This easy low-carb zucchini pizza crust is a crispy, cheesy, and delicious alternative to traditional dough! Made with just a few simple ingredients, it’s gluten-free, keto-friendly, and perfect for your favorite toppings. Whether you love a classic Margherita or a loaded meat feast, this flexible crust holds up beautifully for a satisfying pizza night!
Ingredients Needed
- 225g (8 oz) zucchini (about 2 cups, coarsely grated)
- 3 large eggs
- 100g (1 cup) mozzarella cheese, shredded (use pre-shredded or block mozzarella, not fresh soft mozzarella)
- 30g (¼ cup) coconut flour
- ½ tsp sea salt (+ extra for sprinkling in step 2)
How To Make Low Carb Keto Zucchini Pizza Crust
- Preheat the oven: Preheat to 180°C (350°F). Grease a 30-36 cm (12-14 inch) non-stick pizza pan. Use parchment paper if needed.
- Prepare the zucchini: Spread the grated zucchini onto the pan in a thin layer. Lightly sprinkle with a little sea salt (not the full ½ tsp). Bake for 10-15 minutes until softened and fairly dry.
- Mix the dough: In a large bowl, whisk together eggs, mozzarella, coconut flour, and ½ tsp sea salt.
- Remove moisture from zucchini: Once baked, pat dry the zucchini with paper towels to remove excess moisture. Mix into the egg and cheese mixture.
- Prepare the crust: Wipe down the pizza pan to remove any stuck zucchini. If needed, line with parchment paper and grease it. Spread the zucchini dough into a thin circle (28-30 cm / 11-12 inches).
- Bake the crust: Bake for 20-30 minutes, until golden with brown spots. Baking time varies based on thickness.
- Increase oven temperature: Remove from oven and set aside. Increase heat to 200°C (400°F) and allow the oven to preheat.
- Add toppings: Let the crust rest for 10 minutes, then spread with a thick sauce and your favorite toppings.
- Bake again: Return to the oven for 10 minutes, until the cheese melts. For extra browning, place under the broiler/grill for a couple of minutes.
Recipe Tips
- Drain the zucchini well: After baking, press out as much water as possible using paper towels. This keeps the crust firm and prevents sogginess.
- Use the right mozzarella: Pre-shredded or block mozzarella works best. Avoid fresh mozzarella, as it’s too watery.
- Spread the dough thinly: A thin, even layer ensures a crispy crust. If it’s too thick, it may turn soft instead of firm.
- Bake until golden brown: The crust should have golden brown spots before adding toppings. This makes it strong enough to hold everything.
- Let it rest before topping: Allow the crust to cool for 10 minutes before adding sauce and toppings to keep it from softening.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover zucchini pizza crust cool to room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. Keep in the fridge for up to 3 days.
- Freeze: Wrap the crust in parchment paper and place it in a freezer-safe bag or container. Freeze for up to 3 months. When ready to use, thaw in the fridge overnight before adding toppings and baking.
- Reheat: Preheat the oven to 180°C (350°F). Place the crust on a baking sheet and heat for 5-10 minutes, until warm and slightly crispy.
Nutrition Facts
Serving Size: 1 slice (assuming the crust is divided into 8 slices)
- Calories: 83
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 62mg
- Sodium: 257mg
- Potassium: 150mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Check out More Recipes:
- Low Carb Keto Cabbage Roll
- Low Carb Keto Avocado Tuna Salad
- Low Carb Keto Slow Cooker Mongolian Beef Recipe
Low Carb Keto Zucchini Pizza Crust Recipe
Description
This easy low-carb zucchini pizza crust is a crispy, cheesy, and delicious alternative to traditional dough! Made with just a few simple ingredients, it’s gluten-free, keto-friendly, and perfect for your favorite toppings. Whether you love a classic Margherita or a loaded meat feast, this flexible crust holds up beautifully for a satisfying pizza night!
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C (350°F). Grease a 30-36 cm (12-14 inch) non-stick pizza pan. Use parchment paper if needed.
- Prepare the zucchini: Spread the grated zucchini onto the pan in a thin layer. Lightly sprinkle with a little sea salt (not the full ½ tsp). Bake for 10-15 minutes until softened and fairly dry.
- Mix the dough: In a large bowl, whisk together eggs, mozzarella, coconut flour, and ½ tsp sea salt.
- Remove moisture from zucchini: Once baked, pat dry the zucchini with paper towels to remove excess moisture. Mix into the egg and cheese mixture.
- Prepare the crust: Wipe down the pizza pan to remove any stuck zucchini. If needed, line with parchment paper and grease it. Spread the zucchini dough into a thin circle (28-30 cm / 11-12 inches).
- Bake the crust: Bake for 20-30 minutes, until golden with brown spots. Baking time varies based on thickness.
- Increase oven temperature: Remove from oven and set aside. Increase heat to 200°C (400°F) and allow the oven to preheat.
- Add toppings: Let the crust rest for 10 minutes, then spread with a thick sauce and your favorite toppings.
- Bake again: Return to the oven for 10 minutes, until the cheese melts. For extra browning, place under the broiler/grill for a couple of minutes.
Notes
- Drain the zucchini well: After baking, press out as much water as possible using paper towels. This keeps the crust firm and prevents sogginess.
- Use the right mozzarella: Pre-shredded or block mozzarella works best. Avoid fresh mozzarella, as it’s too watery.
- Spread the dough thinly: A thin, even layer ensures a crispy crust. If it’s too thick, it may turn soft instead of firm.
- Bake until golden brown: The crust should have golden brown spots before adding toppings. This makes it strong enough to hold everything.
- Let it rest before topping: Allow the crust to cool for 10 minutes before adding sauce and toppings to keep it from softening.
Low Carb Keto Zucchini Pizza Crust Recipe
