Zucchini Pizza Crust

Total Time Prep: 20 min. Bake: 25 min.
Yield 8 servings
Test Kitchen Approved
Try this flavorful and healthy zucchini pizza crust for your next pizza night. Made with shredded zucchini, eggs, cheese and flour, it’s a satisfying lower-carb alternative ready for your favorite toppings.

Ingredients

  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
  • 1/2 cup egg substitute or 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 small tomatoes, halved and sliced
  • 1/2 cup chopped red onion
  • 1/2 cup julienned bell pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Chopped fresh basil and red pepper flakes, optional

Directions

  1. Preheat oven to 450°. In a large bowl, combine the first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.
  2. Bake until crust is golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped basil and red pepper flakes if desired.

Nutrition Facts

1 piece: 142 calories, 7g fat (4g saturated fat), 22mg cholesterol, 386mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 0.500 fat.

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Recipe Creator

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