clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand

Zucchini Pizza Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Rest Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 large pizza crust 1x
  • Category: Mains
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


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 tsp 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


  1. Disgorge (remove the excess water) the zucchini. Add the shredded zucchini to a large mixing bowl and sprinkle with salt (2-3 tsp is plenty), tossing gently to work it in. Allow to rest for 20 minutes.
  2. 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.
  3. 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.
  4. Add the almond flour, coconut flour, eggs, parmesan, red pepper flakes, and oregano and mix with a wooden spoon until well-combined.
  5. Turn out the dough into your reserved pizza pan or baking sheet and spread into an even layer, about 1/3-inch thick.
  6. 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.
  7. 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: 1/8th 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