I love cooking with zucchini because it’s nutritious and versatile. I’ve made zucchini noodles, zucchini chips and even chocolate chip zucchini bread. Recently, my new favorite recipe made with zucchini is my zucchini pizza crust. It’s low-carb, gluten-free and gut-friendly; plus, it contains important nutrients like vitamin B2, vitamin E and manganese. If you are planning on making pizza this week, try this delicious and simple recipe — you’ll never go back to eating traditional, refined pizza crust again!
A Low-Carb Pizza Crust Alternative
I think of pizza as one of the most delicious meals, but I want to keep it healthy and nutritious, so I try new, gluten-free crusts all the time. I’ve made coconut flour pizza crust and cauliflower pizza crust, so it seems only natural to add my zucchini pizza crust into the mix.
This low-carb pizza crust is made with zucchini, which is low in calories, carbs and sugar and can even help to reduce inflammation and improve digestion. Plus, this zucchini pizza crust recipe calls for arrowroot starch (or tapioca flour) and a Paleo flour blend, which is a combination of healthy, nutrient-rich flours, like almond flour. This recipe proves that you don’t have to give in to eating white, refined carbs to enjoy a slice a pizza — you have plenty of healthier options!
- 127 calories
- 4 grams protein
- 5 grams fat
- 18 grams carbohydrate
- 1.4 grams fiber
- 0.3 grams sugar
- 0.14 milligrams vitamin B2 (13 percent DV)
- 2 miligrams vitamin E (11 percent DV)
- 0.3 milligrams vitamin B5 (7 percent DV)
- 0.2 micrograms vitamin B12 (6 percent DV)
- 116 IUs vitamin A (5 percent DV)
- 2 milligrams vitamin C (3 percent DV)
- 0.2 milligrams manganese (13 percent DV)
- 5 micrograms selenium (10 percent DV)
- 0.08 milligrams copper (10 percent DV)
- 67 milligrams phosphorus (10 percent DV)
- 0.5 milligrams zinc (6 percent DV)
- 20 milligrams magnesium (6 percent DV)
- 34 milligrams calcium (3 percent DV)
- 0.6 milligrams iron (3 percent DV)
- 94 milligrams potassium (2 percent DV)
- 24 milligrams sodium (2 percent DV)
Here’s a quick glance at some of the top health benefits associated with the ingredients in this zucchini pizza crust recipe:
- Zucchini: Zucchini is a favorite among low-carb dieters because it has a very low score on the glycemic index, it’s low in carbohydrates and sugars and its very low in calories. Plus, zucchini is high in nutrients and antioxidants like vitamin C and vitamin A.
- Arrowroot starch: Arrowroot starch is used as a thickener in this recipe, but it does a lot more than that. It contains important nutrients like B vitamins, iron and potassium; plus, it’s an excellent choice for people with sensitive digestive systems because it’s one of the easiest starches to digest. Another great option as your thickener is tapioca flour, which is gluten-free and completely free from sugar.
- Almond flour: Almond flour, which is made from ground almonds, is a nutrient powerhouse that helps to manage blood sugar levels and boost heart health.
How to Make Zucchini Pizza Crust
Before getting your ingredients together, preheat your oven to 350 degrees Fahrenheit and get your pizza pan ready by lining it with parchment paper.
The next step is to prep your zucchini. You need 3 cups of grated zucchini, which is about 4 medium zucchinis. Wash and grate them and then squeeze the water out of the zucchini and place it in a medium bowl, discarding the juice.
Now add in 1 cup, plus 3 tablespoons of arrowroot flour or tapioca starch — whichever thickener you prefer or have on hand — and ½ cup of Paleo flour blend, which includes a combination of gluten-free flours like almond flour and coconut flour.
Crack in your eggs and mix all of your ingredients until they are well-combined.
The last step is to dump your batter onto the pizza pan that’s lined with parchment paper and using your fingers, press the batter until it’s thin and round. Bake your crust for 40–45 minutes, flipping the crust halfway through.
And just like that, your zucchini pizza crust is finished. Now, add your favorite toppings and bake the pizza for another 10–12 minutes so that it all comes together. A great topping option is my Florentine pizza that’s made with sun-dried tomatoes, spinach, basil, mushrooms and a delicious cheese blend. Enjoy!
1 hour 10 minutes
- 3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)
- 1 cup + 3 tablespoons arrowroot flour or tapioca starch
- ½ cup Paleo flour
- 3 eggs
- Preheat oven to 350 F.
- Wash and grate zucchini.
- Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
- Add in the arrowroot flour (or tapioca starch), Paleo flour blend and eggs.
- Mix until well combined.
- Line round pizza pan with parchment paper.
- Dump the batter onto the baking sheet, using your fingers to press the batter until it becomes a thin, round-shaped pizza crust.
- Bake for 40–45 minutes, flipping the crust halfway through.
- Remove and add your favorite pizza toppings.
- Bake for an additional 10–12 minutes.