This Zucchini Pizza Crust is grain-free, gluten-free, and also keto-friendly. A healthier and delicious low carb option that the entire family will go crazy for. It is the perfect way to use up that zucchini!
The idea for this zucchini pizza crust first came to me when my mom came into my house with a lot of zucchini from our garden. I love the idea of making a nutrient-packed crust that doesn’t even warrant eggs or white flour and packs flavor. The texture packs more nutrients.
This low carb zucchini crust pizza is crispy and delicious. The crust is loaded with zucchini, but it doesn’t really taste of it. It’s quick, easy, has minimal ingredients, packs flavor, nutrients, holds together, you can mix up the toppings as you like.
Everyone in my family loved this zucchini pizza, kids included. And I always love their reaction to something like this when I tell them as they are eating it that it has zucchini in it. The crust is loaded with zucchini, but it doesn’t really taste of it.
This is a low carb and more healthy option, and a way to sneak in your veggies for the kids. Top it with some cheese, pizza sauce, and your favorite toppings, and you have yourself a new family favorite! Zucchini crust pizza is just one of my many favorites.
Everyone in my family loved this bread, kids included. And I always love their reaction to something like this when I tell them as they are eating it that it has zucchini in it.
Ingredients to make Keto Zucchini Crust
- Grated Zucchini
- Mozzarella Cheese
- Coconut Flour
How to make Keto Zucchini Crust
1- Preheat the oven to 350º F / 177ºC. Grease a 10-inch non-stick pizza pan or you can use a parchment paper if it’s not excellent non-stick.
2- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with sea salt Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
3- Combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
4- When the zucchini is done, pat them dry as well as possible with paper towels. Mix into the bowl.
5- Spread the zucchini pizza dough into the pizza pan. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
6- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400ºF /200ºC and let it preheat.
7- Let the crust rest for 10 minutes at room temperature, then top with marinara sauce and your favorite toppings.
8- Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple of minutes to brown the cheese.
Tips to make the best Zucchini Pizza Crust
- Make sure you remove all liquid from the zucchini. Dry zucchini will help to make the crust more firm.
Spread the zucchini crust to be about 10 inches in diameter on your pizza pan and bake it until it is firm and golden brown.
- Top with marinara sauce and spread about 2 inches from the edge. Add your favorite toppings and sprinkle with dried oregano or Italian seasoning and bake until bubbly.
- Add the shredded zucchini to a colander. Sprinkle the zucchini with salt and let it sit for 20 minutes. Pat dry with a paper towel.
- You can also wring them out by placing them into a paper towel and twisting until dry and excess water has been removed.
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Amount Per Serving
Calories: 83 | Fat: 4g | Protein: 6g | Total Carbs: 3g | Net Carbs: 2g | Fiber: 1g