Happy Wednesday! The summer is coming to a close, and soon leaves will fall, pumpkins will be carved, and jackets will be worn!
And now for a recipe that made its way through the completion process….
…zucchini pizza crust.
I tried cauliflower pizza a few weeks ago and really liked it, but I wished I could’ve gotten the crust a bit more crispy/chewy. I started thinking about the water content and how to remove it in order to accomplish this. I began entertaining other vegetables that you can ‘sweat’ with salt. Eggplant and zucchini. Eggplant intimidated me, so I went with zucchini. Grate, salt, sweat, ska-weeeeeeeze out the water (and there is a lot!). It worked perfectly.
- 2 c. zucchini finely grated, lightly packed
- 1/2-3/4 c. almond meal
- 1 egg lightly beaten, (vegans, use a chickpea egg: 4 T. chickpea flour + 4 T. water)
- 1 T. avocado oil or another high smoke point oil such as walnut or coconut
- 1/2 t. oregano
- 1/4 t. garlic powder
- 1/8 t. salt you don’t need much because the zucchini will retain some
- Place the grated zucchini in a strainer.
- Sprinkle the zucchini with some salt, toss it to disperse.
- Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
- Preheat the oven to 400 degrees.
- Place the grated zucchini into a dry dish towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
- Mix all of the ingredients together in a bowl.
- Add almond meal as needed to make a dough (not too wet, not too dry).
- On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
- Place the pan on the bottom rack of the oven and bake for 20 minutes.
- Then place the pan on the top rack of the oven for about 8 minutes, until browned.
- Remove the pan and flip the crust.
- Bake for another 5 minutes.
- Remove the crust.
- Turn the oven up to 500 degrees.
- Top the pizza with sauce or pesto, cheese, vegetables....whatever floats your pizza boat!
- Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.
- Remove and let cool for 5-10 minutes to let everything set.
- Slice and enjoy!!
The nutrition facts is based on 1 cup of almond meal and 1 chicken egg. Weight Watchers points (new system): 6
I’ve done many trials of this over the last couple of weeks and believe that this combination is the winner….although others were still delicious and highly coveted by my roommates…
Hehe…
What is your favorite way to top a pizza?
I love artichokes, mushrooms, and olives on pizza if I’m using a marinara sauce, and goat cheese and caramelized onions if I’m using pesto. I can pretty much eat it any way you give it to me! 🙂
Shared with: Healthy Vegan Fridays, Gluten-Free Friday, Full Plate Thursday
Lynn Sullivan says
January 17, 2016 at 10:33 amHas anyone tried to freeze the pizza crust (minus toppings)? It would be a life saver!
Poonam says
July 25, 2015 at 1:25 pmWe tried your zucchini crust today and it was amazing! It was similar to a bread consistency and tasty. My 5 year old son enjoyed it. Will continue to use this recipe. Thank you for sharing. 🙂
Alice says
July 6, 2015 at 5:56 amI’ve made yellow squash pizza crust so will definitely try your zucchini crust! How do you think this recipe would work with frozen grated zucchini? I suppose the dough itself would not freeze well?
Lauren says
July 6, 2015 at 8:42 amHi Alice, I’m not sure as I haven’t tried that. Sorry I couldn’t be more help!
Nicole says
January 17, 2015 at 2:26 pmSo for the almond meal can you use just the leftover pulp from making fresh almond milk?
Lauren says
January 17, 2015 at 2:47 pmI’m not sure as I’ve never tried…you may be able to, but I think the pizza will be far lacking in flavor.
Jocelyne says
November 16, 2014 at 4:30 pmHi Lauren,
Can’t wait to try your zucchini pizza crust as I have more than a few in the fridge! Just wondering if almond meal can be replaced by cornmeal?
My son is allergic to tree nuts and myself to all glutens.
Thank you!
Lauren says
November 16, 2014 at 4:37 pmHi Jocelyne,
I haven’t tried that, so I can’t say for sure…you might have better luck with something like oat flour (ground from GF oats). Hope that helps!
Ebba K says
November 12, 2014 at 8:20 amSo interested in this recipe! Loving the idea of zucchini in the crust. Just one question about the nutritional info, i’m just a bit confused. Is it 223 kcal for the entire recipe?
Lauren says
November 13, 2014 at 8:13 amHi Ebba,
The nutrition facts are for 1/3 of the pizza. 🙂
stephanie says
September 23, 2014 at 6:12 pmI made this tonight and it hit the spot. It was really good! Next time i’ll only use 1/2 cup almond meal instead of 3/4 cup.
Kimberly says
August 25, 2014 at 1:20 pmDo you think coconut flour would work just as well as the almond meal? I have somewhat of an aversion to almonds.
Lauren says
August 25, 2014 at 10:10 pmHi Kimberly,
Coconut flour is a bit more absorbent than almond, so you’d have to play with the amount a bit. You may only need as little as 2-4 tablespoons! You could also try an equal amount of ground oats, if you eat grains. 🙂
Ellen says
August 15, 2014 at 8:21 amI am glad I stumbled across your blog and this entry! I happened to have some left over zucchini from making Kung Pau Chicken with Zucchini noodles the night before. I used the leftover zucchini for this recipe and it worked out wonderfully! I would suggest to constantly check on the crust within that 20 minute cooking period because mine ended up browning within that 20 minute time and I did not need to flip it or add more time because both sides browned nicely. Next time I will flatten my dough out more to get more surface space. Delicious, simple and nutritious. I cannot wait to try this again!
Lauren says
August 15, 2014 at 9:17 amThat’s great Ellen, I’m so happy to hear you enjoyed it! 🙂
Alyssa says
March 14, 2014 at 4:13 pmI made this tonight and it was super delicious! I topped with basil pesto, fresh mozzarella cheese and caramelized onions. I won’t lie, I ate the whole thing myself!
Lauren says
March 14, 2014 at 4:15 pmHaha, that’s awesome Alyssa! I’m so happy to hear it! 😀
Heather says
December 16, 2013 at 3:09 pmHI Lauren, Thank you for getting back to me …however, I can’t have chickpea either and I’m not really a fan of cauliflower crusts. I’m so trying to figure out what to replace the “egg & Almond flour” with in the zucchini one to try, but oh well. I appreciate your help. 🙂
Heather says
December 16, 2013 at 5:23 amHi Lauren,
A couple of weeks ago I made this and I loved it! thank you! I LOVE zucchini and it was perfect…..HOWEVER, since then, I have been going to DRs and having tests done and found out I have food allergies to more things than I thought (been feeling really horrible)…sadly this includes tree nuts, coconut, eggs, wheat/gluten, among other things. I am stumbling with how to make this minus the egg and almond flour with a substution that will actually work and cooking times…I failed miserably last night using a flax egg and small amount of buckwheat flour. It didnt feel right, taste right or cook right. In tears I threw it away. Sooooo, any genius ideas!?!? Thank you for any guidance or ideas for those replacements/cooking so that I can once again enjoy this crust. -Heather
Lauren says
December 16, 2013 at 8:51 amHi Heather,
First off, that stinks about having so many allergies! I can definitely relate to the frustration you must be feeling. As far as the pizza goes, I’d recommend trying my Cauliflower Pizza found here: https://www.oatmealwithafork.com/2013/06/10/personal-pan-cauliflower-pizza-crust-dairy-free/, and for the egg, I’d try using 1/4 cup of chickpea flour mixed with 1/4 cup of water. I’ve been meaning to try it myself, but haven’t yet, so if you try it let me know how it comes out! I hope it works *fingers crossed*!
Susie says
September 21, 2013 at 6:04 pmI made your zucchini pizza crust tonight. I have tried several different types of gluten-free pizza crusts and yours is by far my favorite. I subbed an Italian herb blend for the oregano, but that is really the only ingredient change I made. I will definitely make this crust again. Thank you!
Lauren says
September 21, 2013 at 6:16 pmThank you for the comment Susie! I’m so happy to hear you enjoyed the pizza! 😀
Kristen says
September 9, 2013 at 4:10 pmHmmmm…I’m allergic to all nuts…wondering what I can use to sub the almond meal because I can’t believe I can make a crust I can have!! Perhaps oatmeal? Ground roasted pumpkin seeds? Thank you!
Lauren says
September 9, 2013 at 4:13 pmI think either of those would be worth a shot!
Scott says
September 2, 2013 at 4:01 pmHello Lauren,
This recipes rocks and this is from a chef!
I have made it two times now and tonight for the third time as a triple batch.
The only modification I made is to use all basil instead of oregano.
It tastes great ans has a wonderful texture. The 1/2 cup of almond meal works every time.
I am going to try it like a Sicilian crust and then use as a sandwich bread.
Thank you for the recipe.
Lauren says
September 2, 2013 at 5:51 pmThanks Scott! I’m sincerely flattered. 😀
Dawn says
August 12, 2013 at 6:50 pmJust made this zucchini crust and it was fantastic! Used a silpat sheet to avoid the sticking problem which turned out just great. Pizza is one thing I’ve sorely missed since going grain-free, this is a great alternative. It even got a positive review from my fairly picky pizza-loving 5 year old son. I’m thinking I’ll try the same recipe to make some zucchini “crackers”. Thanks so much for posting this recipe!
Lauren says
August 12, 2013 at 7:28 pmThanks Dawn! I’m so happy you enjoyed it! 😀
Mary Anne says
July 31, 2013 at 4:56 amJust a few questions for clarification….do you peel the zucchini first or leave the skin on? Also, should the zucchini look “riced” like your cauliflower crust recipe or just thin, stick like grates? Thanks so much for posting!! Can’t wait to try this 🙂
Lauren says
July 31, 2013 at 7:07 amHi Mary Anne,
I don’t peel the zucchini, and it should be finely grated (the small grating holes, not the large ones). I hope you enjoy it! It’s one of my favorite recipes on the blog. 😀
Kris says
June 12, 2013 at 2:30 pmAwesome! I will give it a try! Thank you 🙂
Kris says
June 12, 2013 at 2:10 pmThe pizza crust recipe is absolutely delicious! This turned out to be one of the most flavorful pizzas I have ever had! Quick question: I used a flax egg and baked on a parchment paper; however, the crust stuck to the paper. Any suggestions?
Lauren says
June 12, 2013 at 2:21 pmThat’s so cool Kris! For the parchment paper, it may be that the flax egg is making it a bit more soggy, so you could spread a little oil on top of the paper before transferring the ‘dough’ onto it. Thanks for the comment! 😀
Miz Helen says
June 11, 2013 at 8:14 amHope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Natalie says
June 9, 2013 at 6:25 pmThis was better than any other crust I have made! Just found your website, too! My husband and I own a CrossFit gym. I plan on letting our athletes know about this website!
Lauren says
June 9, 2013 at 6:48 pmThanks so much Natalie! Your comment made my night. 😀
amber says
June 7, 2013 at 6:49 amHey Lauren,
How did I miss this one!!! I am sooo trying this. It look just beautiful! 🙂
EmIly says
May 10, 2013 at 9:41 pmI made this tonight. It turned out perfect! So good, and really hard to screw up. My husband is a construction worker who eats junk food and pizza with the guys for lunch all week and doesn’t like when I try to “healthily” things. He said to make it again! Thanks!
Lauren says
May 11, 2013 at 7:42 amOh Emily, that’s awesome! I always love hearing good things about this particular recipe, as it’s one of my favorites on the blog. Thank you! 🙂
KC says
April 30, 2013 at 10:46 amLast week I had a bunch of zucchini and came across this recipe, so I made it. I have an autistic child that barely eats anything and will no longer eat pizza. I told him we could try this and see if we like it. Well, he tried it, ate it all and was asking for more! Unfortunately I didn’t have any more zucchini! Thank you for this creation! I will definitely be making it again!
Lauren says
April 30, 2013 at 4:59 pmYay! Thanks for the feedback, I’m so happy it turned out for you. I really love this recipe too! 🙂
Jessy says
April 26, 2013 at 9:22 amSo, have you ended up posting that quinoa casserole recipe? It looks great but I can’t find the recipe!
Lauren says
April 26, 2013 at 9:33 amHaha, I never did! I tend to get sidetracked with things, but now that you’ve reminded me, I’ll try to get to it soon! 🙂
Sharon M says
April 12, 2013 at 12:46 pmMy husband has nut allergies, can I replace the almond flour with coconut flour 1:1?
Lauren says
April 12, 2013 at 12:55 pmCoconut flour is much more absorbent than almond meal, so a 1 to 1 ratio wouldn’t work here. You could try ground oats?
Chris says
January 28, 2013 at 10:08 amHow many does this crust serve? What are the nutrient stats?
Dawn says
October 6, 2012 at 6:41 amDoes this recipe make enough for one single-serve pizza crust? I’m just curious because I’d like to make two, and I’m guessing I’ll have to double the recipe?
Thanks!
Lauren says
October 6, 2012 at 8:55 amI can eat about 3/4 of it, but I top it lightly (just sauce, cheese, and a few veggies). You’d probably want to double it if you’re sharing it with a guy! 🙂
Laureen says
September 13, 2012 at 4:18 pmZucchini Pizza Crust, what novel idea! I can hardly wait to give this recipe a try. Sharing on my Facebook page 🙂
Lauren says
September 13, 2012 at 5:36 pmThank you Laureen! I hope you try it and like it!
Alaine @ My GF & DF Living says
September 8, 2012 at 7:08 amYUMMM! The perfect gluten-free crust if I don’t say so. 🙂
Khuloud says
September 6, 2012 at 7:29 amHi, It sounds declicious and want to try it. Can you tell me what oil I can use instead of avocado oil? canola???
Lauren says
September 6, 2012 at 8:07 amI only site avocado because it can be heated to a high temperature without degredation, but any oil would work if you’re not worried about it! I just recently read on oils and smoke points, so I’m trying to adhere to the correct temperatures. Safflower is another high smoke point oil you could try. Again, this doesn’t affect the taste at all.
Lou (@fridgescrapings) says
September 3, 2012 at 8:17 pmAwesome! I’m going to try the vegan version…. I’m trying to avoid grains so this is perfect for me. I love HEAPS of olives and pesto on my pizzas. Thanks for the recipe!
Kassidy says
September 3, 2012 at 9:18 amI am eating the zucchini crust as I write this and it is delicious! The flavor of almond flour with the spices is wonderful, I will definitely make it again!
Lauren says
September 3, 2012 at 1:05 pmSo glad you enjoyed it!! Thanks for the feedback!
Chelsa says
September 3, 2012 at 6:05 amI am so making this. I don’t eat grains and I could really go for some pizza. I’ve seen quite a few other grain-free dough options but they have too many ingredients. The simpler the better 🙂
Lauren says
September 3, 2012 at 8:09 amI hope you give it a try!
Shannon (Healthiful Balance) says
September 1, 2012 at 10:22 amWhat a great pizza crust idea! We have a bunch of zucchini from my grandparents (they have them in their garden) so we’ll have to make this pizza crust!
We dont have any almond meal. Do you think whole wheat flour (or another kind) would work??
Lauren says
September 1, 2012 at 12:52 pmI think so! I just stuck with the almond meal to keep it gluten and grain free. You could even throw some protein powder in, if you’re into it!
Katherine @ Green Thickies says
August 31, 2012 at 10:39 amWow, that looks amazing. I love the idea of any wheat free pizza bases and this looks easy to do.
Ha ha, in my house the chocolate wouldn’t have just been nibbled it would have been eaten by me. I can’t stop once I’ve got the taste of chocolate. So I just can’t buy it!
Lauren says
August 31, 2012 at 11:20 amThanks Katherine! I’ve recently visited your blog and have one of your ‘thickies’ written down to make. They all look so delicious!
Min says
August 31, 2012 at 5:13 amI love the idea!! Zucchini crust! Not sure if I’ll be a HUGE fan since I love the crusts for their doughy, chewy texture. I’m a crust nazi hehe. But def going to try! And I just made a casserole the other day that was very similar to yours! I’m working on the recipe as well since it was more like dump and bake kind of a day 😉
Marisa says
August 30, 2012 at 2:51 pmWould flax meal be a good substitute for almond meal? I have that on hand, I know almond meal can be a little pricey…
Lauren says
August 30, 2012 at 4:12 pmI’ve not tried it that way, so I’m not sure. I might come out a bit gummy. If you’re not gluten intolerant, you can use flour, or maybe ground oats? Let me know if you try something different and how it goes!
Marisa says
August 30, 2012 at 11:25 pmThanks I will! And one last question….How many servings does this make? Like how big of a pizza?
Lauren says
August 31, 2012 at 7:42 amI can eat just about all of it…but then I’m stuffed, so I’d say two girls or one big guy! 😉
Marisa says
August 31, 2012 at 8:49 amgotcha 🙂
milkandspoon says
August 30, 2012 at 1:20 amI was thinking about different pizza crusts I could do, i ve tried cauliflower and love it! May have to try zucchini..im also thinking about broccoli!
Lauren says
August 30, 2012 at 8:45 amSounds very healthy! 🙂
caloricandcrazy says
August 29, 2012 at 6:55 pmI don’t think there is anything wrong with too much chocolate :P!
Lauren says
August 29, 2012 at 6:58 pmHaha….I concur!
StoriesAndSweetPotatoes says
August 29, 2012 at 6:06 pmI’ll have to try that crust. I’ve been making zucchini pancakes like everyday lately.
Amanda Fraijo-Tobin (@FraijoManda) says
August 29, 2012 at 1:22 pmLooking forward to the quinoa recipe! That’s so funny about the chocolate. My husband steals my TJ’s chocolate too…. a mouse might have to move into this house 😉
Lauren says
August 29, 2012 at 1:55 pmHaha! It totally works!
kcragget says
August 29, 2012 at 11:43 amI love your photography! And that pizza crust looks deeee-lish:)
Lauren says
August 29, 2012 at 1:53 pmThank you Kelsey, and thank you for visiting my blog!
Danielle (@Clean Food Creative Fitness) says
August 29, 2012 at 10:02 amThat crust looks amazing! I’ve seen cauliflower pizzas but have yet to see a zucchini crust! I’m going to have to try this for sure! I love how you mark your territory on your chocolate! so funny !
Alex @ therunwithin says
August 29, 2012 at 9:13 amzucchini crust! gah I’m in love.
Kaitlin @ A Taste of Bulmer says
August 29, 2012 at 7:32 amI love that zucchini crust idea! I may just make that for dinner! I also got a kick out of your chocolate photo. Such a good idea! My dad is always snatching up my chocolate 🙂
Lauren says
August 29, 2012 at 8:42 amLet me know if you try it out!! 🙂
Dana @ Conscious Kitchen Blog says
August 29, 2012 at 7:07 amThis pizza recipe is so unique – I really want to try it out. Parfait looks delicious too! Great eats.
Lauren says
August 29, 2012 at 8:40 amThank you! I hope you try both!
Amanda (@PicklesNHoney) says
August 29, 2012 at 5:52 amI love this idea! And I got a kick out of that dark chocolate photo. Hey, whatever works, right? 😉
Lauren says
August 29, 2012 at 8:40 amHaha! When it comes to chocolate, that’s my philosophy!
Rachel Jacobs (@rachelkyle0402) says
August 29, 2012 at 5:46 amI love the idea of zucchini crust. I’ve seen cauliflower and like the use of other veggies in it. Yummy food indeed.
http://www.mynaturallyfrugalfamily.blogspot.com
Rachel Jacobs (@rachelkyle0402) says
August 29, 2012 at 5:45 amZucchini crust very cool. I have seen the cauliflower crust around, but will have to see what the zucchini tastes like.
Some delicious eats for sure!
http://www.mynaturallyfrugalfamily.blogspot.com
Gabby @ the veggie nook says
August 29, 2012 at 3:23 amOh wow I just love the idea of that pizza crust! I am totally trying that asap!
I love how you have to mark your territory with chocolate- that is an issue in my house too. I do believe I’m going to take your tip and nibble all around the edges. If that doesn’t work I don’t know what will.
Can’t wait to see that quinoa casserole!
Have a lovely Wednesday 🙂
Kat @ a dash of fairydust says
August 29, 2012 at 12:05 amWow,that pizza sounds fabulous! My body doesn’t like bread somehow and cauliflower gives me pain as well,which is why cauliflower crusts aren’t an ption for me either… Zucchini,though,should be just fine. I need to try that very soon,thanks! 🙂
Lauren says
August 29, 2012 at 8:38 amThat’s great! I know how frustrating allergies can be, so I hope you have luck with this!
Jemma @ Celery and Cupcakes says
August 28, 2012 at 11:49 pmYour parfait looks insanely good as does you pizza. such a great idea!
Theresa says
August 28, 2012 at 9:57 pmThat zucchini crust looks awesome! I have seen some cauliflower/chicken ones out there as well but yours looks like it actually resembles a pizza! I must try this soon 🙂
sprint2thetable says
August 28, 2012 at 9:41 pmThat looks delicious! I do a cauliflower crust that I’m addicted to, but have been talking about trying it with other veggies. Zucchini is on my list!