There is a situation in my garden – one I didn’t really think was possible given my track record with plants. (I once killed a cactus named Frank. A CACTUS.)
Anyway, back to the situation: Stuff is growing everywhere. It’s been a challenge to figure out how to use the buckets of cucumbers we just harvested, but when it comes to summer squashes like zephyr and zucchini, I know just what to do.
We’re talking zucchini pasta carbonara, shish kabobs, Mediterranean zucchini pasta, soup and breakfast fritters. And of course, PIZZA.
This naturally gluten-free zucchini pizza crust is very similar to my cauliflower pizza crust, but the ratios have been adjusted to account for the extra moisture present in squash. It’s the perfect way to use up extra zucchini, just ask my kids. 🙂
I recommend serving it up with my no-cook homemade pizza sauce. Enjoy!
The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt.” – Dave Barry
Zucchini Pizza Crust Recipe
- large baking sheet
- silicone spatula
- 2 cups zucchini (grated)
- 4 tbsp coconut flour
- 4 tbsp cassava flour
- ½ cup mozzarella cheese (plus more for topping)
- 3 medium to large eggs
- ¼ tsp unrefined sea salt
- 1 tsp onion powder
- 1 tsp organic Italian seasoning
- pizza sauce
- favorite toppings of your choice (parmesan cheese, mozzarella, pepperoni, oregano, fresh basil, veggies, etc.)
- Place a large baking sheet in the oven and preheat oven to 450°F.
- Shred zucchini with a box grater.
- Mix the grated zucchini in a food processor with salt, onion powder, coconut flour, cassava flour, cheese, and eggs until it resembles applesauce. Although the mixture doesn't resemble traditional pizza dough at this stage, don't worry. It firms up beautifully.
- Using a silicone spatula, spread the mixture into the shape of a pizza crust on parchment paper. The crust should be 9-10 inches wide - any bigger and it will be challenging to flip. I like to make the edges a little thicker so that it looks like a traditional crust.
- Slide the heated baking sheet under the parchment paper and place the crust in the oven. Bake for about 15 minutes.
- Remove the crust from oven and place a sheet of parchment paper over the top. With oven mitts on both hands, pull the parchment paper the crust is resting on toward you. It should be slightly off the baking sheet. Place one hand underneath the crust and one hand on top, then flip the crust and place it back on the baking sheet.
- Place the baking sheet back in the oven and bake for about 10 more minutes.
- Remove the crust from the oven and add pizza toppings. Switch your settings from Bake to Broil and remove the pizza when the pizza is melted.
Frequently Asked Questions
Can I substitute the coconut flour with almond flour or all-purpose flour?
Gluten-free blends and almond flour tend to absorb liquid differently than coconut flour, so unfortunately they won’t work in this recipe.
Can I make this recipe dairy-free?
Unfortunately dairy is essential in this recipe, but this cassava pizza crust is easy to make, dairy-free, and has the doughy texture of traditional pizza.
Read My Comment Policy
This is a great low-carb pizza idea and relatively easy to make. Thanks for sharing =)
This looks yummy! But I can’t use dairy. Any suggestions? Also no yeast of any kind. Also another kind of flour; nut or seed flour. I have lots of allergies. Thank you
I can’t use dairy. But I would love to try this zucchini pizza crust.
I also can’t use arrow root starch and I don’t know if I can sub in tapioca or corn starch. I have done without after too many failures.
I will take all the help I can get.
Until I have a PC I don’t have PDF so am limited
I’m wondering about egg su as well, thanks! This looks so yummy!
Egg sub, that should read
I posted a comment earlier today but it never showed up. Is there a reason it wasn’t accepted?
Hi Ann, unfortunately it seems that your original comment wasn’t saved for some reason. Sorry about that . 🙁
interesting and sure a new way to use the fast growing green things 🙂
It looks so easy to make and so delicious! Many thanks for sharing this recipe 🙂
Do you squeeze the liquid out of the grated zucchini? Also would whole wheat flour work? (Its all I have)
In this recipe it is not necessary to squeeze out the liquid. Unfortunately, I don’t think wheat flour would work in this recipe without adjusting the amount used.
I’m going to try using regular wheat flour… what kind of adjustment would you recommend? Thanks!
I made this tonight and it was very good – the hubs gobbled it down 🙂 My only issue was that it was too soft to hold like a traditional pizza slice – not a big problem since we are fork-trained here! 😉 And we are at almost 5000 feet in altitude, so my experience is often different than others. Next time – because there WILL be a next time, by popular request! – I’ll try upping the flour just a bit,. I may also try splitting it into two smaller crusts that could be spread out a bit thinner, just to see if they will crisp up more. I’ll let you know if I stumble onto anything fantastic. And if not, we still love love this recipe – thank you!
Ahh, so glad you liked it! It should definitely be firm enough to hold like a traditional pizza slice, though. If adding more flour doesn’t yield the results you want, you might try compensating for the altitude by increasing the cook temp 25 degrees and maybe extending the cook time a little.
What if we don’t flip the crust. Can it bake in to a good crust without having to do that?
What can I replace the cheese with same goes with the cauliflour crust and the cheese I’d need to replace it as well.
I also need to figure out a cheese replacement in this and cauliflower recipe. And only one of my kids will even touch daiya lol.
What could I use to replace the cassava flour? And my other question is, does the end result taste like coconut?
I haven’t tested any flours so I’m not sure what to recommend unfortunately. It doesn’t taste like coconut 🙂
Thank you for sharing this recipe. I will definitely try it. Two questions: when you say flip it, do you mean flip it over or in the air? If you don’t flip it, what happens?
Flip it over. If you don’t flip it, one side is likely to be a little overcooked and the other undercooked.
What about the dairy? What can i use instead? Nutritional yeast? How much?
I haven’t tested the recipe without dairy so I’m not sure, sorry!
We LOVE this crust. It is our favorite. For those wondering about dairy I sometimes don’t add cheese to it and it works out ok.
Question for Mommypatomus, have you ever saved them for later use or frozen the crust and if so what’s the best way to reheat them?
I’m so glad you liked it! When I make pizza my kids eat it so fast I never have a chance to freeze it, but I know that some people have had success freezing my cauliflower pizza crust after pre-baking it. When they’re ready to make pizza they just pull it out of the freezer, add toppings and bake as normal.
i’m super allergic to anything coconut, any tips, from anyone, on replacing the coconut flour would be greatly appreciated..
Is CASSAVA FLOUR Keto Friendly?