• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Zucchini Pizza Crust Hero Portrait web

Zucchini Pizza Crust Sauce web

Zucchini Pizza Crust Whole web

Zucchini Pizza Crust Sturdy web

Zucchini Pizza Crust Hero Landscape web

What family doesn’t love homemade pizza? Sometimes it can be a heavy dinner option that requires extra time for kneading the dough and letting it rise. This light and simple crust comes together in minutes with freshly grated zucchini – green or yellow – as the star ingredient. A little cornmeal, egg and Parmesan cheese helps the zucchini form a sturdy base for whichever pizza toppings you choose.

The best part is this crust holds together superbly and forms a crispy edge that even pizza traditionalists will love. With this quick and nutritious recipe, homemade pizza on a weeknight is back on the menu!


Zucchini Crust Pizza

This quick crust forms a sturdy gluten-free base for all your favourite pizza toppings. Go for crumbled sausage and feta, or keep it simple with tomato sauce and mozzarella with a little extra grated zucchini sprinkled on top.

Save RecipeSave Recipe
Recipe Image


  • 2 cups (500 mL) grated zucchini
  • 3/4 cup (180 mL) cornmeal
  • 1/3 cup (80 mL) grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp (2 mL) salt


  1. Preheat the oven to 400°F/200°C.
  2. In a medium mixing bowl, combine the zucchini, cornmeal, Parmesan, egg and salt. Stir well.
  3. Transfer the mixture onto a parchment-lined baking sheet. Using your hands, pat the mixture evenly into a circle 12-inches (30 cm) across, making sure there aren’t any gaps.
  4. Bake for 10 minutes just to set the crust. Remove from the oven and dress with your chosen pizza toppings. Return to the oven for an additional 15 minutes at the same temperature. Remove from the oven. Slice and serve.


Amy Bronee is the writer and photographer behind the award-winning home cooking blog FamilyFeedbag.com. Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Through her hands-on cooking classes, Amy loves to connect with other home cooks, share ideas and have fun in the kitchen making delicious food together. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and snuggling with her husband and two young sons in their cozy island home in Victoria, BC.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology