Crispy and Delicious Zucchini Crust Pizza

Zucchini Crust Pizza

A wander through the fruit and vege shop reveals mounds of large, plump zucchini. As summer comes to an end, we’re determined to make the most of these delicious green veges.

But there’s only so much baked zuchinni one person can handle.

We were ready to give up on zucchini until we heard about zucchini crust pizza. Using this method creates a crisp, solid crust that can hold all your favourite toppings. And it’s far easier than making your own regular dough.

The added cheese and herbs give the base an amazing flavour that means you can be quite light in the toppings. We like ours topped with thinly sliced pancetta, cubes of pumpkin and fetta cheese.

Zucchini Crust Pizza


  • 8 cups shredded zucchini
  • 1 cup shredded cheddar cheese
  • 2/3 cup flour (sub almond flour)
  • 2 cloves garlic, pressed or minced
  • 3 tsp dried oregano
  • 1 tsp basil
  • 2 eggs, beaten
  • 1/2 tsp salt


Preheat your oven to 220 degrees celcius and place a pizza stone or baking tray in the oven to heat up (this is essential for a crispy – not soggy – base).

In a large bowl, place the zucchini and salt and leave for 15 minutes to draw excess moisture out. Squeeze out the liquid using a clean tea towel.

Once the excess moisture has been wrung out and the liquid discarded, place the zucchini into a clean bowl and add the remaining ingredients. Mix together until incorporated.

Spread the zucchini mixture out onto baking paper and press gently with your hands to form a thin, round base.

Gently place the zucchini mixture on the baking paper onto the heated stone or tray. Place in the oven and cook for 8 minutes, or until golden brown.

Once cooked, take the base out of the oven and place on a solid surface (like a chopping board). Add tomato paste and top with your favourite toppings.

Return to the tray and place in the oven until the toppings are cooked to your liking.