Zucchini Crust Pizza Margherita
I love this Zucchini Crust Pizza Margherita with a crust made of grated zucchini, almond flour, cheese, and egg. And this tasty zucchini crust pizza can be made on the grill or in the oven.
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This recipe for Zucchini-Crust Pizza Margherita was inspired by Cauliflower-Crust Vegetarian Pizza, and after trying that pizza with a crust made of cooked cauliflower, cheese, almond meal, and an egg, I started wondering if you could make a similar type of crust with zucchini.
Jake was skeptical, and it did take us two tries to get a crust we were happy with, but we loved the way the zucchini added flavor to this crust and complemented the simple tomato sauce, fresh basil, and fresh Mozzarella that are the traditional toppings for Pizza Margherita. This is a zucchini crust pizza recipe that’s not only vegetarian, but also gluten-free and low carb and it’s another answer to that problem of too much zucchini that many people have this time of year.
And this pizza is so delicious that no one will care that there’s no meat, and I think this is a perfect plant-based dinner. But even if you don’t have a garden, I urge you to not to skip the fresh basil on top, because that adds a lot of flavor.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- zucchini
- finely grated Mozzarella cheese blend
- Almond Flour (affiliate link)
- finely grated Parmesan
- Dried Oregano (affiliate link)
- Garlic Powder (affiliate link)
- pinch of salt
- egg,
- canned good quality petite diced tomatoes
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- Italian Herb Seasoning (affiliate link)
- salt and pepper to taste
- fresh Mozzarella
- fresh basil leaves
Can you cook the Zucchini Crust Pizza without a pizza stone?
We cooked this crust on a pizza stone on the grill (just like we did the Cauliflower-Crust Vegetarian Pizza), but I’m sure you can also cook it in a hot oven, with or without a pizza stone.
What is Pizza Margherita?
Pizza Margherita is sometimes called Margherita Pizza, and it’s a meatless pizza topped with tomatoes, fresh Mozzarella cheese, and basil. This type of pizza was first made in Italy in the late 1700s. Read more about Pizza Margherita.
Want more zucchini recipes with pizza flavors?
If you’re looking for zucchini pizza ideas, you might also like Grilled Zucchini Pizza Slices and Broiled Zucchini with Mozzarella and Pepperoni.
Want lots more options for Low-Carb Pizza?
Check out my huge collection of Low-Carb Pizza Recipes for more than 60 ideas for pizza that’s low in carbs!
How to Make Zucchini Crust Pizza Margherita:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Use a food processor, or the large sides of a hand grater to grate the zucchini. Or if you have a Spiralizer you can make zucchini noodles. Then put the zucchini into the food processor with the steel blade, and chop it more finely. (If you don’t have a food processor, use a large chef knife for this second chopping.
- Once the zucchini has been grated and then chopped, you need 4 cups to make the two small pizzas in this recipe.
- Put the zucchini in a microwave-safe bowl and microwave for about 5 minutes on high.
- Then put a piece of cheesecloth or a kitchen towel inside a colander and let the zucchini drain while it cools.
- While the zucchini cools, make the sauce. Start by draining a can of good-quality petite-diced tomatoes.
- Saute the garlic in half the olive oil, just until it’s fragrant.
- Then add the drained tomatoes and Italian seasoning and let the sauce cook down over low heat. Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.
- Prepare pieces of fresh Mozzarella and basil leaves.
- When zucchini is cool enough to handle, use your hands to wrap the cheesecloth around the zucchini and squeeze out as much water as you can.
- Mix the cooked zucchini, grated Mozzarella blend, almond meal, Parmesan, oregano, garlic powder, salt, and egg to make the crust mixture.
- Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls.
- Then use your fingers to press the mixture out into two crusts, taking care not to make the edges too thin.
- Cook the crust on a pizza stone on a grill (or in an oven) that’s been preheated to 450F/230C.
- Here’s how the crust looked when it came off the grill.
- Top each pizza with half the sauce, fresh basil leaves, and chunks of fresh mozzarella.
- Let the pizza cook a few minutes longer, just until the cheese has melted nicely. Serve hot.
More Tasty Zucchini Recipes:
- 50 Amazing Zucchini Recipes ~ Danica's Kitchen
- Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
- Low-Carb and Keto Grilled Zucchini Recipes ~ Danica's Kitchen
- Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
- Recipes for Extra Large Zucchini ~ Danica's Kitchen
Zucchini Crust Pizza Margherita
This Zucchini Crust Pizza Margherita is delicious and has a low-carb crust made of grated zucchini.
Ingredients
Crust Ingredients:
- 4 cups grated then chopped fresh zucchini
- 1/2 cup finely gratedMozzarella cheese blend
- 5 T almond flour
- 3 T finely grated Parmesan
- 1 tsp. dried Greek oregano
- 1/2 tsp. garlic powder
- pinch of salt
- 1 egg, beaten
Sauce Ingredients:
- one 14.5 oz. can good quality petite diced tomatoes, drained
- 1 T olive oil, divided
- 2 tsp. minced garlic
- 1/2 tsp. Italian Herb Seasoning
- salt and pepper to taste
Pizza Toppings:
- 3 oz. fresh Mozzarella, sliced and then pulled apart into chunks
- 15 large fresh basil leaves
Instructions
- Preheat the grill or oven to 450F/230C.
- Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini. (I did this with a steel blade in the food processor, but you could chop with a large knife if you don’t have a food processor.)
- Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.
- Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.
- Let zucchini drain until it’s cool enough to handle.
- While the zucchini cools, make the tomato sauce.
- First, drain the tomatoes into a colander placed in the sink.
- While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it’s fragrant.
- Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until it's thickened and reduced. (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)
- When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.
- Add the finely grated Mozzarella, Almond Flour (affiliate link), Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.
- Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.
- Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).
- Preheat pizza stone for a few minutes and then bake crust on the pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)
- You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.
- Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.
- Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.
- Serve hot.
Notes
Recipe created by Kalyn and inspired by Cauliflower-Crust Vegetarian Pizza.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 77mgSodium: 363mgCarbohydrates: 10gFiber: 4gSugar: 5gProtein: 14g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Zucchini Crust Pizza Margherita would be great for low-carb or Keto diets and it could be made suitable for all phases of the original South Beach Diet. It does contain nutrient-dense foods like tomatoes and almonds, but the crust is relatively high in fat, so use portion control and use low-fat Mozzarella for South Beach.
Find More Recipes Like This One:
Use Zucchini Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Zucchini Crust Pizza was first posted in 2012. It was last updated with more information in 2023.
97 Comments on “Zucchini Crust Pizza Margherita”
This looks great. We have a nut allergy, what can I use instead of the almond meal that would still keep it South Beach phase 1 or 2 compliant? Thank you!
Hi Lanie,
Wish I could help, but I haven’t ever tried it with anything except for almond flour and I am not thinking of anything else that might work. I don’t really have any experience substituting for it, sorry.
Have tried making this twice with a normal pan in the oven but the crust won’t bake/cook properly. It just ends up soggy and sad. 🙁
Sorry you were not happy with it. Some people have had success as you can see in the comments, so I wonder if your oven is not hot enough. However (as I also said in the comments) this is zucchini, and I don’t think it will ever get crisp the way a crust made with dough does. In my mind it’s an eat-with-a-fork pizza.
Made this the other night and loved it. Just wondering if anyone has tried it with frozen shredded zucchini? I have a crazy patch of zucchini this summer (bought some spaghetti squash that was actually zucchini! And planted zucchini). So I have a bunch shredded in the freezer! TIA
I worry about the high water content with frozen zucchini but I haven’t tried it that way.
This was great! Cooked on a wire rack for the last 5 minutes with the sauce and cheese. Came out pretty crisp and no fork needed!
I love that idea! And now you’re making me think about trying it in the air fryer!
I would love to try this. I clicked on the Yummly button, and it saved it. However, I didn't see nutritional information. Guess I was hoping for an easier way than typing the recipe into the other site.Advice?
I really don't know why Yummly doesn't always have it; it's not something I have any control over. And this does illustrate perfectly one of the reasons I don't have time to calculate it myself for 2,200 recipes. Sorry; wish I knew an easier way.
I loved this recipe! I replaced the almond flour with whole wheat flour and added a tablespoon flush with baking powder. It was delicious! Thanks Kalyn!
So glad you enjoyed it!
I love this way more than regular pizza base, It becomes part of the pizza not just the carrier for the toppings. Serious YUM!!
So glad you like it!
I am going to try fixing this crust in a cast iron skillet to hopefully get a more crispy crust. Dounds delish eitber wsy though. Thx for sharing the idea.
I am not sure zucchini can ever get that crispy, but I'd love to hear how it works!
Can this be made without a pizza stone? It's one of those accoutrements that I've yet to purchase …
Yes, it says in the recipe, "You can also bake this in the oven without a pizza stone, but it will take a little longer to cook." I haven't made it myself without the pizza stone, so I can't say how much longer. Without the pizza stone, I'd set the oven as high as it will go!
Anyone tried making these crusts in bulk and freezing for later use? I have lots of zucchini from the garden to use up!
I haven't done that Brandy, but I am intrigued by the idea! Would love to hear how it works if someone tries it. This post has 50 Zucchini Recipes; you might find that helpful!
I tried freezing the crusts and it worked! A month ago I doubled the recipe to make 4 crusts. I ate one immediately and froze the other 3 in a ziploc bag with parchment paper between them. Today I pulled 1 out of the freezer about an hour before I wanted to eat and let it defrost at room temperature. I then heated up the crust on a pizza stone in the oven before adding toppings. It wasn't exactly like a fresh crust but pretty close! Needed a fork and knife for sure.
Wow, I am excited hearing that, thanks for letting me know!
Found this recipe looking for a carb friendly pizza. It was awesome! Thank you so much for sharing.
So glad you enjoyed it!
Is it possible to still make this recipe without the cheese?
You could leave the fresh Mozzarella off the top, but I don't think the zucchini crust will hold together with the cheese.
i think i will try this as zucchini has quite a ild flavour, unlike the cauliflower rice or bread, i find so gross! i like cauliflower in chinese recipes, or cauliflower parmigiana, but faux other things, i will never try again! tastes like farts!
Wow, this is our top low carb pizza recipe, and I've tried many! So good, and crisp, you can actually pick it up with your hands! I dont use the microwave, so after processing the zucchini I cooked it in a pot for about 10 mins, then strained on cheese cloth. Delicious! Thank you
So glad you liked it, and thanks for sharing the tip for how to do it without a microwave!
I just made it for the first time and it was delicious, but a little soggy. Am wondering how you got it so crispy? Was it by making it quite thin?
I just read through the entire post to make sure, and nowhere did I use the word "crisp" to describe this. It was firm, and using a pizza stone and making the crust thin helped with that but I don't think a crust made of zucchini and cheese will ever get that crisp.
Is there anything I can substitute almond meal with?
I haven't made it with anything else, so I couldn't tell you how it would work with other ingredients. I'm guessing another type of ground nuts would work, but it's only a guess.
Kalyn, this really looks so good! I have been on a low carb diet for 2 weeks and glad to have found your gorgeous blog!
Thanks Hadia, so glad you're enjoying the recipes!
Hey Kalyn, Thank you for doing all the working out there! Is it easy to find vegetarian mozzerlla and Parmesan where you are? In England, it's got rennet in it making it most definitely not vegetarian 🙁
Hi Joy,
It's true there are a wide variety of vegetarian and vegan cheeses here, but I also think that many vegetarians in the U.S. eat cheese (unless they're vegans.) At least I've never heard of a concern about cheese from vegetarians before.
And this recipe is for Meatless Monday, which is for people who may not be vegetarian but are avoiding meat for one or more days a week.
Thank you so much for this recipe Kalyn! I have multiple food allergies and try to stay away from cauliflower because it can sometimes be hard to digest. SO, your pizza was the perfect solution 🙂 I'm sharing my own spin in an upcoming blog post and will definitely link back to your original recipe. Thanks again!
Megan, so glad it worked for you; look forward to seeing your version.
Kelly, glad you liked it. This crust is never going to get as crisp as a pizza made with dough.
This curst was good only issue I had was it got soft fast. I don't think I cooked it long enough in the over to crisp bottom.. also I put it directly on the pizza stone. Thanks for sharing recipe
Next will try the cauliflower..
So glad you were able to adapt it to our needs and that you enjoyed it so much!
My reaction after making this is: WOW! I made changes because of our particular dietary needs. I used pecorino instead of Parmesan. I replaced the mozzarella in the crust with another egg. On top I used goat Gouda instead of mozzarella. I did not take the extra step of chopping the zuchinni after I shredded it, and it got cooked in a steamer on the stove. I made one medium pizza. It was in the oven for about 20 minutes and I will put in for more time next time. However, my oven has a very loose relationship with temperature.
Overall the flavor was incredible. 5/5. Definitely will make again. (A note on size:for a meal this definitely needs side dishes if it's feeding more than two people or feeding two really hungry people)
Since the crust has cheese we were afraid it would stick to the pizza stone.
Hi there! Just curois why you use a baking sheet on top of the pizza stone? Would it be alright to put the crust directly onto the pizza stone?
Thanks! Can't wait to make this! Hopefully for dinner tonight 🙂
Dani, if you really want crispness, I'm not sure you can get that in a vegetable crust. This is definitely not crisp in the way a flour crust might be, sorry!
Kalyn – How crisp is this base when cooked? One of the things my husband most likes about 'normal' pizza is the very crispy base. Will this provide his "crunch factor"? Would love to get him to happily eat more veggies, and this is a good a way 🙂
I haven't tried making it without eggs, so I have no idea if that would work, but I'm guessing the crust will not hold together without the egg.
Is there a way to make it without egg? My son is allergic to eggs and all nuts
Rachel, you're free to try the recipe any way you'd like. But don't lecture me about the way I have made it. And as you can see from the other comments, you're entitled to your opinion, but so is everyone else.
You had me until "nuke in microwave". Completely strips this recipe of its appeal and organic-ness. Couldn't you use egg to bind the dough instead of drying out the nutrients in the microwave?
Cheryl, I am intrigued by the idea, but I have no idea how it would freeze. I know you can freeze zucchini, but it think it gets softer and more watery. Let me know how it goes if you try it!
Hi Kalyn! Just came across this recipe recently, made it last night and thought it was AMAZING! I was wondering, have you ever tried freezing the "dough balls" for later use? Do you think they would keep and then thaw in the fridge for a few hours like regular pizza dough? Thank you so much!
Doug you can try just sauteeing in a pan for a few minutes, but truthfully I don't know for sure how it will work since I haven't tried it that way.
I don't have a microwave, any ideas on how to do this step without one? Thanks
Amanda, I haven't made it without the cheese so I can't say for sure, but truthfully I don't think it would hold together well without it. Would love to hear what you think if you try it though.
Would the crust hold together alright if the cheese was omitted from the crust recipe? I am trying very hard to eat paleo and am avoiding cheese. This recipe sounds wonderful!
Kalyn, thank you! My husband and I loved these little pizzas – especially the crunchy edges! We added some black olives on top and it was fab.
Michele, I don't share those thoughts about the microwave, but of course it's your choice on how you make it.
I love this recipe. I would not microwave the zucchini since it woulds kill all of the nutrients. I think I will try various methods of precooking the zucchini and then putting into the food processor. Microwaves kill so many of the nutrients causing your body to be hungry shortly after you have eaten.
If you're going to try baking, I would use the very highest temperature your oven will go, probably 450F/230C for most ovens. If you have a pizza stone, definitely use it. Love to hear how it works in the oven.
At what temp would I have to bake the pizza? Most are 350. Would that his true for this? It looks delicious, rest especially since I can't have cauliflower.
Since my hubby's on a low carb diet, this recipe suits us just fine. I can't wait to try it…I'm sure it's as delicious as it looks in the photos. Thanks so much!
Hi Lindsey, Thanks for all the nice feedback. So glad you are enjoying the blog.
Hi Kalyn! I have been following you for quite awhile on pinterest. i went primal a little over a year ago and i finally tried a recipe of yours (i have pinned a ridiculous amount). i started a new food revolution at my home to help my kids and i just wanted to thank you for having a super fantastic blog. it is truly inspiring. to help me stick with the "change", i plugged myself into an electrical socket and starting my own blog on sunday. literally. HA! i just took my pizzas out (i used cauliflower) and bon appetit! you rock sister. thanks a bazillion. xo
Oh dear, I'm looking at my reply above and seeing how many typos I make when I try to reply on my phone!
Virginia, I haven't tried it, but I think it would work with whole wheat flour. You might need a little bit of baking powder if you use flour. Would love to hear how it works if you try it.
My daughter is allergic to all nuts. I know it negates the gluten-free aspect of this recipe, but would whole wheat flour work?
I"m guessing you need the egg To hold it together but I don"t know for sure. You could try it; would love to hear how it works.
Would this work without eggs? We are allergic :-/
I think a tablespoon or two of golden flax meal mixed with water would work as a substitute for eggs. Google that. I've read of that in vegan recipes. I may have the proportions off …
Thanks Rachel; I hope Melissa will see your advice.
You can grind your own almonds if you have a spice grinder or food processor. I haven't tried it with anything else so I don't know what else would work.
Hi, since almond meal is a bit expensive, I was wondering if there was anything I can use as a substitute? The recipe sounds amazing though!
This is the second zucchini crust pizza I've seen this week. I think the message is coming loud and clear. Must get zucchini at the farmer's market this week! Your naturally gluten-free, grain-free pizza looks totally fabulous, Kalyn. 🙂
Shirley
The microwave cooks the zucchini so it mixes into the other crust ingredients a little butter. You could saute it in a non-stick pan if you don't have a microwave
What does the microwave step accomplish? We don't have one.
Just found your site as I was looking for new ideas with Swiss Chard Stalks which we love. Great site and I will now be following you. Thanks for the ideas. Diane
PaleoBob, adapt in any way that works for you!
Mimi, it is so fun cooking with him. We're a good team.
Another ting for my post-retirement To-Do List.
What fun to have Jake interning!
This sounds perfect to fit into our Paleo diet (but maybe with some sausage on it) Thanks, cant wait to try it.
Thanks Jeanette. Hope you try it!
Cacharreando en mi cocina, so much good food is vegetarian.
Sheila, I really liked both, but the zucchini was perfect with the basil and mozzarella.
Kalyn, I am so excited about this! Which did you prefer – the cauliflower or the zucchini?
It really looks good. This summer we have eaten sometimes in a vegetarian restaurant in our places of holiday. We loved it!!!
I would never think to use zucchini in a crust so I'm glad you came up with the idea and figured out how to do it successfully
CleanDiva, hope you enjoy!
Whatchachewing, this is not as crisp as a thin pizza crust, but you can definitely pick it up in your fingers if it's cut into pieces.
Looks yummy – can't wait to try it.
Was this a pizza you can pick up and eat by hand or do you need a fork?
I've tried the meatza and its good but this looks lighter and just better somehow. I cannot wait to give it a whirl!
Erin – ekcantcook.blogspot.com
Kinder106, of course you could leave off the cheese (your choice), although I might mix the basil in with the sauce if you did that.
Carrian, so fun!
Did you know that Margherita Pizza is what got Cade and I cooking? We loooove it!
Do you think this could be made without the cheese?
ValerieAnne, we did try it with just shredded zucchini and like it better with both shredding and chopping the zucchini for even-sized small pieces. Not sure if you could get that with just a chopping blade.
Thanks for figuring this out! I have made casseroles with shredded zucchini. I'm curious whether both the shredding and chopping steps are necessary. What is the drawback of just using the chopping blade? Uneven chunks?
I have a huge zucchini in the garden right now. I'm going to make this tonight or later this week.
Lydia, we loved it. No need to turn the crust over, it browns from the heat inside the closed grill.
Love this idea for the crust. One question: when you cooked the crust first on the grill, did you flip it? or does that nice browning come naturally from the lid of the grill being closed?
Thanks Pam and Joanne. We liked both the cauliflower crust and the zucchini one.
I love how this crust is not only good for you but tasty too! I've been wondering about these veggie crusts and I think it's time I tried one!
I've always wanted to try one of these type of crusts! Thank you for experimenting and coming up with the best recipe!