My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. &mdash;Ruth Denomme, Englehart, Ontario

Zucchini Crust Pizza

zucchini

egg substitute

all-purpose flour

salt

mozzarella cheese, divided

Parmesan cheese, divided

tomatoes,

red onion

julienned bell pepper

oregano

basil

basil,

14g protein. <b>Diabetic Exchanges</b>: 2 lean meat

I had a gigantic zucchini from our garden that I used. 2 cups was still only about 1/4 of it.
I used 1/2 cup flour as others suggested.
Topped with pasta sauce, onion, mushrooms, bell pepper and kalamata olives.
This came out pretty good, more like a frittata than a pizza.

This tasted so good! I read a comment from a user that added some extra flour to the recipe. This helped a lot as my mixture was still a bit wet before putting it into the over. Also switched up the toppings a little bit. Used shredded carrots instead of the tomato and I added a thin layer of tomato sauce. Absolutely delicious!

This is a really great recipe and super easy to follow! The only thing I do differently though, is I do 3/4 cup of flour instead of 1/4. The crust comes out thicker and the pizza slices will hold together when picked up.

Really good. I added a little extra flour because it was really sticky without it. It got very brown after 10 minutes. I think next time I’m going to bake the crust at 400 instead of 450 and 350 instead of 400. Also on top I used the cheese as directed but put 1/2# cooked sausage and 1/2 can of black olives, chopped on top sprinkled with granulated garlic

I wanted a firmer "crust" so I shredded 5 medium zucchini, mixed the shreds with 1 teaspoon kosher salt and let it sit for 15 minutes.  I then put all in a clean dish towel and squeezed out all of the liquid (there's a lot!!!).  I got about 3 cups of drier zucchini.  I proceeded with the original recipe except I used 1/3 cup AP flour and 1/3 cup white whole wheat.  I baked the "crust" for 10 minutes and then added the toppings and baked it for an additional 20 minutes.  SOOOOOO delicious!Next time I will use some fresh garlic!I made this again with a few changes.  I added 2 cloves of garlic to the 3 cups of dried zucchini.  I used coconut flour, and I spread the mixture into a rectangle onto a well greased, tin foil lined baking sheet.  Proceeded with the recipe.  Again, delicious, and easier to cut into portions using a wide spatula.  Definitely a keeper!

This is a keeper recipe!  I did make sure the zucchini was as dry as possible and pretty finely shredded (but not pulpy).  I put it in the dry towel and squeezed out the water and then repeated again with another dry towel.  I also used parchment paper without oiling and spread it a little bigger than 12".  The Parmesan cheese helps crisp the crust so I added a little more as well.  It came out as a crust but don't expect it to be like a bread crust. I will experiment with other toppings when I make it again  (soon).  Thanks for a great recipe!

Terrible recipe! Huge fail.  I’m sure the problem for me was the zucchini was still too wet even though I squeezed and drained as much as I could before mixing.  I added an extra 1/4 cup flour and it was still wet. I was hoping after baking in such a hot oven that would help. Nope. I ended up scooping everything off the pizza pan with all the toppings, reformed it on a nonstick cookie sheet and baked at 450 for another 15 minutes.  It was like a zucchini casserole since all the toppings were smashed together. There should be an extra step in the instructions to get the zucchini drier.

Pretty good. It's something different from our normal eating routine, so that was nice! It definitely has a quiche like quality. As another reviewer suggested, I squeezed out my zucchini with a clean dish towel. Next time I think I would put some garlic in the crust. Also, use parchment paper, NOT wax paper... otherwise grease/corn meal your pan crazy well!

Absolutely delicious!! We loved it and I'm definitely making it again!!

After reading comments, I decided to grease  and put corn meal on my pan.  Came out quite nicely.  Added black olives and fresh mushrooms. (And mozzarella cheese :-). Tasty way to use zucchini !  Also drained the shredded zucchini of some of it's moisture.

3 eggs- 1/4 c of egg substitute is equal to 1 egg.

We loved this recipe!  Used my "zoodle maker" (like a julienne/mandoline shredder) to shred the zucchini as well as other veggies in the pizza. Also added some mushrooms & one cooked & crumbled Italian sausage, increased onion & green pepper to 1 whole of each. Used fresh herbs from the garden instead of dried. Used 1 c mozza & 1 c cheddar as I didn't have enough mozza. Also cut the salt in the crust to 1/4 tsp salt & added 1/4 tsp Mrs. Dash.  Did use parchment paper to cover the pizza stone, sprayed with oil, & a light sprinkle of cornmeal.  This recipe is a keeper!

If you want to use eggs instead of egg substitute - how many eggs do you use?

I  replaced the all-purpose flour with 2tbs of chia seeds, with pleasing results. After spreading the zucchini in the bottom of the pan, I fixed the rest of the ingredients to give the chia seeds time to soften a little. It was the first time that I have used them in place of flour and I think it turned out great for a first-time trial recipe. ( Have used them in oatmeal!)

I loved this crust and so did the family.  I cook the harder veggies a bit first and everything is great when put together and finished. Next time however, I will double this and use two pans. Yummy!

I could tell the crust was not going to crisp up after the first 8 mins...so I gave it an extra 5 at 450 degrees, and it was still wet at the end. The pizza piles we ate had good flavor, but were not serveable as slices at all. I think the culprit is too much egg, 3/4 cup seems like a lot. I even squeezed out the liquid from the zucchini even the recipe didn't say to, how soggy would it have been if I hadn't?  Added pepperoni so the husband wouldn't roll his eyes and say, where's the meat?? Probably will not make again.

Crust was way to wet. After baking middle remained doughy.  The flavor was strange. Terrible!

I wouldn't title this a pizza or a crust.  This is a quiche for sure.  Crust is soggy and eggy.   Wasn't a winner in our house.

I was very pleasantly surprised with the outcome here.  I have just started a new diet and very much miss pizza and decided to try this.  I made a few variations by adding a thin coat of marinara sauce as well as some cilantro.  This tastes very good.  Next time I will use a little bit more olive oil to coat the pan because it really sticks, but overall, this was a winner.

Although easy to prepare and tasty, and it looked pretty in the pan,  it was impossible to get out of the pan in any form that resembled a piece of pizza  (yes, I sprayed it first).I didn't give up on this recipe.  I made it again in a different pan with success.I also substituted fine corn meal for the flour, since I am sensitive to flour.  It worked fabulously and actually I liked the taste much better.

I made this last night and it was really good.  i added fresh basil leaves and turkey pepperoni.  The crust is a little eggy, almost like a giant pizza fritata.  But the flavor was excellent!  And yet another use for all my zucchini :)

https://videodam.tmbi.com/wp-content/uploads/2022/09/ZucchiniCrustPizza_DIYD_14179_082222_H.mp4

Check out this video for how to make Zucchini Crust Pizza.

zucchini crust pizza

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Cost: $5.74 /serving

Author : Taste of Home

Ingredients

Instructions

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