I was worried that my carb-loving parents would look down their noses at this gluten-free zucchini pizza dough because it was prepared with veggies. I knew it was a success when they devoured the entire thing; this served as a good reminder that crusts made from vegetables aren’t reserved for our low-carb pals. This zucchini pizza crust is for those who desire a lighter, equally tasty alternative to traditional pizza, like its more fashionable cousin, the cauliflower crust.
This simple variation doesn’t require any unusual flours or cornstarch for binding, unlike many others. It’s just zucchini, an egg, and some mozzarella cheese, with some salt and pepper and Italian spice sprinkled on top. Learn the steps here.
3 Tips for the Crispiest Zucchini Pizza Crust
In my perspective, a crust made of zucchini should be crunchy. Here’s a plan to get there.
- Get as much moisture out of the zucchini as you can. Despite its high water content, zucchini produces a crispier crust when it is dried. The first step is to salt the shredded zucchini and put it in a sieve. It will lose a lot of moisture while it sits. Squeeze it to remove any excess liquid, and then add it to the rest of the ingredients.
- I like to turn the crust over. Because zucchini crust is more fragile than regular crust, it’s practically hard to turn with a spatula. After the crust has baked for 20 minutes, set another rimmed baking sheet on top, and flip the whole thing. The crust will be inverted on the back of the cold baking sheet when you remove the heated one. For an additional 5-10 minutes, bake it until the crust is golden brown and crunchy.
- Use cheese as an insulator for the crust. Instead of putting sauce on the crust now that it’s crisp, you’ll make a barrier with cheese, then sauce, then more cheese so that the crust doesn’t get soggy. Brown and bubble under the broiler, then serve right away.
- 1/4 cup water 1 tbsp olive oil
- 2 medium-sized zucchinis equal 1 pound.
- Approximately 1 1/2 tablespoons of kosher salt
- 2 little eggs
- 1 teaspoon of Italian spice that is salt-free
- Low-moisture mozzarella cheese (6 ounces, cut in half)
- One-third of a cup of tomato or pizza sauce
- Serve with fresh basil leaves and optional red pepper flakes.
- Put in two oven racks to make thirds and preheat oven to 450 degrees Fahrenheit. Spread 1 tablespoon of olive oil on a piece of parchment paper and use it to line a baking sheet with a rim.
- One pound of zucchini should be trimmed and grated using a box grater with big holes. Wash the zucchini and drain it in a colander over a basin or the sink. Mix with a half teaspoon of the kosher salt and let settle for 10–15 minutes. Meanwhile, in a large bowl, whisk together 1 large egg, 1 teaspoon of Italian seasoning, 1 teaspoon of the remaining kosher salt, and several grinds of black pepper. One and a half cups (6 ounces) of low-moisture mozzarella cheese should be grated and added to the bowl (the other half cup should be saved for topping the crust).
- To extract as much juice as possible, squeeze the zucchini firmly with the back of a big spoon. Squeeze the zucchini to remove any excess moisture, then add it to the bowl with the eggs and whisk until everything is evenly distributed.
- Place the dough on the prepared baking sheet and spread it out with your hands into a large, thin circle approximately 8 inches in diameter (the thinner it is, the crispier it will be). Cook for 20 minutes on the oven’s lowest rack, or until the crust is golden and crunchy.
- Cover the crust with another rimmed baking sheet. Carefully (they’re hot!) turn both baking sheets while holding them together. Take off the parchment and baking sheet from the oven; the crust should be inverted on the back of the cool sheet. After 5 to 10 minutes of baking time with the sheet on the bottom rack, the crust should be golden brown and crunchy.
- Take the pie crust out and turn the broiler on HIGH. Cover with a layer of cheese, using up half of what’s left. Spread the cheese with the pizza sauce, about a third of a cup. Scatter the remaining cheese over top.
- Broil for 2 to 3 minutes on the top rack to brown and bubble the cheese. To taste, sprinkle over some crushed red pepper and fresh basil leaves.