I used to roll my eyes at veggie-based crusts. Too soggy, too floppy, and let’s be honest—too zucchini-y. But this one? It actually crisps up. No forks needed, no knife-and-prayer combo. Just cheesy, golden edges that hold their own under a mountain of toppings.
I’ve tested almond flour versions, cauliflower disasters, and soggy zucchini messes. What finally cracked it? Baking the zucchini first, then mixing the dough. Trust me—it’s the move.
Why This One Works So Well (Low-Carb Edition)
Most veggie crusts fail because they trap water like a sponge. This recipe flips that by baking the zucchini before it joins the crust party. That single step means no weepy crust and no broken dreams.
The coconut flour gives it just enough structure to slice, while the cheese and egg bind everything together into something that feels like crust, not casserole.
Ingredients That Kept It Keto
- 225g (8 oz) zucchini (about 2 cups, coarsely grated)
Low-carb, fiber-rich, and the base that makes this crust veggie-forward without tasting like a salad. - 3 large eggs
Protein, binder, and moisture balancer. Without them, you’d have zucchini scramble. - 100g (1 cup) shredded mozzarella (block or pre-shredded)
Holds the crust together and crisps up the edges. Skip fresh mozzarella—it’s way too wet. - 30g (¼ cup) coconut flour
Low in carbs, high in absorbency. It soaks up the leftover zucchini moisture. Don’t sub with almond flour—it won’t behave the same. - ½ tsp sea salt (+ a pinch for pre-bake)
Enhances flavor and helps draw water out of the zucchini.
Keto Swaps That Actually Work
| Swap | Works? | Notes |
|---|---|---|
| Almond flour instead of coconut | Kinda | You’ll need more (about ¾ cup), and the crust will be softer. Still good, but less crisp. |
| Parmesan instead of part of the mozzarella | Yes | Adds a nice salty punch and even more crisping power. I sometimes swap ¼ cup. |
| Flax egg | Nope | Doesn’t firm up enough. Save this one for muffins. |
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Crust was mushy | Didn’t dry the zucchini enough | Bake it first, then press it hard with paper towels |
| Fell apart when sliced | Too thick or underbaked | Spread thin and bake until deep golden |
| Tasted bland | Not enough salt or cheese | Season the base and the toppings |
How to Make It (Step-by-Step)
- Preheat oven to 180°C (350°F) and grease a non-stick 12–14-inch pizza pan (or use parchment paper).
- Bake the zucchini: Spread grated zucchini in a thin layer on the pan. Sprinkle lightly with salt and bake for 10–15 minutes until softened and dry-ish.
- Mix the dough: In a bowl, whisk together eggs, mozzarella, coconut flour, and the remaining salt.
- Squeeze the zucchini dry: Once baked, press it between paper towels to get out as much water as possible. Stir into the dough mixture.
- Form the crust: Wipe the pan clean, re-grease or line if needed, then spread the dough into a thin circle (11–12 inches wide).
- Bake it: Bake for 20–30 minutes, until golden brown with crispy edges.
- Rest and top: Let the crust cool for 10 minutes (important!). Crank the oven to 200°C (400°F).
- Add toppings and finish: Top with sauce and cheese or whatever you love. Bake for 10 more minutes, broil if you want extra browned cheese.
Keto Cooking Tricks That Help
- I always bake the zucchini solo first—no shortcuts. It makes all the difference.
- I pre-shred a bunch of zucchini and freeze it in 2-cup portions. Thaw, drain, and you’re halfway there.
- I line my pan with parchment, then grease it anyway. Keeps things from sticking and helps crisp the bottom.
How I Store and Track It
- Fridge: Keeps up to 3 days. Store slices in a glass container with paper towels underneath.
- Freezer: Freeze just the crust (no toppings) between parchment, in a zip-top bag. Thaw overnight.
- Reheat: Oven at 180°C (350°F) for 5–10 minutes. Comes out just-crisp again.
Can I Eat This on Keto? (Yes, Here’s Why)
- Net carbs: Just 2g per slice (1g fiber from the coconut flour and zucchini)
- Fats: Cheese and egg give you that satiety hit
- No blood sugar spike: I’ve tested this after meals—no spike, no crash
Nutrition Facts
Serving Size: 1 slice (assuming the crust is divided into 8 slices)
| Nutrient | Amount |
|---|---|
| Calories | 83 kcal |
| Total Fat | 5g |
| └ Saturated Fat | 2g |
| Cholesterol | 62mg |
| Sodium | 257mg |
| Potassium | 150mg |
| Total Carbs | 3g |
| └ Dietary Fiber | 1g |
| └ Net Carbs | 2g |
| └ 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
Crispy, low-carb zucchini pizza crust that holds up to toppings—cheesy, gluten-free, and keto-friendly without the soggy veggie regret.
Ingredients
Instructions
- Preheat oven to 180°C (350°F). Line or grease a 12–14″ pizza pan.
- Spread zucchini on the pan, sprinkle with salt, and bake 10–15 min until soft.
- Pat dry with paper towels.
- In a bowl, mix eggs, mozzarella, coconut flour, and salt. Add zucchini.
- Spread dough thinly into an 11–12” circle.
- Bake 20–30 min until golden and firm.
- Let rest 10 min. Preheat oven to 200°C (400°F).
- Add toppings. Bake 10 more min. Broil to brown if desired.
Notes
- I always bake the zucchini solo first—no shortcuts. It makes all the difference.
- I pre-shred a bunch of zucchini and freeze it in 2-cup portions. Thaw, drain, and you’re halfway there.
I line my pan with parchment, then grease it anyway. Keeps things from sticking and helps crisp the bottom.
Low Carb Keto Zucchini Pizza Crust Recipe
