Zucchini Crusted Pizza

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Eliminate guilt with our innovative veggie crust!

zucchini crusted pizza

Do you ever wish that you could enjoy your favorite foods whenever you like without feeling guilty afterward? I sure do, especially when it comes to pizza night. For me, pizza is the ultimate comfort food. It’s ooey-gooey, cheesy, and just plain delicious. I feel like we should be entitled to enjoy it, diet or not! So, let’s leave the guilt at the door and learn to make a healthier, low-carb version with this Zucchini Crusted Pizza recipe.

We packed this recipe full of so many healthy ingredients, including vegetables like zucchini, tomatoes, and garlic. By using extra virgin olive oil, we also created a pizza that will load you up with antioxidants and healthy fats. It not only tastes fantastic, but it’s actually good for you, too!

Healthy Ingredients That Taste (and Feel) Great

The best part about this Zucchini Crusted Pizza recipe is that you know what goes into it. You’ll be making it all from scratch – including our easy marinara sauce recipe. That means you’re 100 percent guaranteed to consume healthy ingredients.

For starters, the crust is made from zucchini, a healthy, low-carb substitute for traditional pizza dough. It comes together so quickly, too, because you don’t need to wait for hours for it to rise. You only need a short period of time to allow the liquid to dissipate.

Then, we keep the toppings as simple as possible, just as it’s done in Italy. We top this pizza with tomatoes, oregano, mozzarella, and Pecorino cheese. Don’t worry if you don’t have access to Pecorino; you can easily replace it with Parmesan.

For the final touch, don’t forget to drizzle your pizza with extra virgin olive oil once it’s finished cooking. It does add a few extra calories, but it really helps carry all the other flavors. Since every serving only contains 241 calories, we think it’s worth it!

If you love this recipe, you’ll probably enjoy our other healthy pizza options. Check out this incredible dairy-free Avocado Breakfast Pizzas and our veggie-filled Zucchini-Bell Pepper Pizza.

We’d love to hear what you think of this post, or what you’d like to see on our site. Leave us a comment in the comments section below.

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Zucchini Crusted Pizza

With healthy ingredients making up an innovative crust, this pizza is a guilt-free pleasure for lunch or dinner.
Yield 4 people
Serving Size 0.25 of pizza
Course Dinner, Lunch
Cuisine American, Italian


  • 2 cups zucchini shredded (from 2 large zucchini)
  • 2 teaspoons kosher salt or sea salt coarse
  • 1/4 cup flour
  • 2 tablespoons parmesan cheese grated
  • 1 egg
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup marinara sauce store-bought or make your own with the recipe below
  • 1 cup mozzarella skim, grated

Marinara Sauce (Optional)

  • 1 garlic clove crushed
  • 1 anchovy fillet
  • 1 tablespoon extra virgin olive oil
  • 14 1/2 ounces tomatoes canned
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper


  • In a medium bowl, combine the zucchini with the coarse salt and leave for 30 minutes.
  • Preheat the oven to 450 degrees F.
  • After the 30 minutes, drain the liquid from the zucchini then press the zucchini in a sieve to drain the remaining liquid.
  • In a medium bowl, combine the zucchini, flour, 1 tablespoon Parmesan, egg, pepper, and oregano. Using a 12-inch non-stick pizza pan or a baking sheet, spray or brush on a thin layer of olive oil. Pour the zucchini batter in the center and spread over the surface of the baking pan.
  • Bake in the preheated oven for 15 minutes or until the crust becomes golden on the edges. Remove the crust, then lower the heat to 400 degrees F.
  • Pour the marinara sauce in the center of the crust and evenly spread just before reaching the edges. Evenly distribute the mozzarella on top then sprinkle with the remaining Parmesan.
  • Bake for 5 minutes or until the mozzarella has melted. Drizzle with extra-virgin olive oil and serve.

To Make the Optional Marinara Sauce:

  • Over medium heat, in a saucepan with olive oil, sauté the anchovy and the garlic until golden. Pour in the canned tomatoes and cook on medium-low heat for 15 - 20 minutes. At the end of cooking, add the salt, pepper, and oregano. Remove the smashed garlic clove. Cover to keep warm until ready to use.

Nutrition Information

Serving: 0.25of pizza | Calories: 241kcal | Carbohydrates: 16g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 137mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 8
Keywords Kid-Friendly, Low-Carb, Plant-Based, Vegetarian

Have you made this recipe?
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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena


  1. This was delicious. I prepared it tonight for my husband and I who are wild about Pizza and this could not have been a more pleasant surprise, so good!!

  2. This is the first skinny ms recipe that I shared on Facebook that I went back to and couldn’t find the recipe. What I shared was there but no recipe. It is the pizza zucchini crust recipe

  3. It would be nice to actually see the recipe. This page is nothing but “click-bait” for advertisers and to sell your books

    1. Patti, Not true. We are currently having an issue with some of the recipes not showing up. It was a loyal
      reader who initially pointed this out. We’ve spent several hours troubleshooting the issue and will not
      stop until we’ve found the solution. Websites are not perfect and we work very hard to give our readers “Free”
      recipes, workouts, etc.. Hoping to have the issued fixed soon.

  4. I don’t normally reply to others, but I jsut have to on this one! Patti, this site is beyond wonderful! There is so many recipes, workouts, tips, hits, challenges, ect. Yes, sometime there are pop up ads, but that’s what pays for the website, just ignore them. If you have the time, play around, enjoy and I bet you fall in love with skinny ms. Pehaps, you should wait until they fix the issue they having right now. I have been a fan for years!

    1. Christina, You just made my day. We do work very, very
      hard, almost around the clock, to give our audience quality content.
      We love you guys! 🙂

  5. Trying this tonight! This website has made my journey to healthy eating so much easier and interesting! Thank you so much!

    1. Emily, Thank you so much for the feedback, we truly appreciate it. Congratulations and continued success! 🙂

  6. The first time I made this recipe it was perfect! The next two the zucchini was soft/soggy ?. What am I doing wrong now?

  7. Could you use Rice flour instead of regular flour, and do you think it could add a cruch to the texture?

  8. Hi there, I would love to make this as soon as possible! My granddaughter is gluten free, so I thought I would use almond flour or chickpea flour. But how large of a baking sheet do you use and how thick should this crust be. Thank you so much for this recipe. I can’t wait to make it. Helen

    1. Renee, Yes, that’s the beauty of this recipe. Feel free to add your favorite “healthy” ingredients. 🙂

  9. This was really good – thanks so much !! I have been using your recipes for over a week and just love everything I’ve made !! I feel great and have lost weight already – thank you !

    1. Jean, That’s wonderful news. We’re so happy you’re enjoying our recipes. We publish new recipes most days of the week. 🙂

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