Growing up in an Italian kitchen, pizza was a sacred ritual—one that usually involved rich doughs, long rises, and flour-dusted countertops. But when my grandmother, Nonna Lucia, decided to lighten up her favorite pizza for summer, she reached for the garden’s most abundant gift: zucchini. That was the birth of what we now call our Low Carb Zucchini Pizza Crust Delight—a crispy, savory base that celebrates flavor without the carb load.
Whether you’re gluten-free, keto, or just love clean eating, this recipe delivers the joy of pizza night in a way that won’t weigh you down. Ready to transform your pizza game?
Why You’ll Love This Zucchini Pizza Crust
- Low in carbs, high in flavor
- Gluten-free and grain-free
- Crispy edges with a tender bite
- Perfect base for your favorite toppings
- Kid-approved and freezer-friendly
Quick Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Zucchini Crust:
- 3 medium zucchinis (about 4 cups grated)
- 1 teaspoon salt
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the Toppings:
- 1/2 cup sugar-free marinara sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup chopped bell peppers
- 1/4 teaspoon red chili flakes (optional)
- Fresh basil leaves, for garnish
Step 1: Prep the Zucchini
Grate and Drain
Start by grating the zucchini using a box grater or food processor. Place the zucchini in a colander over the sink and sprinkle with salt. Let it sit for 10–15 minutes to draw out moisture. Afterward, wrap the zucchini in a clean towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for a crispy crust!
Pro Tip: The drier the zucchini, the crispier the base!
Step 2: Make the Crust Dough
In a large mixing bowl, combine the drained zucchini, egg, mozzarella, Parmesan, garlic powder, oregano, and pepper. Mix thoroughly until a sticky dough forms. It should hold together when pressed.
Step 3: Shape and Bake the Crust
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with oil.
Place the zucchini dough on the sheet and flatten it into a circle or rectangle, about 1/4-inch thick. Bake for 20–25 minutes, or until the crust is golden brown and firm to the touch.
Step 4: Add Toppings
Remove the crust from the oven. Spread your marinara sauce evenly across the surface, then sprinkle with shredded cheese, olives, bell peppers, and chili flakes.
Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is bubbly and slightly browned.
Step 5: Serve & Savor
Let the pizza cool for a couple of minutes, then sprinkle with fresh basil. Slice into quarters and serve immediately with a fresh side salad or low-carb coleslaw.
How to Store & Reheat
Refrigerate: Store slices in an airtight container for up to 3 days.
Freeze: Wrap crust (before adding toppings) in plastic wrap and freeze up to 1 month.
Reheat: Pop in the oven or toaster oven at 375°F for 5–7 minutes.
Variations & Add-ins
- Protein Boost: Add cooked chicken or turkey pepperoni.
- Cheesy Upgrade: Try goat cheese, feta, or cheddar.
- Vegan Option: Use flax egg and vegan cheese alternatives.
- Spicy Kick: Add jalapeños or a dash of sriracha.
Nutrition Info (Per Serving)
- Calories: 210
- Net Carbs: 6g
- Protein: 12g
- Fat: 14g
- Fiber: 2g
Note: Nutrition will vary based on toppings.
Chef’s Notes
This pizza crust is summer’s answer to indulgence. I often make a double batch and freeze one crust, so pizza night is never more than 10 minutes away. Plus, it’s a sneaky way to get kids excited about vegetables—especially when they can pick their own toppings!