This zucchini pizza crust is a nut-free version of my previous recipe. It's made with brown rice flour instead of almond flour.
This Zucchini Pizza Crust was the first of many alternative pizza options to make it on the blog back in 2012.
While it's still a favorite among readers, I've since become allergic to almonds and can no longer partake of its goodness.
This new version is something I came up with for my oldest daughter (also allergic to almonds). It has become a hit with our whole family, and it is requested often.
I love using my Homemade Pizza Sauce on this recipe, along with a combination of part-skim mozzarella and parmesan.
Caramelized onions, sautéed mushrooms, and pepperoni are all favorite toppings for us as well!
Ingredients and substitutions
- Zucchini
- Eggs
- Oil - I typically use olive oil.
- Brown rice flour
- Baking powder
- Oregano - An Italian blend would also be tasty.
- Sea salt
Zucchini Pizza Crust (Nut-Free!)
Ingredients
- 3 medium zucchini grated
- 1 egg
- 1 egg white
- 1 Tablespoon oil such as grapeseed or olive
- 3 Tablespoons brown rice flour
- ½ teaspoon baking powder
- ½ teaspoon oregano
- ⅛ teaspoon sea salt plus more for sweating the zucchini
Instructions
- Place the grated zucchini in a sieve, sprinkling it with about one teaspoon of sea salt and tossing the shreds around a bit to distribute the salt.
- Let the zucchini 'sweat' for about 15 minutes.
- Preheat the oven to 400 degrees.
- After the sweating the zucchini, place the shreds into a clean dish towel and SQUEEZE as much water out as you can.
- Lightly beat the egg with the egg white and whisk in the oil, flour, baking powder, and spices, until well combined.
- Stir in the zucchini until all of the shreds are fairly well coated.
- Spread the 'dough' onto a parchment paper-lined baking sheet.
- Place the pan on the bottom rack of your oven and bake for 20 minutes.
- After 20 minutes, replace the pan on the top rack of the oven and bake for 15 minutes.
- Remove the pan, top the pizza as desired, and bake for another 7-10 minutes, until toppings are cooked through.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Cheryl
Lauren, your recipes are terrific, and life-savers for those of us allergic...some people are just mean...I never understand why they will rip a recipe apart....if they don't care for it, they should skip it and move on, not trash someone's hard (and ingenious) work
Lauren
Thanks so much Cheryl, and I totally agree. 🙂
dawn
social media has TOTALLY gotten out of hand! ya know, Iggy Azalea just deleted all of her accounts due to ugly remarks. the people that do this are cowards and hide behind a computer. they would never say it face-to-face... like you stated.
you are a wonderful human being Lauren and let any bad remarks roll off your shoulders!
it's the age of building people UP, not breaking them down.
otherwise, society is screwed.
btw, i am TOTALLY going to try the zucchini pizza crust! 🙂 xo
dawn
what about a grated beet crust? beets are so good for you. may be interesting!
Lauren
Aw thanks Dawn! Love you girl! I haven't tried a beet crust because, well, I kinda hate beets, lol. 😀
dawn
i'm not crazy about them either... but YOU got me eating more cauliflower, with that crust of yours! i am NOT a fan of cauliflower. one time i made poppers but they were fried, lol.
Lauren
Haha, I'm glad you finally tried (and liked) the cauli crust though!
pat
This is my first time leaving a comment and I echo a resounding AMEN! And, as my teens say, "Do you." I enjoyed all your recipes that I've tried( especially the cauliflower crust and have the 3 ingredient apple juice chicken on the menu!)
Thanks for your hard work on all the recipes and for sharing them. Looking forward to many more!
grace and peace,
pat
Lauren
Thanks Pat! I'm so happy you're enjoying the recipes, thanks for your comment! 🙂
Mike@TheIronYou
I so want to try zucchini crust. I love cauli crust some I'm guessing I'd love this one too.
Thanks for the inspiration L. Pinned!
Danelle
Lauren, I just found your blog a few days ago and I have been obsessed with your recipes. I have been vegetarian for years and recently started to eliminate dairy. Your recipes are wonderful.
Thank you for all of your HARD work in not only the practice runs you do with your cooking, but blogging and your videos take a lot of time in itself. I'm sure I am not the only one that appreciates all of your hard work. Keep your beautiful chin up and ignore the haters.
Danelle
Lauren
Thanks so much Danelle, your message is so nice and means a lot to me. I'm so happy you're enjoying the blog! 🙂
Audra
This looks wonderful! Can't wait to make it. Do you know if another flour might work besides brown rice? I have buckwheat, oat, quinoa…just don't have brown rice flour and was hoping I could swap it out. Thank you for all that you do and I think the healthiest thing one can do in life is be authentic to who you are. So many have their own sh*t and bring it on to others when they should really be dealing with who they are themselves. Don't let them bring you down…keep doing what you do 🙂 - and I thank you for it.
Lauren
Thanks so much for your sweet message Audra! As for the recipe, I think any of those would work, though I haven't tried myself. I hope you enjoy the pizza if you try it! 🙂
Gabby @ the veggie nook
I agree- the negativity that gets thrown around the internet is terrible and out of hand! When I face insults or negative comments, I tell myself this- I can't know what the people on the other end are going through, so I try not to judge too harshly or take it to heart. It's unfortunate that they chose that particular outlet to express their anger, dissatisfaction, etc- but the internet is an awfully convenient and anonymous way to do it, so there you have it.
Just know that what you do is wonderful 🙂 And this recipe looks awesome!
Lauren
Thanks girl! Sometimes I think I ask for it with my biting wit, lol, but most people just need to get a life. Hope all is well with you! 🙂
June
Lauren, do you think a flax egg would work? Looks delicious!
Lauren
Hi June,
I haven't had the best luck with flax eggs myself, so my guess would be no. Maybe a chickpea flour egg?...
Karina
OMG THIS WAS SO GOOD!! I just got done eating it and had to comment. I modified it a bit based on what I had...(15 oz zucchini, 2 egg whites, no oil, and used garbanzo bean flour). Mine only needed about 30 min total cook time. I didn't have parchment paper so it stuck a little to the foil (prob due to lack of oil in the crust as well) but I managed to eat the whole thing! Thanks for a great recipe 😀 😀
Lauren
That's great Karina, thanks for the comment! 🙂
Annie
Thank you so so much for this recipe!!! Our family deals with allergies to gluten, nuts, dairy, soy, peas, lentils, chickpeas, and (lol) oats, plus one member has diabetes and is super sensitive to tiny amounts of gluten in processed food labeled "gluten free." So it's really hard to find a truly gluten free (preferably grain free) pizza crust that does not rely on nut flour, processed flours, or anything that will spike blood sugar. Plus, my husband, who has no food restrictions, greatly prefers this one! It works with yellow squash as well. I may try this recipe as a pie crust and just swap out the savory spices for sweet ones. Thank you, thank you, thank you!
Annie
By the way, I still use the 3 Tablespoons rice flour, but we use Mighty Rice brand (low glycemic rice) and mill it ourselves.
Lauren
Thanks for your comment Annie, I'm happy the crust worked out well for your family and everyone's allergies!
Carol Smith
I made this pizza tonight. Neither my husband nor I can eat wheat any more and I've been struggling to find a good pizza crust we like! I've made cauliflower crust and we weren't crazy about it. I made one change, used tapioca flour because that is what I had on hand and it worked just fine. The most amazing thing to me was the amount of actual zucchini that was left after squeezing all the liquid out! Anyway, just wanted to let you know that this recipe is a keeper. Thank you!
Lauren
I'm so happy you liked it, Carol! Thank you for your review! 🙂
Sony
I was wondering if white rice flour would work too? I have been looking for a nut free low carb version !
Lauren
I think that would work fine!