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)
  • 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.

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About Zucchini-Crusted Pizza

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