Zucchini Pizza

If life gives you zucchini… make pizza.

Italians, please don’t faint.
Yes, this is zucchini pizza — and it’s actually ridiculously good.

Instead of traditional pizza dough, the base is made with grated zucchini,
egg, cheese, and a little flour. It comes out soft in the middle, golden
around the edges, and sturdy enough to hold all your favorite pizza toppings.

It’s an easy, fun way to use up zucchini and a great option when you want
something lighter than classic pizza but still cheesy, comforting, and very
satisfying.

Ingredients

For the zucchini pizza crust

• 2 medium zucchini, about 500–600 g
• 1 large egg
• 80 g grated mozzarella or another mild cheese
• 40–50 g all-purpose flour
• 1/2 tsp salt
• Black pepper, to taste
• 1/2 tsp dried oregano, optional

For the topping

• 3–4 tbsp tomato sauce
• 100–120 g mozzarella
• Your favorite pizza toppings
• Fresh basil or oregano, optional
• Olive oil, for serving, optional

Instructions

1. Prepare the zucchini.
   Preheat the oven to 220°C / 425°F. Grate the zucchini on a coarse grater.
   Sprinkle with a little salt and leave for about 10 minutes.
2. Squeeze out the liquid.
   Transfer the grated zucchini to a clean kitchen towel or cheesecloth and
   squeeze very well. This step is important — the drier the zucchini, the
   better the pizza base will hold together.
3. Make the dough.
   Place the zucchini in a bowl. Add the egg, grated cheese, flour, black
   pepper, and oregano if using. Mix until everything is evenly combined.
4. Shape the crust.
   Line a baking tray with parchment paper. Spoon the zucchini mixture onto
   the tray and shape it into a round pizza base about 0.7–1 cm thick.
5. Bake the base.
   Bake for 18–25 minutes, or until the crust is set and golden around the
   edges. Baking time may vary depending on how much moisture remains in the
   zucchini.
6. Add the toppings.
   Remove the crust from the oven. Spread tomato sauce over the surface, add
   mozzarella, and finish with any toppings you like.
7. Bake again.
   Return the pizza to the oven for another 8–12 minutes, until the cheese is
   melted, bubbling, and lightly golden.
8. Serve.
   Let the pizza rest for 3–5 minutes before slicing. Add fresh basil, oregano,
   or a drizzle of olive oil if you like.

Tips for the Best Zucchini Pizza

• Squeeze the zucchini really well.
  Too much moisture can make the crust soft and difficult to slice.
• Don’t make the crust too thick.
  A thinner base cooks more evenly and gets better golden edges.
• Pre-bake before adding toppings.
  This keeps the base from becoming soggy.
• Use toppings sparingly.
  A zucchini crust is more delicate than traditional pizza dough, so avoid
  overloading it.

Topping Ideas

Once the zucchini base is baked, you can treat it just like a regular pizza.
Try tomato sauce, mozzarella, mushrooms, onions, olives, peppers, chicken,
spicy salami, feta, or whatever happens to be in your fridge.

Storage

Zucchini pizza is best eaten fresh, but leftovers can be stored in an airtight
container in the refrigerator for up to 2 days. Reheat in the oven or air
fryer to help the crust become firmer again.

Final Thoughts

Pizza made from zucchini sounds slightly suspicious until you actually try it.
Then suddenly it makes perfect sense: vegetables, cheese, tomato sauce, crispy
edges, and all your favorite toppings.

I mean… isn’t this wonderful?