Zucchini Pizza

zucchini pizza

As much as I love Cauliflower Pizza, there’s one problem.

Even after resolving his IBS issues, my Irishman still has a reaction to the humble cauli.

No fun.

Then one day I was dreaming about cauliflower pizza and inspiration stuck.

Why not zucchini?

Yes it would be green, but surely the texture would work.

And I was right!

In fact in many ways I like this Zucchini Pizza even better than the cauliflower original.

zucchini pizza
5 from 2 votes

Zucchini Pizza

Course Dinner, Lunch
Cuisine Italian, low carb, modern
Keyword low carb, pizza, simple, zucchini, zucchini pizza
Total Time 30 minutes
Servings 2 people


  • 2 medium zucchini 400g / 14oz, grated
  • 100 g (3.5oz) grated parmesan
  • 100 g (3.5oz) almond meal (flour)
  • 2 eggs
  • 1/4 teaspoon fine salt
  • your favourite pizza topping


  1. Turn your oven to 220C (425F). Line a tray with baking paper.

  2. Combine grated zucchini, parmesan, alond meal, eggs and salt in a medium bowl. Tip the zucchini mixture onto the lined tray then using your hands smooth into a pizza shaped circle about 28cm (11in) in diameter. I like to make a ‘crust’ by shaping the edges to be taller than the middle.

  3. Bake for 15-20 minutes or until the pizza is browned and feels springy when touched.
  4. Add your toppings and bake further 5-10 minutes or until you’re happy.

Recipe Video

NET CARBS: 11g/serve

Substitutes Zucchini Pizza

pantry-friendly – use frozen cauliflower ‘rice’ instead of the zucchini.

extra fiber – Add 1 tablespoon psyllium husks, if you have psyllium powder 1 teaspoon will be enough. The pizza is perfectly fine without the psyllium. The one in the picture is without psyllium. You could also use oat bran, ground chia seeds or ground flax seeds if you feel like more fiber.

dairy-free – just skip the parmesan. If you have some nutritional yeast lying around, a tablespoon or so wouldn’t hurt for extra flavour. Add some extra almond meal.

carnivore – add some proscuitto or salami to your pizza.

nut-free – replace almond meal with bread crumbs, finely ground sunflower seeds or extra parmesan.

different veg – replace zucchini with cauliflower or broccoli.

smaller pizzas – feel free to make into whatever size (or shape) you like. Smaller pizzas won’t need quite as long, so check after 20 minutes. I often make 2 pizzas so we can vary the toppings.

paleo (grain, legume & dairy-free) -replace parmesan in crust with extra almond meal.

more substantial (carb lovers) – serve with garlic bread or make regular flour based pizza bases. OR use pita bread as your base.

more substantial (low carb) – make more pizzas! Add some prosciutto OR serve with a substantial salad like this Kale Salad or my Best-Ever Broccoli Salad.

Low FODMAP – use half the zucchini. Your pizza will be thinner and will cook more quickly so be prepared for a quicker cooking time and serve with a more substantial salad or side.

egg-free – replace eggs with 2 tablespoons ground linseeds (flax) and 4 tablespoons water. I haven’t tried this so please let me know in the comments below if you do.

more fancy / for entertaining – make multiple pizzas with different toppings. Serve with green salad or a shaved cabbage salad.

Problem Solving Guide

bland – next time use more salt For now grate over some extra parmesan.

too dry – the bases will dry out if over cooked. For now just drizzle with a little chilli oil or extra virgin olive oil. Next time check earlier.

no oven – you could cook the bases under the grill (broiler). Just grill until the top is firm and deeply golden then turn and cook for a few more minutes to brown the bases.

sticking – the baking paper is a must! And don’t use foil as it can stick too.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

almond meal (flour) / salt – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

Prepare Ahead

You could cook the bases ahead and either fridge or freeze then add the toppings and finish the baking just before serving. Will keep in the fridge for 1-2 weeks. Can be frozen.

zucchini pizza

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Have fun in the kitchen!

With love,
Jules x

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  • Do you salt the grated zucchini to draw out excess moisture or just grate it and mix with the other ingredients immediately? Thanks!

    • Hi Michael.

      No one knows! You must make the recipe twice, first after salting and draining the zucchini, and then a second time without draining the zucchini. It is only by gaining the knowledge through trial and error that you will have true wisdom.


  • Absolutely loved this Jules. Very easy and I enjoyed it much more than a cauliflower base. Very filling compared to regular pizza. Winner.

  • I’m growing (hopefully) lots of courgettes so will keep this for later next month, thanks for all the great recipes for my diabetic husband, diet controlled. xxx

    • You’re welcome Janet!

      And glad to hear your husband has his diabetes controlled with diet :)

      Good luck with the courgettes. Am sure you’ll have a bumper harvest

  • I made this today using the unaltered ingredient list and it’s wonderful! This is going into regular rotation with only the toppings being varied.

    It did stick a bit to parchment paper so next time I’ll line the tray with a silicon mat.

    Again, outstanding!

  • 5 stars
    I finally got around to making this Jules & it is totally delicious. Love how it also doesn’t sit heavy on your stomach. Really easy to make & flavourful even if you don’t add much on top. Really liking the idea I can freeze these too. Thanks Jules

  • Unbelievably delicious! Thanks so much Jules. I always make your cauliflower base and have been waiting for summer to try this version with our homegrown zucchini. It’s a real winner !

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