This zucchini pizza crust is a nut-free version of my previous recipe. It’s made with brown rice flour instead of almond flour, and it’s so scrumptious, even my kids gobble this up!
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 sensitive 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!
Ingredients and substitutions
- Zucchini
- Eggs
- Oil – I typically use olive oil, but grapeseed oil works as well.
- Brown rice flour
- Baking powder
- Italian seasoning
- Sea salt
Recipe steps
Begin by sweating the grated zucchini. This is best done by adding some salt to the zucchini shreds, which will help draw out the water.
Squeeze out as much water as possible to achieve a crispier crust.
Next, add the zucchini to the remaining batter ingredients.
Mix well and spread the ‘dough’ onto an oiled sheet of parchment paper. You can make any shape you like with it!
Bake the crust first, then add your toppings and continue baking until cooked to your liking.
Topping ideas
I love using my Homemade Pizza Sauce on this pizza, along with a combination of part-skim mozzarella and grated parmesan cheeses.
More topping ideas that we like:
- Caramelized onions
- Sautéed mushrooms
- Pepperoni – I like the turkey pepperoni from Applegate Farms.
- My Turkey Sausage recipe
- Green peppers
- Red onions
- Spinach
- Fresh basil
Recipe tips
I have tried using two eggs in lieu of the egg, egg white, and olive oil. This did work, but I prefer the former, as it yielded a crispier crust.
You can use the leftover egg yolk in my Oatmeal and Rice Flour Cookies!
Zucchini Pizza Crust (Nut-Free, Dairy-Free)
Ingredients
- 3 lightly packed cups zucchini finely grated
- 1 egg
- 1 egg white
- 1 Tablespoon olive oil
- 3 Tablespoons brown rice flour
- ½ teaspoon Italian seasoning or oregano
- ⅛ teaspoon sea salt plus more for sweating the zucchini
- ½ teaspoon baking powder
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 stir in the oil, flour, seasoning, salt, and baking powder.
- Stir in the zucchini until well combined.
- Spread the ‘dough’ onto a parchment paper-lined baking sheet.
- Bake for 25-30 minutes or until golden brown.
- Remove the pan, top the pizza as desired, and bake for another 9-10 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!
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
Thanks so much Cheryl, and I totally agree. 🙂
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
what about a grated beet crust? beets are so good for you. may be interesting!
Aw thanks Dawn! Love you girl! I haven’t tried a beet crust because, well, I kinda hate beets, lol. 😀
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.
Haha, I’m glad you finally tried (and liked) the cauli crust though!
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
Thanks Pat! I’m so happy you’re enjoying the recipes, thanks for your comment! 🙂
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!
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
Thanks so much Danelle, your message is so nice and means a lot to me. I’m so happy you’re enjoying the blog! 🙂
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.
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! 🙂
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!
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! 🙂
Lauren, do you think a flax egg would work? Looks delicious!
Hi June,
I haven’t had the best luck with flax eggs myself, so my guess would be no. Maybe a chickpea flour egg?…
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 😀 😀
That’s great Karina, thanks for the comment! 🙂
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!
By the way, I still use the 3 Tablespoons rice flour, but we use Mighty Rice brand (low glycemic rice) and mill it ourselves.
Thanks for your comment Annie, I’m happy the crust worked out well for your family and everyone’s allergies!
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!
I’m so happy you liked it, Carol! Thank you for your review! 🙂
I was wondering if white rice flour would work too? I have been looking for a nut free low carb version !
I think that would work fine!