Zucchini Pizza


Zucchini Pizza

Zucchini Pizza

As much as I love Cauliflower Pizza, there was one big problem with it.

Even after resolving all his IBS issues, my Irishman still has a big reaction to the humble cauli. No fun.

Then one day I was dreaming about cauliflower pizza and inspiration stuck. Why not zucchini?

Yes it would be green, but surely the texture would work.

And I was right! In fact in many ways I like this even better than the cauliflower original.

Enough for: 2
Takes: 30 minutes
Net Carbs: 11g / serve

2 medium zucchini (400g / 14oz), grated
100g (3.5oz) grated parmesan
100g (3.5oz) almond meal (flour)
2 eggs
1/4 teaspoon fine salt
your favourite pizza topping

1. Turn your oven to 220C (425F). Line a tray with baking paper.

2. Combine grated zucchini, parmesan, alond meal, eggs and salt in a medium bowl. Tip the zucchini mixture onto the lined tray then using your hands smooth into a pizza shaped circle about 28cm (11in) in diameter. I like to make a ‘crust’ by shaping the edges to be taller than the middle.

3. Bake for 15-20 minutes or until the pizza is browned and feels springy when touched.

4. Add your toppings and bake further 5-10 minutes or until you’re happy.


pantry-friendly – use frozen cauliflower ‘rice’ instead of the zucchini.

extra fiber – Add 1 tablespoon psyllium husks, if you have psyllium powder 1 teaspoon will be enough. The pizza is perfectly fine without the psyllium. The one in the picture is without psyllium. You could also use oat bran, ground chia seeds or ground flax seeds if you feel like more fiber.

dairy-free – just skip the parmesan. If you have some nutritional yeast lying around, a tablespoon or so wouldn’t hurt for extra flavour. Add some extra almond meal.

carnivore – add some proscuitto or salami to your pizza.

nut-free – replace almond meal with bread crumbs, finely ground sunflower seeds or extra parmesan.

different veg – replace zucchini with cauliflower or broccoli.

smaller pizzas – feel free to make into whatever size (or shape) you like. Smaller pizzas won’t need quite as long, so check after 20 minutes. I often make 2 pizzas so we can vary the toppings.

paleo (grain, legume & dairy-free) -replace parmesan in crust with extra almond meal.

more substantial (carb lovers) – serve with garlic bread or make regular flour based pizza bases. OR use pita bread as your base.

more substantial (low carb) – make more pizzas! Add some prosciutto OR serve with a substantial salad like this Kale Salad or my Best-Ever Broccoli Salad.

Low FODMAP – use half the zucchini. Your pizza will be thinner and will cook more quickly so be prepared for a quicker cooking time and serve with a more substantial salad or side.

egg-free – replace eggs with 2 tablespoons ground linseeds (flax) and 4 tablespoons water. I haven’t tried this so please let me know in the comments below if you do.

more fancy / for entertaining – make multiple pizzas with different toppings. Serve with green salad or a shaved cabbage salad.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

almond meal (flour) / salt – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

Problem Solving Guide

bland – next time use more salt For now grate over some extra parmesan.

too dry – the bases will dry out if over cooked. For now just drizzle with a little chilli oil or extra virgin olive oil. Next time check earlier.

no oven – you could cook the bases under the grill (broiler). Just grill until the top is firm and deeply golden then turn and cook for a few more minutes to brown the bases.

sticking – the baking paper is a must! And don’t use foil as it can stick too.

Prepare Ahead

You could cook the bases ahead and either fridge or freeze then add the toppings and finish the baking just before serving. Will keep in the fridge for 1-2 weeks. Can be frozen.

Zucchini Pizza-2

Print Friendly, PDF & Email

{ 13 comments… read them below or add one }

Keryl Willis June 23, 2020

I made a combo of zucchini and cauliflower pizza base (with 6 cheese topping!!!)
I didn’t want such a thick crust, so I split the mixture and baked about a third of it on a separate sheet; it’s very similar to the Broccoli (/Cauliflower) Sandwich bread, which is a favourite here. The pizza was great, and the bread made a quick and tasty breakfast – toasted and spread with a my experimental porcini butter (sensational!), thanks Jules.


jules June 24, 2020

OMg I need to get myself some porcini mushrooms Keryl! Adding to my shopping list now

And nice idea to do a zucchini and cauli combo 🙂


jules June 24, 2020

PS. Thank you for the inspiration 🙂


Keryl Willis June 24, 2020

I had the last of the ‘pizza crust bread’ with porcini butter for breakfast today, and it’s truly AWESOME! I’m making it again as my go-to snack, as it keeps so very well. What better way to start the day than with two (or more) vegetables disguised as a delicious treat. Also, I was amazed at how little dried porcini I needed to make the butter (with the addition of a small amount of parmesan as you suggested). Thanks again!


jules June 24, 2020

Wonderful Keryl!

I’m so excited about your porcini butter idea. 🙂

Deb Moreheart June 16, 2020

Hi again, I halved the recipe, topped the base with parcooked chorizo and flavoured up tinned tomatoes (puttenesca, reduced a bit). Delicious and enough for two if you have a small side dish.


jules June 16, 2020

Wonderful Deb!


Michele Gain July 2, 2020

Hi Jules is it necessary to remove the moisture from the zucchini prior to mixing with the other ingredients? Thanks


jules July 2, 2020

No Michele – I would tell you to do that if it was required 🙂
Thanks for asking!


Michele Gain July 3, 2020

Thanks Jules, I though so but after making a cauliflower pizza base I thought I should check, especially as Zucchini has so much moisture.

crystal Lang May 6, 2020

I made this for some friends that I had over for dinner last night, as one was gluten free and everyone loved it! I set it up where we all made little personal pan pizzas and added our own toppings. Super easy for hosting because you can make the crust ahead of time and prep all the toppings, then once your guests choose their toppings pop it in the oven for 5-10 minutes, and you have a fun and delcious meal. Everyone was asking for the recipe! Thanks Jules!

PS – I used a silicon baking mat and the crust came right off – no sticking.


jules May 7, 2020

OOH I love this idea for entertaining Crystal – Thanks for sharing 🙂

Always a good sign when your guests ask for the recipe!



jules July 3, 2020

Always good to check Michelle 🙂


Cancel reply

Leave a Comment