A sturdier, tastier grain-free pizza
Though grain-free pizza crust options are not especially hard to come by these days, I find too often that they have the taste and texture of cardboard or are just too delicate to be picked up by the slice and enjoyed by hand. This Zucchini Pizza Crust is not only super tasty but should produce a sturdy pie, whose slices you can actually pick up and eat without fear of it falling apart in your hands. It's also a great way to add some extra green veggies into your diet and use up some of the (often ample) zucchini from your garden each summer.
The key element for a stable zucchini pizza crust
Did you know that zucchini is roughly 95% water? It's true! If you've ever made spiralized zucchini noodles or used them as a noodle alternative in lasagna, you'll know that you've got to sweat the excess liquid out before you start cooking, or you'll end up with a liquid mess and limp, soggy noodles. This process, known as disgorging, uses salt to pull the excess water out of your vegetables or fruit and is the most essential step in making a good Zucchini Pizza Crust. Thankfully, disgorging is a super simple process if you've got a good layer of cheesecloth and some salt.
How to disgorge zucchini
- Start by shredding or blitzing the zucchini. You can shred the zucchini by hand using a traditional grater for a grated consistency, or roughly chop the zucchini and blitz it in a food processor with the blade attachment for a slightly finer consistency. Both options work really well.
- Transfer the zucchini to a large bowl and add a generous sprinkle of Kosher salt over the top, tossing gently to work it in. For this recipe, around 2-3 teaspoon should be plenty. Allow to rest for at least 20-minutes.
- After 20-minutes, transfer the (now swampy) zucchini into a few layers of good cheesecloth, twist the top so none will spill out, and start squeezing -- I like to do this over the sink. As you squeeze, the zucchini will dispel a lot of liquid and you'll end up with a much smaller pile of zucchini shreds that are now perfect for making Zucchini Pizza Crust.
Pro-tip for a sturdy slice
After baking, let your zucchini pizza crust cool on the pan before loading it up with sauce and toppings. Then, after baking with the toppings, let the pizza cool slightly again before slicing and eating. This will help prevent the crust from becoming soggy with sauce and toppings and help your crust stay together so you achieve a good consistency for picking slices up and eating by hand.
REHEATING PIZZA LEFTOVERS
It would be cliche if I made a joke about leftovers and pizza right now, so we’ll just skip that and assume you didn’t eat the entire pie for a moment. My two favorite methods for reheating pizza so it retains its crisp crust while remelting the cheese is in the oven or in a cast-iron pan on top of the stove.
Oven method: Bake on a sheet pan at 350 F / 175 C for 10-minutes or until pizza has reached your desired level of warmth.
Stovetop method: Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.
What tools do I need to make this recipe?
- A food processor -- OR -- a traditional grater
- A large mixing bowl
- A few layers of cheesecloth
- A kitchen scale -- OR -- measuring cups (for less precise measurements)
- Measuring spoons
- A wooden spoon
- An aerated pizza pan -- OR -- a baker's half sheet
- Parchment paper
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more Grain-Free Dinner Inspiration?
Love this Zucchini Pizza Crust recipe? Here are some additional grain-free dinner ideas:
- Grilled Skirt Steak with Avocado Chimichurri Sauce
- Greek Lamb Meatballs with Tzatziki Sauce
- Crispy Oven-Fried Fish
- Roasted Salmon with Feta and Herbs
- Tuna Nicoise Salad
- Mediterranean Turkey Burgers
- Beef-Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
Looking for more Pizza Night inspiration?
These pies are not grain-free or gluten-free, but I know not all of my readers are either. Check out some of my favorite pizza recipes below:
- BBQ Chicken Pizza
- Bacon Cheeseburger Pizza
- Taco Pizza
- Eggs Benedict Pizza
- Sausage, Fennel, and Calabrian Chili Pizza
- Pizza Quattro Stagioni
- Canadian Bacon, Pineapple, and Sauerkraut Pizza
This Zucchini Pizza Crust is not only super tasty but should produce a sturdy pie, whose slices you can actually pick up and eat without fear of it falling apart in your hands. It's also a great way to add some extra green veggies into your diet and use up some of the (often ample) zucchini from your garden each summer.
- 3 heaping cups shredded zucchini (550 g)
- 2-3 teaspoon Kosher salt (for disgorging)
- 2 cups almond flour (204 g)
- 2 tbsp coconut flour (13 g)
- 2 large eggs (100 g)
- 2 cups Parmesan cheese, grated (200 g)
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- Optional: Your preferred sauce and pizza toppings
- Disgorge (remove the excess water) the zucchini. Add the shredded zucchini to a large mixing bowl and sprinkle with salt (2-3 teaspoon is plenty), tossing gently to work it in. Allow to rest for 20 minutes.
- Preheat your oven to 375 degrees F (190 C). Line an aerated pizza pan or baker's half sheet with parchment paper and reserve to the side.
- After 20-minutes, transfer the (now swampy) zucchini into a few layers of good cheesecloth, twist the top so none will spill out, and start squeezing -- I like to do this over the sink. As you squeeze, the zucchini will dispel a lot of liquid and you'll end up with a much smaller pile of zucchini shreds that are now perfect for making Zucchini Pizza Crust. Return the disgorged zucchini to the mixing bowl.
- Add the almond flour, coconut flour, eggs, parmesan, red pepper flakes, and oregano and mix with a wooden spoon until well-combined.
- Turn out the dough into your reserved pizza pan or baking sheet and spread into an even layer, about ⅓-inch thick.
- Bake for 25-35 minutes, checking at the 25-minute mark. The crust should be starting to turn a nice light golden brown on top. Let crust cool slightly before topping.
- After you've dressed your pie in your preferred sauce and toppings, return to the oven for another 10-15 minutes until your toppings are cooked to your preference. Allow to cool slightly before slicing and enjoying.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
8/11/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
- Serving Size: ⅛th of pizza crust
- Calories: 260
- Sugar: 3 g
- Sodium: 712 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 61 mg
Keywords: Pizza crust, zucchini, almond flour