as possible using a kitchen towel or paper towels.
- In a bowl, mix zucchini with mozzarella, eggs, coconut flour, garlic powder, oregano, and basil.
- Spread mixture into a circular crust on parchment paper on a baking sheet or pizza stone.
- Bake at 400°F for 15 minutes or until golden.
- Let cool, add desired toppings, then bake at 350°F for another 10 minutes.
Notes
- Swap coconut flour with almond flour (use slightly more).
- Add Parmesan or red pepper flakes for variation.
- Crust can be made ahead and frozen after baking.
- No pizza stone required; a baking sheet works well.
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
