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The Best Zucchini Recipe Ever: Zucchini Crust Pizza

Running out of ideas for the season's last zucchinis? You'll definitely want to try this out!

slice of pizza

Photo: Diana Bauman (Spain In Iowa)

Family can't agree on toppings? Divide and conquer -- meat on one side, cheese on the other.

The zucchini harvest this year has been tremendous. I’ve been using them in any way that I can — chopping them up and throwing them into anything and everything I’m cooking. I even eat them raw in salads!

Honestly, I was just about done with zucchini until I heard about zucchini crust pizza, which sounded like an amazing way to use up the rest of my harvest.

My first attempt was good, but the crust was too soft and quiche-like for my tasting. It had to be eaten with a fork.

What I wanted was a crust that could withstand a lot of toppings and that I could pick up with my hands, so I revamped the cooking process. The result was pizza the way I like it.

zucchinis, beans, tomatoes

Photo: Diana Bauman (Spain In Iowa)

For the past four weeks or so, I’ve been harvesting this many zucchini every few days.

What I love most about this recipe is how easy it is to make. All you need to do is mix up your ingredients in a bowl and pre-bake for 8 minutes until the top and bottom starts to brown.

The secret to a beautiful golden crust on the bottom is to bake your dough on a pre-heated baking stone at the high temperature of 550 degrees F. This is essential to avoid a soggy, eggy crust.

After developing this recipe, I think I’ll have to double the zucchini plants I grow next year. Yeah, it’s that good!

Zucchini Crust


  • 8 cups shredded zucchini
  • 1 cup shredded cheddar cheese
  • 2/3 cup flour (or almond flour)
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons dried oregano

Cooking Directions

  1. Preheat oven to 550 degrees F with a pizza stone inside.
  2. In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or cheese cloth and wringing it out.
  3. Once the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add cheddar cheese, flour, garlic, oregano, basil, eggs and salt.
  4. With your hands, mix everything together.
  5. Place the zucchini mixture onto a piece of parchment paper at least 15 inches in diameter, set on something solid that will make it easy to transfer into the oven.
  6. Using your fingers, spread the zucchini crust mixture to form a circle about 14 inches in diameter and half-an-inch thick. Pinch the edges up so that it forms a nice crust.
  7. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown.
  8. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.
  9. Top the pizza with sauce and any additional toppings that you'd like.
  10. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.

Fingers pull up the edge of a pizza crust to reveal a golden-brown underside

Photo: Diana Bauman (Spain In Iowa)

The secret to the beautiful golden crust on the bottom is to bake it on a pre-heated baking stone at a high temperature.

A final thing to keep in mind is that this crust can be made gluten-free by substituting the flour for almond flour.

While you’re at it, why not throw together your own pizza sauce as well? Chances are you’ve got an abundance of tomatoes from your garden this time of year, too.

Homemade Pizza Sauce


  • 4 large tomatoes, quartered
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon salt

Cooking Directions

  1. In a large heavy-bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme and salt.
  2. Bring to a boil, breaking up the tomato. Lower heat and then simmer for 15-20 minutes.
  3. Once simmered, puree all of the ingredients in a blender.

Diana Bauman

Diana Bauman created A Little Bit of Spain in Iowa to preserve her family's traditional Spanish recipes. She is an advocate of our local foods movement and spends her time urban homesteading and blogging about whole (REAL) foods.

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