Zucchini Pizza Crust Recipe (Low Carb & Gluten-Free)

Crazy Delicious Zucchini Pizza Crust That Actually Gets Crispy

If you’ve ever tried zucchini pizza crust and ended up with a soggy, mushy bottom… this is the fix. This zucchini pizza crust is low carb, keto-friendly, and gluten-free — and the best part is it can get golden and crisp on the bottom so it holds toppings like real pizza.

It’s also a perfect “garden zucchini” recipe. When zucchini is taking over the counter, you can shred it and put it to work in the most delicious way possible. (And if you’re stocking up, don’t miss our How to Freeze Zucchini tutorial.)

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Why This Zucchini Pizza Crust Works

Most zucchini crust recipes fail for one reason: moisture. Zucchini holds a lot of water, and if it isn’t squeezed out really well, the crust turns soft and soggy.

This version works because it’s built around four “crisp crust” rules:

• Moisture is removed from the shredded zucchini (this matters more than any ingredient).
• Almond flour adds structure without a carb-heavy flour base.
• Cheese + egg bind the crust so it slices cleanly.
• A preheated stone/pan + pre-bake creates bottom browning.

Also worth saying: my family doesn’t eat strictly low carb or keto, so this isn’t one of those “only tastes good if you’re used to health food” recipes. The official kid review was: “It’s better than school lunch pizza.” 😂 I’ll take it.

The #1 Tip to Avoid Soggy Zucchini Pizza Crust

Squeeze the shredded zucchini as dry as you possibly can. If you think it’s dry… squeeze again. This step is what makes the difference between “meh” and “WOW, this is actually pizza.”

How to remove the liquid from shredded zucchini

If you have time, place shredded zucchini in a colander, sprinkle salt over it, and let it sit for about 20 minutes. Then place the shredded zucchini in a clean towel or cloth and twist to wring out the excess liquid.

If you don’t have time to let it sit, just wring it out really, really well. I place it in a clean dish towel or tea towel, then twist and wring to release the liquid.

Bonus tip: If you want to go full overachiever (I see you), after wringing, spread the zucchini on a towel for 5 minutes while the oven finishes preheating. Every bit of moisture you remove helps the crust brown.

Curious about zucchini nutrition basics and serving info? The USDA’s FoodData Central is a reliable reference:
USDA FoodData Central.

Ingredients for Zucchini Pizza Crust

This recipe uses simple pantry spices and a few basics to bind everything together.

• 2 ½ cups shredded zucchini (packed)
• 2 large eggs
• ½ cup blanched almond flour
• ½ teaspoon salt
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese

Topping Ideas

• ¼ cup pizza sauce
• 1 cup shredded mozzarella cheese
• Your favorite toppings (pepperoni, olives, peppers, mushrooms, etc.)

Supplies You’ll Want

• Pizza stone or baking sheet/pan (either works)
• Parchment paper
• Large mixing bowl
• Clean dish towel/tea towel (for wringing zucchini)
• Pizza peel (optional but helpful) or an overturned baking sheet for sliding

If you don’t have a pizza stone or pizza peel, no worries — a hot baking sheet works great and still gets good browning.

Step-by-Step: How to Make Zucchini Pizza Crust

1. Squeeze the zucchini dry. This is the most important step. Wring out as much liquid as possible (see the section above).
2. Preheat the oven to 450°F/230°C. Place a pizza stone or baking sheet in the oven to preheat for about 30 minutes. The pan/stone needs to be hot before the crust goes in.
3. Mix the crust. In a large bowl, beat the eggs. Add zucchini, almond flour, salt, basil, oregano, garlic powder, pepper, Parmesan, and mozzarella. Stir until well combined.
4. Prep the parchment. Grease or spray a piece of parchment paper. Place parchment on a pizza peel or an overturned baking sheet (something you can slide from).
5. Shape the crust. Dump the mixture onto parchment. Press into a 10-inch circle (or desired shape), about ¼-inch thick.
6. Bake the crust. Slide parchment + crust onto the hot stone/pan. Bake about 15 minutes until edges are golden and crust is firm.
7. Add toppings. Remove crust, add sauce, cheese, and toppings. Return to oven until cheese melts (about 5 minutes, depending on toppings).

How to Brown the Bottom (Crispy Crust Tips)

If you’re trying this recipe because you’ve had mushy zucchini crust before, here’s the “why it works” checklist:

• Hot pan/stone: Preheat it fully (don’t skip the 30 minutes).
• Thin, even crust: Aim for about ¼-inch thickness.
• Par-bake first: Bake the crust fully before adding toppings.
• Don’t overload toppings: Heavy toppings can steam the crust.

Topping Ideas That Work Especially Well

• Classic: Marinara + mozzarella + pepperoni
• Veggie: Bell peppers + mushrooms + olives (go light so you don’t add moisture)
• Chicken bacon ranch: Use cooked chicken, bacon bits, and a light drizzle of ranch after baking
• Margherita-style: Fresh basil added after baking + a sprinkle of Parmesan

Sauce tip: This is the sauce recipe I use for dipping sauce and pizza sauce:
Little Caesars Crazy Bread Copycat Sauce. It’s easy, healthy, and freezes well. I usually double it and portion it for later.

Make-Ahead, Storage, and Freezing

• Make-ahead: Bake the crust (no toppings), cool completely, then refrigerate up to 2 days.
• To reheat: Warm the crust on a hot pan/stone for a few minutes before topping (helps re-crisp).
• Freezing: Bake the crust, cool fully, wrap tightly, and freeze. Reheat from frozen at 425°F until hot and crisp, then add toppings.

Nutrition info will vary depending on sauce and toppings used.

FAQs

Why is my zucchini pizza crust soggy?

The zucchini likely had too much moisture. Wring it out very well, and be sure to preheat your stone/pan and pre-bake the crust before topping it.

Is zucchini pizza crust keto?

Yes — this recipe uses almond flour and cheese as the structure, keeping it low carb and keto-friendly (toppings will affect total carbs).

Do I have to use almond flour?

This version is tested with almond flour for structure. If you swap flours, results can vary (especially with coconut flour, which absorbs moisture differently).

Can I freeze zucchini pizza crust?

Yes. Bake the crust first, cool completely, wrap tightly, and freeze. Reheat and crisp before adding toppings.

Can I make this on a baking sheet instead of a pizza stone?

Absolutely. Preheat the baking sheet in the oven first so it’s hot when the crust goes on — that helps browning.

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More Easy Recipes

If you’re on a zucchini kick (same), here are more favorites:

• Zucchini Recipes
• Low Carb & Keto Recipes
• How to Freeze Zucchini
• Crazy Bread Sauce (Pizza + Dipping)

Final Thoughts

If you’ve got zucchini to use up and still want a real pizza-night vibe, this crust is such a win. Just remember: dry zucchini + hot pan + pre-bake = crisp, sliceable success.

Crazy Delicious Zucchini Pizza Crust Recipe

Use up that zucchini with this zucchini pizza crust recipe! It is gluten-free, low carb, keto friendly, and amazingly delicious!

4.86 / 5 ( 7 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Ingredients

Crust

• 2 ½ cups shredded zucchini packed
• 2 large eggs
• ½ cup blanched almond flour
• ½ teaspoon salt
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese

Toppings

• ¼ cup pizza sauce
• 1 cup shredded mozzarella cheese
• any additional desired toppings

Get Recipe Ingredients

Instructions

• Squeeze the shredded zucchini to release as much liquid as possible! (See blog post for how to remove the liquid from shredded zucchini.)
• Preheat the oven to 450°F/230°C. Place a pizza stone or baking sheet in the oven to preheat for about 30 minutes. The oven and the stone/pan need to be nice and hot before you put the crust in the oven.
• In a large mixing bowl, add the eggs and lightly beat them. Then add the zucchini, almond flour, salt, basil, oregano, garlic powder, pepper, Parmesan, and mozzarella. Stir to mix it all together, until well combined.
• Grease or use nonstick cooking spray on a piece of parchment paper. Place the parchment on a pizza peel or baking sheet turned upside down, some sort of apparatus that allows you to slide the parchment with crust onto the preheated stone/pan that's in the oven.
• Dump the crust mixture onto the prepared parchment. Press the mixture evenly into a 10-inch circle, or whatever desired shape, about 1/4 inch thick.
• Slide the parchment with crust onto the preheated pizza stone/pan. Bake for about 15 minutes, until edges are golden brown and crust is firm. The bottom of the crust will also be golden brown.
• Remove crust and parchment from oven and top with pizza sauce, shredded cheese, and your desired pizza toppings. Return pizza to oven until cheese is melted, about 5 minutes, depending on toppings. If desired, garnish with fresh basil or Italian seasoning and grated Parmesan cheese.

Recipe Notes

If you don't want to use almond flour, try using 1/4 cup all-purpose flour instead. Use fat free cheese to get one slice for just 2 Freestyle Points!

Nutrition

Calories: 143kcal | Carbohydrates: 4g | Protein: 10g | Fat: 10g | Sodium: 386mg | Fiber: 1g | Sugar: 2g

Recipe Adapted From: The Recipe Critic