10 Reviews

Great recipe however I salted the zucchini first and let it 'sweat' for 15 minutes and then wrung out as much of the water as I could. Eliminates the watery problem you have with zucchini.

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Chef Hershey51 September 16, 2009

This was delicious. Wonderful recipe. I will make again and again. I did add garlic, oregano, basil and approx 1/2 c parmesan cheese the the crust. YUM!!!!

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tdayberry July 01, 2009

This is a great recipe with changes. First, put a little salt on the shredded zucchini and let sit for about 15 minutes. Then take a clean cotton towel, put the zucchini in it and wring it out as hard as you can. Proceed with recipe except add some mozzarella cheese into the crust and heat the pizza stone, then oil the stone before spreading the crust ingredients on it. You can also make your own low-er carb pizza sauce without sugar. A really yummy supper!

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melmom45 April 10, 2014

Love the taste but the crust did not make a crust, it's too watery to hold together. I think this would make a better casserole dish if it were tweaked. 5 star flavor & 1 star crust.

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ct in ut August 19, 2011

yummo, I topped this with turkey pepperoni, a sliced jalapeno, some sliced red pepper and sweet onion. I didn't miss the crust at all.

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Jade #3 July 03, 2009

I am on a grain-restricted diet and made this last night for dinner. This really gave me my pizza-fix. Great idea using the zucchini. It compliments the pizza sauce & cheese nicely. In order to get the water out of the zucchini I shredded them on paper towels and then tossed it around a little bit and dabbed it with additional paper towels. It seemed to do the trick. I also added a little parmesan cheese and garlic powder to the shreds with the egg. The "crust" held together nicely and was a good base for the toppings. Of course we couldn't eat this with our hands like "standard" pizza but other than that it sure did hit the spot. Thanks for posting!

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JaneF December 13, 2008

My husband was putting together pizza for dinner, and I was in a debate of "do I, don't I". I am a competitive bodybuilder and must limit carbs and calories. What a treat it was to find this fantastic idea - I used it right away and made up my own crust. I just had 3 zucchini and it worked out fine. I also actually omitted the sauce and cheese. I really just used your crust idea. I topped with ground beef, soy bacon bits, red onion and loads of rosemary out of the garden. I also put rosemary in with the crust. Broiled that up nicely and then topped with some fresh tomatoes. Very satisfying! I know I will be making this crust and topping with what's on hand at least once a week. Thanks VERY much!!

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jeddibamps December 28, 2007

i had a problem with watery zucchini, but i liked eating the end result anyway. i used a lot less cheese to be more healthy, thanks for a great idea!

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Je see ka March 23, 2007

I liked this "pizza", however next time I will try to mop up some of the zucchini's water moisture with paper towels before making the crust, because it was a little watery. Leftovers were better, and less watery. Thanks for posting your recipe!

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Karamia June 23, 2005

I made this when I was on a low-carb diet and it was wonderful. Great when those cravings for "real pizza" sets in.

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mary winecoff June 08, 2004
Low Carb Pizza - Zucchini "crust"