Zucchini and Cheese Pizza Base

    1 hour 30 minutes

    This is a pizza base made with zucchini. It is important to get as much moisture out of the zucchini as possible before baking. Cover with your favourite toppings.

    87 people made this

    Serves: 8 

    • 4 cups finely grated zucchini (about 6 medium zucchini)
    • 3/4 cup (90g) plain flour
    • 3/4 cup (90g) grated parmesan cheese
    • 60g grated mozzarella cheese
    • 2 eggs, beaten
    • 1/2 teaspoon ground black pepper
    • salt to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C.
    2. Once zucchini has been grated (I recommend a food processor) lightly salt the zucchini and transfer it to a colander. Let stand 30 minutes and press all remaining liquid out of zucchini.
    3. In a medium-sized mixing bowl, combine zucchini, flour, parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
    4. Spread the mixture on a greased and floured baking tray. Bake for 25 minutes in the preheated oven.
    5. Remove the pizza base from the oven and heat the grill. Brush the top of the base with oil and then grill for 3 to 5 minutes until the top is lightly browned.
    6. Allow the base to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking tray over the top of the base and gently flip the base over so that the bottom of the base is now facing upwards. It may be necessary to cut the base in half to facilitate the flipping. It is also okay to omit the flipping stage, but the base won't be as crunchy.
    7. Brush the top of the base with oil and grill for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

    For a Crispier Pizza...

    This will be a non-traditional pizza base as it will be somewhat soft. Depending on your toppings, you may need to bake it at 200 degrees C for a few more minutes to heat toppings and further reduce sogginess.

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    Reviews in English (76)


    I have made this twice and it has been delicious every time. It is imperative to get the squash as dry as you can. I use 2 1/2 pan size pans to bake this, and press it out to about 1/4 of an inch thick. It is an irregular shape, kind of like an oval. I also use olive oil pan spray on my hand when pressing it out to keep it from sticking to me. A couple of changes I made were: reduced it down to 6, but still get 8 slices. Use 2 1/2 egg whites (helps it to crisp) add garlic powder and oregano. It browns up nicely and is the close to a hand tossed crust.  -  02 Aug 2007  (Review from Allrecipes USA and Canada)


    I saw other reviewers had trouble with a soggy center -- thanks for the tip. I think I found a good trick! I let the zucchini sit in a colander, weighted down with a slightly smaller bowl and some canned veggies, in the fridge for about an hour. Then I squeezed it by hand and got rid of even more water. Used just 1 whole egg and 1 egg white, and spread the mixture pretty thin, reserving leftover for a small patty to bake. Nicely crisp, and even my very picky boyfriend loved the pizza that we made. I'll make this again, despite the extra time it takes!  -  28 Mar 2004  (Review from Allrecipes USA and Canada)


    This crust recipe is brilliant!!! My family had NO idea that this was made from squash. Hubby and I are low carbers and this is a keeper in my file!!! Three things make this recipe alot less labor intensive...non stick spray, to keep the dough from sticking to your hands...parchment paper makes flipping the dough a cinch...cheesecloth lets you wring almost every drop of liquid from your squash---the drier your squash is the better your end result will be---this really is the key to success with this recipe. I shredded the squash til it was almost a puree and suspended it over the sink in a cheescloth bag for most of the day, then wrung it nearly dry. I added onion and garlic powders, oregano and pepper to the dough for added flavor. I added an extra egg white for crispness. I agree that thinner is better for this crust and might leave out the mozzarella next time, subbing it for extra parm. This makes a great traditional pie with sauce and pepperoni, but would be great with any variety of toppings. I know I won't be giving away my excess squash from the garden this year! Dawn, thank you for this wonderful guilt-free recipe!  -  05 Mar 2010  (Review from Allrecipes USA and Canada)