Delicious Gluten Free Zucchini Crust Pizza

Prep Time
Cook Time
Ready In

"I got this from Whole, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust. "

Original recipe yields 8-12 servings


  • Serving Size: 1 (189.1 g)
  • Calories 165.8
  • Total Fat - 10 g
  • Saturated Fat - 5 g
  • Cholesterol - 83.3 mg
  • Sodium - 365.7 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.3 g
  • Protein - 13.2 g
  • Calcium - 320.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well. Add flour and salt; stir well.

Step 2

Spread onto the bottom of a 12-inch pizza pan (or a jelly roll pan) coated with nonstick cooking spray.

Step 3

Bake for 8-13 minutes. Reduce heat to 350°. Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.

Step 4

Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.

Tips & Variations

No special items needed.


1 Reviews


I made this as instructed except for changing up the toppings. I did have to add 10 minutes to the cook time and the crust was still a we bit under cooked but still tasted good. I will leave it in for a bit longer next time.


review by:
(21 Apr 2020)