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    You are in: Home / Recipes / Zucchini Crust Pizza Recipe
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    Zucchini Crust Pizza

    Zucchini Crust Pizza. Photo by Caryn Dalton

    1/3 Photos of Zucchini Crust Pizza

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    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    30 mins

    28 mins

    Caryn Dalton's Note:

    Our family loves this pizza and it is very light & easy to make. My husband says it reminds him of a quiche. I just like that my kids are eating at least 2 servings of veggies per slice! Uses up some of those extra zucchini cluttering the counter in late summer. This recipe came from Taste of Home's Light & Tasty collector's issue with my own changes added. This is not a large pizza so I often double the first four ingredients and the cheese, add other pizza toppings and make it a large. Also, I like to use my egg poacher or mini muffins and make mini appetizers (see picture). Now where did I put that zucchini bread recipe.....

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees.
    2. 2
      In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
    3. 3
      Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
    4. 4
      Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
    5. 5
      Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
    6. 6
      Bake for 15-20 minutes OR until onion is tender and cheese is melted.
    7. 7
      I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
    8. 8
      Doubling this recipe gives about 10 big slices.

    Ratings & Reviews:

    • on March 16, 2014


    • on February 19, 2008


      I liked this a lot, but i learned some lessons for next time. First the crust is very quiche like. It never got crispy for me except around the edges. Next time I'll attempt to spread it thinner. I also suggest draining your zucchini some before adding the other ingredients. All in all i really liked this! I added a bit more garlic and topped it with fresh tomatoes, green peppers and broccoli. I had to cook it a bit longer then suggested (about 40 mins)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Crust Pizza

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 184.1
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.5 g
    Cholesterol 26.7 mg
    Sodium 530.3 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 1.8 g
    Sugars 3.6 g
    Protein 15.9 g

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