A fun zucchini pizza crust recipe, to give your pizza night a healthy twist. These low carb zucchini pizza crusts are delicious topped with sausage, olives, or any of your favorite toppings!
This post is sponsored by Jones Dairy Farm — a company committed to bringing high quality breakfast meat options. I love that this company has healthier options, such as no sugar, nitrate free bacon, and all natural, and turkey and chicken options. I only work with brands whose products I genuinely love. Thank you for supporting the brands that help keep Sunkissed Kitchen running!
A Healthy Low Carb Pizza Crust
I love my alternative pizza recipes — ones that pack all the great flavors and cheesy goodness of pizza, without the wheat crust!
This one is made with one of my very favorite vegetables — zucchini!
Zucchini can be watery when it’s baked, so I share with you a method for straining out some of the liquid prior to assembling these.
They bake up crispy around the edges, and while being mostly vegetable, they have a very sturdy base, so it’s easy to hand hold these little pizzas.
I baked them into minis, but for sure, try a larger crust if you want a more traditional pie!
Ingredients for Zucchini Pizza Crust
- Almond Flour
- Mozzarella Cheese
- Pizza sauce (look for an organic sauce in a glass jar for the best flavor and healthiest option).
- Delicious TOPPINGS!
I used Jones Dairy Farm All Natural Golden Brown Maple Pork Sausage and olives on my pizzas. Use peppers, onions, mushrooms, pepperoni, pineapple, jalapeños — the sky is the limit here!
Jones Dairy Farm produces a whole line of all natural breakfast sausage, bacon, hams, and Canadian bacon, perfect for adding to pizzas. I love all of their products because they are Certified Gluten Free and have short, simple ingredient lists — meat, spices, and in the case of these delicious sausages, maple syrup.
Definitely check out your grocer’s frozen section for Jones Dairy Farm, or jump on over to their website to see if it’s sold at your favorite grocery store.
How to Make Zucchini Pizza Crusts
- This first step is so important to the best textured pizza crusts — after shredding the zucchini, sprinkle it with salt, and then allow it to sit for about 15 minutes. This draws out the moisture. Once the water has started coming out, add the shredded zucchini to a thin kitchen towel and wring out as much excess moisture as possible.
- Mix the zucchini with almond flour, eggs, and mozzarella cheese to form a “dough.”
- To make mini pizzas, scoop the dough in 1/3 cup mounds onto a lined baking tray (use baking paper or a Silpat). Use wet fingers to press each mound down into thin circles. If making a large pizza, add it all to the center of a lined baking tray or pizza pan, and press it down into a pizza shape.
- Bake the crusts for 15 minutes, and then remove to be topped.
- Add pizza sauce, mozzarella, and any toppings of your choice!
Is Zucchini Pizza Crust Keto?
Yes, this zucchini pizza crust recipe is keto!
As with any pizza recipe, limit the tomato sauce and be sure to add keto approved toppings, like sausage, ham, pepperoni, and low carb veggies like olives, mushrooms, and jalapenos!
If you’re making these for yourself, but you have kiddos who won’t go near green things, you can add the same toppings to make them Pizza Bagels. Dinner served for everyone!
Zucchini Pizza Crust
- 4 1/2 cups zucchini shredded
- 1/2 teaspoon sea salt
- 2 eggs
- 1/2 cup almond flour
- 1/2 cup mozzarella cheese
- pizza sauce sugar free, in a glass jar
- Jones Dairy Farm All Natural Golden Brown Maple Pork Sausage
- Put the shredded zucchini in a colander, and sprinkle with 1/2 teaspoon of sea salt. Use fingers to massage the salt throughout the zucchini. Let sit for 15 minutes. The salt will draw excess moisture out of the zucchini. Set the colander on a plate or in the sink to catch the liquid that will strain out.
- Preheat oven to 450º F.
- Use paper towels to press down and strain out as much liquid as possible. It also works well to put the zucchini in a thin dish towel and wring it out to remove water. Try to squeeze out at least 1/4-1/2 cup of liquid.
- Add the strained zucchini to a medium mixing bowl along with eggs, almond flour, and cheese. Mix well.
- Line a baking tray with baking paper or a silpat. Use a 1/3 cup measuring cup to scoop out mounds of "pizza dough" onto the baking tray. Use hands to press each mound down into a round, thin shape. This recipe will make 6 mini pizza crusts, but feel free to press it into 1 large pizza crust instead.
- Bake pizza crusts for 15 minutes.
- Top baked crusts with sauce, cheese, and toppings. Return to oven for 8-10 minutes until the cheese is bubbly.