Zucchini-Crusted Pizza

Sherry Blizzard


I am a member of the MFP group here and have been inspired to cut back on the calories while still eating good food. 186 calories p/serving

I have no clue where I got this recipe. It was hand-written and stuffed into my 3-ring binder.

This crust is made ahead of time and baked. After the crust is done, add your favorite toppings and then re-bake.

The crust has a slight crunch, but does not hold up well to next-day leftovers so consider using smaller personal pan sizes and refrigerate any unwanted "dough" to use later.

P.S. This is not my photo. I will post a pic when I make it next.

☆☆☆☆☆ 0 votes
4-6 Personal Pan sizes or 1 large crust
10 Min
25 Min


3 1/2 c
zucchini (coursely grated)
eggs, beaten (or use egg substitute)
1/3 c
1/2 c
mozzarella, grated
1/2 c
parmesan cheese, grated
1 Tbsp
basil leaves, minced or 1/2 tsp dried
salt and pepper

How to Make Zucchini-Crusted Pizza


  • 1Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all excess water.
  • 2Combine all crust ingredients, and spread into an oiled 9x13 pan. Bake 20-25 minutes until the surface is day and firm.
  • 3Brush the top with oil and broil it under moderate heat for 5 minutes.
  • 4Pile all your favorite pizza topping on and bake at 350 degrees F for another 25 minutes.

Printable Recipe Card

About Zucchini-Crusted Pizza

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy