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Nut-Free and Gluten-Free Zucchini Pizza Crust

Zucchini-based pizza crust made without gluten or nuts!
Course Entree
Cuisine Pizza
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 34kcal
Author Lauren Goslin


  • 3 medium zucchini grated
  • 1 egg
  • 1 egg white
  • 1 T. oil such as grapeseed or olive
  • 3 T. brown rice flour
  • 1/2 t. baking powder
  • 1/2 t. oregano
  • 1/4 t. garlic powder
  • 1/8 t. sea salt plus more for sweating the zucchini
  • black pepper


  • 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.
  • Cool the pizza, slice, and enjoy!


Nutrition facts are based on using olive oil. WW points (new system): 1


Serving: 1g | Sodium: 33mg | Sugar: 0.9g | Fiber: 0.7g | Cholesterol: 14mg | Calories: 34kcal | Polyunsaturated Fat: 1.7g | Fat: 1.7g | Protein: 1.6g | Carbohydrates: 3.8g