PizzaAmericanMedium

Zucchini Crust Pizza

Name: Zucchini Crust Pizza
Prep time: 26 min
Cook time: 35 min
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (about 4 medium) (900 g) zucchini, ends trimmed, coarsely grated; 1 tsp (6 g) kosher salt, divided: ¾ tsp for sweating the zucchini, ¼ tsp for the crust mixture; 2 large (100 g) large eggs, lightly beaten; 1 cup (100 g) Parmesan cheese, finely grated; ¼ cup (30 g) all-purpose flour; 1 tsp (1 g) dried oregano; ½ tsp (1½ g) garlic powder; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (14 g) olive oil, for brushing the parchment and the crust; ½ cup (120 ml) tomato pizza sauce or plain tomato sauce, thick, not watery; 1½ cups (170 g) low-moisture mozzarella, shredded; ¼ cup (5 g) fresh basil leaves, torn, for serving (optional)

From the MyKitchenBank Kitchen

A crisp-edged, flour-light pizza crust made from squeezed grated zucchini, egg and Parmesan, topped with tomato sauce and melted mozzarella. The key is wringing the zucchini very dry so the base sets firm enough to pick up.

Prep: 26 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 16 min
Makes: 1 pizza, 12 inches (30 cm) round (8 slices)

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Ingredients

4 servings

For the crust
2 lb (about 4 medium) (900 g) zucchini, ends trimmed, coarsely grated
1 tsp (6 g) kosher salt, divided: ¾ tsp for sweating the zucchini, ¼ tsp for the crust mixture
2 large (100 g) large eggs, lightly beaten
1 cup (100 g) Parmesan cheese, finely grated
¼ cup (30 g) all-purpose flour
1 tsp (1 g) dried oregano
½ tsp (1.5 g) garlic powder
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (14 g) olive oil, for brushing the parchment and the crust
For the toppings
½ cup (120 ml) tomato pizza sauce or plain tomato sauce, thick, not watery
1½ cups (170 g) low-moisture mozzarella, shredded
¼ cup (5 g) fresh basil leaves, torn, for serving (optional)

Equipment (8)

Large rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper
Box grater or food processor with grating disk
Clean thin kitchen towel or several layers of cheesecloth
Large mixing bowl
Colander or large bowl for sweating the zucchini
Wide spatula
Pizza cutter or sharp knife

Steps

Before you start

Read the timing: the zucchini needs 10 minutes to sweat, and the crust bakes alone for about 25 minutes before it gets toppings.
Buy about 4 medium zucchini (2 lb / 900 g total). Grated and squeezed, they should weigh roughly 300 g.
Grate the Parmesan and mozzarella yourself if you can. Pre-shredded cheese contains anti-caking starch and melts less smoothly.
Set an oven rack in the center position and preheat as directed in step 1.

1
Preheat and line panOven 425°F / 220°C
- Place an oven rack in the center and preheat the oven to 425°F (220°C).
- Cut a sheet of parchment to fit a large rimmed baking sheet and set it on the pan.
- Brush a 12-inch (30 cm) circle in the center of the parchment with about ½ tablespoon of the olive oil.
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Ready when: Oven is fully preheated and the parchment circle looks lightly glossy.
Tip: Use parchment, not foil or a bare pan. The crust sticks badly to both.
2
Grate the zucchini
- Trim the ends from the zucchini.
- Coarsely grate them on a box grater or food processor.
- You should have about 6 packed cups (roughly 800 g).
- Transfer to a colander set over a bowl.
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Ready when: All the zucchini is grated into shreds about the thickness of a matchstick.
Tip: Don't peel it. The skin adds color and helps the shreds hold together.
3
Salt and sweat
- Toss the grated zucchini with ¾ teaspoon of the salt.
- Let it stand for 10 minutes so the salt draws out the water.
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Ready when: Liquid has collected in the bowl beneath the colander and the shreds look limp.
4
Squeeze very dry
- Pile the zucchini into the center of a clean thin kitchen towel, gather the corners and twist hard over the sink, squeezing until almost no liquid drips out, about 2 minutes.
- Squeeze again after a rest.
- You should end with about 1½ cups (300 g) of fluffy, damp-but-not-wet zucchini.
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Ready when: A handful pressed in your fist releases no more than a drop or two of liquid.
Tip: This is the most important step. Zucchini that isn't dry enough gives a floppy crust.
5
Mix the crust
- In a large bowl, combine the squeezed zucchini, eggs, Parmesan, flour, oregano, garlic powder, pepper and the remaining ¼ teaspoon salt.
- Stir with a fork for about 1 minute until the mixture is evenly combined and holds together when pressed.
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Ready when: No dry flour or streaks of egg remain, and the mixture clumps when squeezed.
6
Shape the crust
- Scrape the mixture onto the oiled circle on the parchment.
- With damp hands or the back of a spatula, press it into an even 12-inch (30 cm) round about ¼ inch (6 mm) thick.
- Press the edges slightly thicker, about ⅜ inch (1 cm), to form a rim, and fill any thin spots.
- Brush the surface with the remaining ½ tablespoon olive oil.
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Ready when: The round is even in thickness with no see-through holes.
Tip: Thin spots burn before the center sets, so spread evenly.
7
Bake the bare crustOven 425°F / 220°C
- Bake the crust on the center rack at 425°F (220°C) for 22 to 25 minutes, until the surface is deep golden brown, the edges are dark and crisp, and the center feels firm and dry when pressed.
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Ready when: Deep golden brown with dark crisp edges; the center feels firm, not squishy.
Tip: If the center still looks wet and pale, bake 5 more minutes before topping.
8
Add the toppings
- Remove the pan from the oven.
- Spread the tomato sauce over the crust, leaving a ½-inch (1 cm) border, then scatter the mozzarella evenly on top.
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Ready when: Sauce is in a thin, even layer and cheese covers it all the way to the border.
Tip: Don't overload with sauce. A thin layer keeps the crust crisp.
9
Bake until bubblyOven 425°F / 220°C
- Return the pan to the oven and bake at 425°F (220°C) for 8 to 10 minutes, until the mozzarella is fully melted, bubbling and flecked with golden spots.
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Ready when: Cheese is melted, bubbling and lightly spotted golden.
10
Rest, slice and serve
- Let the pizza rest on the pan for 5 minutes so the crust firms up.
- Slide it, still on the parchment, onto a cutting board, scatter with basil if using, and cut into 8 slices with a pizza cutter.
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Ready when: Pizza lifts without sagging when a slice is picked up.
Tip: Cutting too soon makes the cheese slide off and the crust tear.

Good to know

Tips

Squeeze the zucchini twice, once right after sweating and once after a short rest. The second squeeze usually releases more water.
Press the crust thin and even. Thick patches stay soft while thin spots over-brown.
Add toppings that are cooked and dry, such as pepperoni, roasted mushrooms or cooked sausage. Raw vegetables release water and soften the crust.
Use a wide spatula to support the base when moving slices. The crust is more delicate than flour dough.

Make ahead

"Bake the bare crust (through step 7), cool completely on the pan, then wrap and refrigerate up to 2 days. Top and bake at 425°F (220°C) for 10 to 12 minutes when ready to serve."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store slices in an airtight container with parchment between them for up to 4 days. Freezer: freeze slices on a tray, then wrap, for up to 2 months. Reheat slices on a baking sheet at 400°F (200°C) for 8 to 10 minutes, or in a dry skillet over medium heat, covered, for 4 to 5 minutes, so the bottom re-crisps. Avoid the microwave, which makes the crust soft."

Substitutions

all-purpose flour → almond flour or a 1:1 gluten-free flour blend. Use the same amount (¼ cup / 30 g) for a gluten-free crust. Almond flour gives a slightly richer, softer crust.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the crust salt to a pinch.
low-moisture mozzarella → provolone or a mozzarella-provolone blend. Use the same weight; provolone adds more flavor but browns faster.
tomato pizza sauce or plain tomato sauce → basil pesto. Spread 3 tablespoons thinly instead of the sauce for a green pizza.