Low Carb Zucchini Pizza Crust

by Jen on February 27, 2017

Enjoy pizza on a low carb lifestyle! Add any toppings to this zucchini pizza crust for a delicious, low carb pizza.

Grain Free, Gluten Free, Sugar Free, Low Carb, Keto, 21 Day Fix

Low Carb Zucchini Pizza Crust. Enjoy pizza on a low carb lifestyle! Keto, 21 Day Fix, Gluten Free, Grain Free, Low Carb, Sugar Free

I absolutely adore pizza, it’s one of my favourite meals! Back in my college days, I could eat a whole medium take-out pizza myself! Looking back, it’s not something I’m proud of.

After having kids and changing the way we eat, I started making my own pizzas at home. I would make a whole wheat crust and top it with healthy toppings. This was much healthier than eating take-out, plus, it was just as delicious in my opinion.

Now that our family has gone completely gluten free and grain free, I thought pizza was off the list for us! That is, until I found a recipe for a cauliflower crust pizza!

Well, turns out, hubby doesn’t like cauliflower. Actually, he despises it. Which is such a bummer because it’s a great low carb alternative for a lot of things.

Back to the drawing board.

I have found that zucchini is also a great low carb vegetable and is very versatile, just as versatile as cauliflower. So I thought I would try it as a pizza crust.

Low Carb Zucchini Pizza Crust. Enjoy pizza on a low carb lifestyle! Low Carb, Gluten Free, Grain Free, Sugar Free, Keto, 21 Day Fix.


My family loved it! Even my kids were gobbling down their pizza and asking for more!

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What I liked about this zucchini pizza crust is that it wasn’t soggy, like the cauliflower one. While the cauliflower one tasted great, it just didn’t have any firmness to it. Whereas this zucchini one actually had a bit more firmness to it. That’s not to say you can pick it up and eat it with your hands, but it also won’t turn to mush on your plate.

We loved this crust with my Chicken Pesto Pizza! So good! We also loved it with just some pepperoni and cheese! I think any toppings will go well on this low carb zucchini pizza crust.

Low Carb Zucchini Pizza Crust


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 slices

Serving Size: 1 slice

The perfect pizza crust for anyone on a low carb eating plan.


  • 4 cups grated zucchini (about 4 medium zucchinis)
  • 1/2 cup grated mozzarella cheese
  • 5 Tbsp almond meal
  • 3 Tbsp grated Parmesan cheese
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 egg, beaten


  1. Preheat your oven to 450F.
  2. Grate the zucchini using a food processor or hand held grater. Once grated, chop the zucchini a little more. (If using your food processor, just add the zucchini to the processor and pulse until chopped. If you don't have a food processor, just use a sharp knife.) Line a colander with a dish towel. Place chopped zucchini on the towel and squeeze out as much water as you can.
  3. Place the zucchini in a large bowl. Add the rest of the ingredients and mix together. Form the mixture into a large ball using your hands.
  4. Spray a baking sheet or a pizza stone with coconut oil or olive oil. Place the zucchini crust on the prepared pizza stone and spread out with your fingers into a large circle (or a rectangle if using a baking sheet.)
  5. Bake the crust in your preheated oven until it is golden brown (about 20 minutes.) DO NOT REMOVE until it's golden brown! This firms up the crust.
  6. Once golden brown, remove from oven and top with your favourite pizza toppings. Place your pizza back into the oven and bake until cheese is melted.


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{ 6 comments… read them below or add one }

1 Elizabeth August 5, 2017 at 3:18 pm

This looks awesome! My partner can’t have tree nuts, though. Can you recommend an alternative to the almond meal? I usually use coconut “flour” instead of tree nut meals, but it seems to me the flavors would clash in this.


2 Jen August 7, 2017 at 7:04 am

You can use this one if you prefer coconut flour: http://thefithousewife.com/2017/07/coconut-flour-pizza-crust.html/


3 Elizabeth August 7, 2017 at 11:28 am

Ah, thank you so much. That looks very good, but I am trying to use up some monster zucchini from my garden with the pizza crust.


4 Jen August 8, 2017 at 8:59 am

Sure, no problem. You can try coconut flour, you may need to adjust with adding more eggs though.


5 Sarah August 26, 2017 at 6:07 pm

My son and I just made this. We used homemade tomato sauce (not even salt added), and decided not to season it or fix it up, since we’d have so many toppings (dry salami, spinach, mushrooms, more mozzarella and parmesan). Best decision, because the crust was so flavorful, adding to the tomato sauce would have been overpowering.

I never thought I’d make a homemade pizza crust, and certainly not one calling for zucchini and almond flour. Thank you for a recipe which is not only healthily keto, but so easy!


6 Jen August 28, 2017 at 8:40 am

Thank you for your comment! I’m so glad you enjoyed the pizza crust 🙂


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