Real Recipes From Real Home Cooks ®

zucchini-crusted pizza

Recipe by
Sherry Blizzard
Piney Flats, TN

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.

yield 4 -6 Personal Pan sizes or 1 large crust
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For zucchini-crusted pizza

  • 3 1/2 c
    zucchini (coursely grated)
  • 3
    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

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