Zucchini Crusted Pizza

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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.

Zucchini Crusted Pizza

Zucchini Crusted Pizza

Yields: 4 servings | Serving Size: 1/4 of recipe | Calories: 241 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 68 mg | Sodium: 137 mg | Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 17 g | SmartPoints (Freestyle): 8

Ingredients

  • 2 cups shredded zucchini (from 2 large zucchinis)
  • 2 teaspoons coarse kosher salt or sea salt
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup flour
  • 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)
  • 2 tablespoons grated Parmesan cheese
  • 1 cup (grated) skim mozzarella
    Marinara Sauce (optional)
  • 1 clove garlic, crushed
  • 1 anchovy fillet
  • 1 tablespoon Extra-virgin olive oil
  • 1 (14.5-ounce) canned tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Instructions

  1. In a medium bowl, combine the zucchini with the coarse salt and leave for 30 minutes.
  2. Preheat the oven to 450 degrees F.
  3. After the 30 minutes, drain the liquid from the zucchini then press the zucchini in a sieve to drain the remaining liquid.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 5 minutes or until the mozzarella has melted. Drizzle with extra-virgin olive oil and serve.
  8. To make the optional marinara sauce:
  9. 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.
https://skinnyms.com/pizza-zucchini-crust/

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30 Comments on "Zucchini Crusted Pizza"

  1. Priscilla  January 30, 2015

    Thanks for sharing ! Do you boil the zucchini before you oven it please? Thanks

    Reply
    • SkinnyMs  January 30, 2015

      Priscilla, You are welcome! No, you do not boil the zucchini first.

      Reply
  2. peggyrichmond  May 27, 2015

    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!!

    Reply
    • SkinnyMs  May 28, 2015

      We're glad you enjoyed it!

      Reply
  3. Lois May  January 24, 2016

    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

    Reply
    • Gale Compton  January 24, 2016

      Lois, I’m so sorry. We’re troubleshooting now. Thank you for your patience.

      Reply
  4. patti  January 24, 2016

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

    Reply
    • Gale Compton  January 24, 2016

      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.

      Reply
  5. Christina  January 24, 2016

    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!

    Reply
    • Gale Compton  January 24, 2016

      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! 🙂

      Reply
  6. Jean  January 24, 2016

    Hi, is this recipe posted and I missed it? Thanks.

    Reply
  7. Jean  January 24, 2016

    Can you email it to me?

    Reply
  8. Emily  January 31, 2016

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

    Reply
    • Gale Compton  January 31, 2016

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

      Reply
  9. Jessica  July 31, 2016

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

    Reply
    • Gale Compton  August 3, 2016

      Jessica, It’s hard to say without being there. 🙂 Did you do anything differently?

      Reply
  10. Teresa  December 4, 2016

    Hi!
    if i switch the flour for whole wheat, would the ratio be 1-1?

    Reply
    • Nichole Furlong  December 4, 2016

      Hi Teresa! Yes, since it only a small portion the ratio is 1-1.

      Reply
  11. Karen  March 6, 2017

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

    Reply
    • Gale Compton  March 6, 2017

      Karen, I think it should work, but not sure about the crunch. Please keep us posted. 🙂

      Reply
  12. Helen  August 15, 2017

    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

    Reply
    • Gale Compton  August 15, 2017

      Helen, Use a 12-inch non-stick pizza pan(sheet). The crust is more on the thin side…just right!

      Reply
  13. Nicole  September 21, 2017

    Do you have to use white flour?

    Reply
    • Gale Compton  September 21, 2017

      Nichole, Absolutely not. Try using White Whole Wheat for a delicious crust.

      Reply
  14. Renee  October 29, 2017

    Can you add other toppings such as onions and peppers or even pepperoni or turkey sausage maybe

    Reply
    • Gale Compton  October 30, 2017

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

      Reply
  15. Jean  January 16, 2018

    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 !

    Reply
    • Gale Compton  January 16, 2018

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

      Reply

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