Free Printable: Low Carb & Keto Food List
- The Key To the Best Low Carb Zucchini Pizza Crust Recipe
- Tips For How To Make Zucchini Pizza Crust
- How To Freeze Zucchini Crust Pizza
- Zucchini Pizza Crust Recipe card
- Recipe Reviews
After visiting Vienna, Salzburg, Prague, and Berlin, we’re heading to our final destination – Paris. I love French food to pieces, and I can’t wait to have some amazing foie gras and French liver pate . But, I have to admit that after all this time away from home, a small part of me misses low carb pizza. I made the best zucchini pizza crust recipe right before I left, and even though I’m going to enjoy every moment of my time in Paris, I do look forward to making it again.
Low carb pizza is a big staple at our house. Aside from the classic fathead pizza crust , I regularly make cauliflower pizza crust , pizza stuffed mushrooms , and pepperoni pizza casserole .
If there’s a vegetable that can go with the flavors of pizza, you can bet I’ve made a pizza out of it. Zucchini crust pizza is just one of my many favorites. It has the perfect moisture content, just like in almond flour zucchini bread .
Unlike many heavy pizza crust recipes, this one is very light – just 83 calories and 2 grams net carbs per slice.
Best of all, this low carb zucchini pizza crust recipe is one where you can actually pick up the slices. Yay! Just let them go from piping hot to warm to pick them up more easily.
The Key To the Best Low Carb Zucchini Pizza Crust Recipe
If you saw my post this summer about how to make zucchini noodles , you know that one of my two favorite ways to make them is in the oven. It dries them out beautifully, so they aren’t watery, without the tedious process of squeezing out the water.
Well, guess what? The oven drying method works for low carb zucchini pizza crust, too! When I discovered this, it was a great reason to write a post about it.
Here’s how it goes. Simply shred the zucchini, sprinkle with a little salt, and dry it in the oven… for the most effortless zucchini crust pizza you’ve ever made.
Tips For How To Make Zucchini Pizza Crust
The instructions for how to make zucchini pizza crust are below, but here are a few quick tips to perfect it:
Dry the zucchini in the oven.
As mentioned above, the key to this zucchini pizza crust recipe is to dry the shredded zucchini in the oven. The approximate time is 10 to 15 minutes, but can vary depending on your pan, your oven, even your zucchini. (It’s a similar process to roasting zucchini , but even faster.)
So, how do you know it’s done? You’ll know when the zucchini soft, a little shriveled, and mostly dry. You don’t need to be super precise here, but the texture should be that of cooked zucchini. Like this:
Pat the zucchini dry with paper towels after removing from the oven.
Even though the oven does most of the work for you in drying, it doesn’t hurt to pat the shredded zucchini lightly with paper towels. This is nowhere near the effort of squeezing, which you don’t need to do! It’s just a quick pat-down, and takes all of five seconds.
Use the right mozzarella.
I’ve had a few people have issues with this when making other cheese-based pizza crusts, so wanted to mention it here. Like the others, make sure to use hard mozzarella when making this one.
Do not use fresh, soft mozzarella. It’s too watery and the end result won’t be sturdy enough.
As long as it’s hard mozzarella, it doesn’t matter if it’s full-fat or part-skim. You can also feel free to use either pre-shredded or shred a block yourself.
Use coconut flour to absorb moisture.
Sorry, you cannot substitute the coconut flour for something else in this zucchini pizza crust recipe. Coconut flour absorbs far more moisture than any other flour, so it’s a must to prevent the crust from being soggy or falling apart.
Spread the zucchini pizza crust evenly.
Make sure the crust is spread in a thin, even layer. It won’t cook through well enough if it’s too thick. Even worse, if the thickness isn’t uniform, you’ll end up with parts starting to burn while other areas are raw.
Just spread it as thinly as you can, approximately 1/4 inch (or very roughly 1/2 cm) thick.
Let the crust rest before adding toppings.
This is important! The crust will be pretty soft when you remove it from the oven, and prone to absorbing anything you put on top of it. You do not want this.
When you let the crust rest for about ten minutes, the cheese will solidify, creating a barrier between the crust and the sauce. This will make the crust more sturdy and prevents the sauce from sinking into the crust.
Here is what the zucchini pizza crust looks when it’s done baking, before you add your toppings:
How To Freeze Zucchini Crust Pizza
It’s super easy to make zucchini crust pizza ahead for meal prep. Just freeze it!
To freeze, prepare the low carb zucchini pizza crust recipe as written on the recipe card, but don’t add toppings. Wrap it tightly in foil, and place horizontally in the freezer. Once it’s hard, you can move it to a vertical position or anywhere that’s convenient.
When you are ready to make zucchini crust pizza with the frozen crust, do not thaw it. Simply add the sauce and toppings to the frozen pizza. Place in the oven for 15 to 20 minutes at 400 degrees, until the pizza is hot throughout and the cheese is golden.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 8 oz Zucchini (about 2 cups grated coarsely, packed loosely into the measuring cup) ▢
- 3 large Eggs ▢
- 1 cup Mozzarella cheese (shredded; use either pre-shredded or hard mozzarella from a block, not soft fresh) ▢
- 1/4 cup Wholesome Yum Coconut Flour ▢
- 1/2 tsp Sea salt (plus a little more for sprinkling in step 2) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan . (30 or 36 cm) (Use parchment paper if it’s not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes , until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it’s not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes , until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes , until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire large pizza
- If you want to pick up the zucchini crust pizza to eat it, this will be easier to do when the pizza is warm but not piping hot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
The Best Zucchini Pizza Crust Recipe
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Zucchini Pizza Crust
The BEST zucchini pizza crust recipe - low carb, super easy, 4 ingredients, NO squeezing required, and you can PICK IT UP! Plus, lots of tips and instructions for freezing zucchini crust pizza.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/zucchini-pizza-crust-recipe-low-carb/
Ingredients
- 8 oz Zucchini (about 2 cups grated coarsely, packed loosely into the measuring cup)
- 3 large Eggs
- 1 cup Mozzarella cheese (shredded; use either pre-shredded or hard mozzarella from a block, not soft fresh)
- 1/4 cup Wholesome Yum Coconut Flour
- 1/2 tsp Sea salt (plus a little more for sprinkling in step 2)
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan . (30 or 36 cm) (Use parchment paper if it’s not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes , until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it’s not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes , until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes , until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire large pizza
- If you want to pick up the zucchini crust pizza to eat it, this will be easier to do when the pizza is warm but not piping hot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
Free Printable: Low Carb & Keto Food List
- The Key To the Best Low Carb Zucchini Pizza Crust Recipe
- Tips For How To Make Zucchini Pizza Crust
- How To Freeze Zucchini Crust Pizza
- Zucchini Pizza Crust Recipe card
- Recipe Reviews
After visiting Vienna, Salzburg, Prague, and Berlin, we’re heading to our final destination – Paris. I love French food to pieces, and I can’t wait to have some amazing foie gras and French liver pate . But, I have to admit that after all this time away from home, a small part of me misses low carb pizza. I made the best zucchini pizza crust recipe right before I left, and even though I’m going to enjoy every moment of my time in Paris, I do look forward to making it again.
Low carb pizza is a big staple at our house. Aside from the classic fathead pizza crust , I regularly make cauliflower pizza crust , pizza stuffed mushrooms , and pepperoni pizza casserole .
If there’s a vegetable that can go with the flavors of pizza, you can bet I’ve made a pizza out of it. Zucchini crust pizza is just one of my many favorites. It has the perfect moisture content, just like in almond flour zucchini bread .
Unlike many heavy pizza crust recipes, this one is very light – just 83 calories and 2 grams net carbs per slice.
Best of all, this low carb zucchini pizza crust recipe is one where you can actually pick up the slices. Yay! Just let them go from piping hot to warm to pick them up more easily.
The Key To the Best Low Carb Zucchini Pizza Crust Recipe
If you saw my post this summer about how to make zucchini noodles , you know that one of my two favorite ways to make them is in the oven. It dries them out beautifully, so they aren’t watery, without the tedious process of squeezing out the water.
Well, guess what? The oven drying method works for low carb zucchini pizza crust, too! When I discovered this, it was a great reason to write a post about it.
Here’s how it goes. Simply shred the zucchini, sprinkle with a little salt, and dry it in the oven… for the most effortless zucchini crust pizza you’ve ever made.
Tips For How To Make Zucchini Pizza Crust
The instructions for how to make zucchini pizza crust are below, but here are a few quick tips to perfect it:
Dry the zucchini in the oven.
As mentioned above, the key to this zucchini pizza crust recipe is to dry the shredded zucchini in the oven. The approximate time is 10 to 15 minutes, but can vary depending on your pan, your oven, even your zucchini. (It’s a similar process to roasting zucchini , but even faster.)
So, how do you know it’s done? You’ll know when the zucchini soft, a little shriveled, and mostly dry. You don’t need to be super precise here, but the texture should be that of cooked zucchini. Like this:
Pat the zucchini dry with paper towels after removing from the oven.
Even though the oven does most of the work for you in drying, it doesn’t hurt to pat the shredded zucchini lightly with paper towels. This is nowhere near the effort of squeezing, which you don’t need to do! It’s just a quick pat-down, and takes all of five seconds.
Use the right mozzarella.
I’ve had a few people have issues with this when making other cheese-based pizza crusts, so wanted to mention it here. Like the others, make sure to use hard mozzarella when making this one.
Do not use fresh, soft mozzarella. It’s too watery and the end result won’t be sturdy enough.
As long as it’s hard mozzarella, it doesn’t matter if it’s full-fat or part-skim. You can also feel free to use either pre-shredded or shred a block yourself.
Use coconut flour to absorb moisture.
Sorry, you cannot substitute the coconut flour for something else in this zucchini pizza crust recipe. Coconut flour absorbs far more moisture than any other flour, so it’s a must to prevent the crust from being soggy or falling apart.
Spread the zucchini pizza crust evenly.
Make sure the crust is spread in a thin, even layer. It won’t cook through well enough if it’s too thick. Even worse, if the thickness isn’t uniform, you’ll end up with parts starting to burn while other areas are raw.
Just spread it as thinly as you can, approximately 1/4 inch (or very roughly 1/2 cm) thick.
Let the crust rest before adding toppings.
This is important! The crust will be pretty soft when you remove it from the oven, and prone to absorbing anything you put on top of it. You do not want this.
When you let the crust rest for about ten minutes, the cheese will solidify, creating a barrier between the crust and the sauce. This will make the crust more sturdy and prevents the sauce from sinking into the crust.
Here is what the zucchini pizza crust looks when it’s done baking, before you add your toppings:
How To Freeze Zucchini Crust Pizza
It’s super easy to make zucchini crust pizza ahead for meal prep. Just freeze it!
To freeze, prepare the low carb zucchini pizza crust recipe as written on the recipe card, but don’t add toppings. Wrap it tightly in foil, and place horizontally in the freezer. Once it’s hard, you can move it to a vertical position or anywhere that’s convenient.
When you are ready to make zucchini crust pizza with the frozen crust, do not thaw it. Simply add the sauce and toppings to the frozen pizza. Place in the oven for 15 to 20 minutes at 400 degrees, until the pizza is hot throughout and the cheese is golden.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 8 oz Zucchini (about 2 cups grated coarsely, packed loosely into the measuring cup) ▢
- 3 large Eggs ▢
- 1 cup Mozzarella cheese (shredded; use either pre-shredded or hard mozzarella from a block, not soft fresh) ▢
- 1/4 cup Wholesome Yum Coconut Flour ▢
- 1/2 tsp Sea salt (plus a little more for sprinkling in step 2) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan . (30 or 36 cm) (Use parchment paper if it’s not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes , until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it’s not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes , until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes , until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire large pizza
- If you want to pick up the zucchini crust pizza to eat it, this will be easier to do when the pizza is warm but not piping hot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
The Best Zucchini Pizza Crust Recipe
Free Printable: Low Carb & Keto Food List
- The Key To the Best Low Carb Zucchini Pizza Crust Recipe
- Tips For How To Make Zucchini Pizza Crust
- How To Freeze Zucchini Crust Pizza
- Zucchini Pizza Crust Recipe card
- Recipe Reviews
After visiting Vienna, Salzburg, Prague, and Berlin, we’re heading to our final destination – Paris. I love French food to pieces, and I can’t wait to have some amazing foie gras and French liver pate . But, I have to admit that after all this time away from home, a small part of me misses low carb pizza. I made the best zucchini pizza crust recipe right before I left, and even though I’m going to enjoy every moment of my time in Paris, I do look forward to making it again.
Low carb pizza is a big staple at our house. Aside from the classic fathead pizza crust , I regularly make cauliflower pizza crust , pizza stuffed mushrooms , and pepperoni pizza casserole .
If there’s a vegetable that can go with the flavors of pizza, you can bet I’ve made a pizza out of it. Zucchini crust pizza is just one of my many favorites. It has the perfect moisture content, just like in almond flour zucchini bread .
Unlike many heavy pizza crust recipes, this one is very light – just 83 calories and 2 grams net carbs per slice.
Best of all, this low carb zucchini pizza crust recipe is one where you can actually pick up the slices. Yay! Just let them go from piping hot to warm to pick them up more easily.
The Key To the Best Low Carb Zucchini Pizza Crust Recipe
If you saw my post this summer about how to make zucchini noodles , you know that one of my two favorite ways to make them is in the oven. It dries them out beautifully, so they aren’t watery, without the tedious process of squeezing out the water.
Well, guess what? The oven drying method works for low carb zucchini pizza crust, too! When I discovered this, it was a great reason to write a post about it.
Here’s how it goes. Simply shred the zucchini, sprinkle with a little salt, and dry it in the oven… for the most effortless zucchini crust pizza you’ve ever made.
Tips For How To Make Zucchini Pizza Crust
The instructions for how to make zucchini pizza crust are below, but here are a few quick tips to perfect it:
Dry the zucchini in the oven.
As mentioned above, the key to this zucchini pizza crust recipe is to dry the shredded zucchini in the oven. The approximate time is 10 to 15 minutes, but can vary depending on your pan, your oven, even your zucchini. (It’s a similar process to roasting zucchini , but even faster.)
So, how do you know it’s done? You’ll know when the zucchini soft, a little shriveled, and mostly dry. You don’t need to be super precise here, but the texture should be that of cooked zucchini. Like this:
Pat the zucchini dry with paper towels after removing from the oven.
Even though the oven does most of the work for you in drying, it doesn’t hurt to pat the shredded zucchini lightly with paper towels. This is nowhere near the effort of squeezing, which you don’t need to do! It’s just a quick pat-down, and takes all of five seconds.
Use the right mozzarella.
I’ve had a few people have issues with this when making other cheese-based pizza crusts, so wanted to mention it here. Like the others, make sure to use hard mozzarella when making this one.
Do not use fresh, soft mozzarella. It’s too watery and the end result won’t be sturdy enough.
As long as it’s hard mozzarella, it doesn’t matter if it’s full-fat or part-skim. You can also feel free to use either pre-shredded or shred a block yourself.
Use coconut flour to absorb moisture.
Sorry, you cannot substitute the coconut flour for something else in this zucchini pizza crust recipe. Coconut flour absorbs far more moisture than any other flour, so it’s a must to prevent the crust from being soggy or falling apart.
Spread the zucchini pizza crust evenly.
Make sure the crust is spread in a thin, even layer. It won’t cook through well enough if it’s too thick. Even worse, if the thickness isn’t uniform, you’ll end up with parts starting to burn while other areas are raw.
Just spread it as thinly as you can, approximately 1/4 inch (or very roughly 1/2 cm) thick.
Let the crust rest before adding toppings.
This is important! The crust will be pretty soft when you remove it from the oven, and prone to absorbing anything you put on top of it. You do not want this.
When you let the crust rest for about ten minutes, the cheese will solidify, creating a barrier between the crust and the sauce. This will make the crust more sturdy and prevents the sauce from sinking into the crust.
Here is what the zucchini pizza crust looks when it’s done baking, before you add your toppings:
How To Freeze Zucchini Crust Pizza
It’s super easy to make zucchini crust pizza ahead for meal prep. Just freeze it!
To freeze, prepare the low carb zucchini pizza crust recipe as written on the recipe card, but don’t add toppings. Wrap it tightly in foil, and place horizontally in the freezer. Once it’s hard, you can move it to a vertical position or anywhere that’s convenient.
When you are ready to make zucchini crust pizza with the frozen crust, do not thaw it. Simply add the sauce and toppings to the frozen pizza. Place in the oven for 15 to 20 minutes at 400 degrees, until the pizza is hot throughout and the cheese is golden.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 8 oz Zucchini (about 2 cups grated coarsely, packed loosely into the measuring cup) ▢
- 3 large Eggs ▢
- 1 cup Mozzarella cheese (shredded; use either pre-shredded or hard mozzarella from a block, not soft fresh) ▢
- 1/4 cup Wholesome Yum Coconut Flour ▢
- 1/2 tsp Sea salt (plus a little more for sprinkling in step 2) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan . (30 or 36 cm) (Use parchment paper if it’s not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes , until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it’s not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes , until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes , until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire large pizza
- If you want to pick up the zucchini crust pizza to eat it, this will be easier to do when the pizza is warm but not piping hot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
The Best Zucchini Pizza Crust Recipe
