This low-carb zucchini pizza crust contains just five simple vegan ingredients with no flour, oats, cheese, or egg! Instead, this delicious keto pizza crust relies on a simple zucchini base with a fraction of the fat and calories. Just 2.6 g net carbs per slice!
Gluten-Free, Low-Carb, Keto Zucchini Pizza Crust
If there’s one thing I could never give up, no matter what my dietary requirements, it’s pizza! I’ve already shared multiple gluten-free pizza recipes, including a simple gluten-free pizza crust, sweet potato pizza crust, and a vegan deep-dish pizza. Now it’s the turn of this zucchini pizza crust!
The recipe is not only gluten-free, but it’s also completely flour-free and cheese-free, and instead uses either nuts or seeds for a delicious keto pizza crust. Lots of the low-carb pizza crust recipes I’ve seen rely on cheese as a binding ingredient. While they might be tasty, they contain a lot of extra fat and calories.
This healthy pizza crust is basically 90% wholesome zucchini and nuts/seeds- and yet still tastes amazing, especially when topped with marinara sauce, a little vegan cheese, and your toppings of choice!
Best of all, it takes just minutes to prepare with no ‘resting’ before baking. You can then experiment with other simple keto recipes like these keto crackers or keto almond flour tortillas!
- Zucchini: The star of the show! Make sure to use ripe, green, firm zucchini (courgette). You may also be able to use yellow squash instead.
- Psyllium husk powder: I’ve only used the powder for this recipe. If you have whole psyllium husk, you can grind it with a grinder/blender or use more of the whole husk (see recipe notes).
- Sunflower Seeds: I used an electric coffee/spice grinder to grind the seeds into a floury consistency (a blender should work too). Alternatively, use 100g store-bought sunflower seed flour or almond flour.
- Italian Seasoning: This is technically optional but recommended!
- Nutritional yeast: Will add a savory, cheesy flavor to the crust.
- Salt: Just a little, for seasoning.
How To Make A Zucchini Pizza Crust
Please read the recipe card below for the full ingredients list, ingredient measurements, and nutritional information.
Step 1: Prepare the zucchini
- First, grate the zucchini on the regular side of a grater. Then squeeze out all the excess liquid from the zucchini. I do this by placing it in a nut milk bag or layers of cheesecloth.
My zucchini weighed 230g before squeezing and 170g after.
- Then, preheat the oven to 360F/180C and line a baking tray with a well-oiled parchment paper (or silicone mat).
Step 2: Mix the gluten-free pizza crust
- If you’re starting with whole sunflower seeds, then first grind them into flour. Then add them to a small bowl along with the psyllium husk powder, Italian seasoning, salt, and nutritional yeast, and stir to combine.
- Add this mixture to the zucchini, using a spoon to thoroughly mix, before mixing it by hand until the gluten-free pizza dough holds together.
Step 3: Bake the vegan pizza dough
- Spread the dough across the lined baking sheet and bake it in the oven for around 15 minutes or until the edges begin to turn a golden brown.
You can shape it any way you like; round, square, rectangle, or even mini pizzas rather than one larger one.
Step 4: Prepare the toppings and bake once more
- Meanwhile, as the crust bakes, prepare all your favorite pizza toppings. I used a combination of tomato sauce, mushrooms, corn, and homemade vegan cheese sauce.
- Once the crust is ready, top it with the toppings and place it back in the oven for 10-15 minutes – enjoy!
How To Make Ahead and Store?
Make-Ahead: You can prepare this zucchini pizza crust ahead by preparing and baking the crust. Then, allow the crust to cool entirely and, rather than adding toppings, wrap it up tightly in plastic wrap or foil and freeze for between 1-2 months.
If you’ve made several ‘personal size’ pizzas, you can freeze them with layers of parchment/wax paper in-between, so they don’t stick. You can then cook the pizza from frozen, adding your sauce and toppings, and bake in the oven for 15-20 minutes at 375F/190C.
Alternatively, you can also prepare the unbaked crust up to a day in advance and refrigerate it, covered, until you’re ready to bake it.
Store: Once fully baked with toppings, I recommend eating the pizza immediately for the best results. However, any leftovers can be stored in an airtight container for 1-2 days. Reheat in the oven or microwave (will be soggier) until hot.
- The baking time will vary: Based on the shape and thickness of the keto pizza crust.
- Using frozen zucchini: If you have bags of grated zucchini in the freezer, then you can use this. Allow it to thaw and squeeze out all the excess water before continuing with the recipe as written.
- Optional seasonings: Feel free to season the vegan pizza dough further with a bit of garlic powder or even cayenne/chili powder for a little heat.
- Save the zucchini juice: There’s no need to throw away all that zucchini juice. Add it to smoothies or juices to pack in extra nutrients!
Other Vegan Pizza Recipes
If you give this low-carb zucchini pizza crust recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Zucchini Pizza Crust
- 3/4 cup (100 g) sunflower seeds (see notes)
- 2 tsp psyllium husk powder
- 1 (230 g) zucchini
- 1 tsp Italian seasoning (optional, but recommended)
- 1/2-3/4 tsp salt
- 1 tbsp nutritional yeast for flavor
- Watch the video in the post for visual instructions.Grate the zucchini and squeeze out the excess liquid (I used a nut milk bag). My zucchini weighed 230 g before squeezing and 170 g after.
- Also, preheat the oven to 360 degrees F (180 C) and line a baking sheet with oiled parchment paper (or use a silicone mat).
- Grind the sunflower seeds and add the psyllium husk powder, Italian seasoning, salt, and nutritional yeast. Stir to combine.
- Add this mixture to the zucchini and use a spoon to mix everything together. Then mix with your hands until the dough holds together.
- Spread the dough with your fingers on the lined baking sheet and bake it in the oven for about 15 minutes or until the edges start to turn golden brown.Some ovens might need longer than others, the baking time also depends on how thick/thin you made the dough.
- Meanwhile, prepare your favorite toppings. I used tomato sauce, mushrooms, corn, and my homemade vegan cheese sauce.
- Top the pizza and bake it for 10-15 more minutes. Enjoy!If you just add a few toppings like vegan cheese and olives (for example) the pizza will be ready much faster than if you add lots of different veggies.
- Sunflower seeds: I used an electric spice/coffee grinder to grind the sunflower seeds (a blender should work too). You can use 100 g of store-bought sunflower seed flour or almond flour.
- Psyllium husk powder: I only made the recipe with the powder. If you have whole psyllium husk, you can use a grinder/blender or add more of it (4 teaspoons).
Nutrition information is an estimate and has been calculated automatically
Hello did anyone tried this without psyllium husk?or any substitute for it?thank you😊
Hi! You can use xanthan gum.
I used 20 grams almond flour and 30 grams of lupin flour and turned out so delicious!
That’s awesome! Thanks so much for sharing. 🙂
Definetely delicious! Although, my crust did not get hard. I ate it more like a pie, but it was absolutely delicous!
So happy you liked it, Metta! 🙂
Thank you for this amazing pizza crust alternative. The flavor was so amazing and the toppings I used were incredible with the crust. I do have two questions. I cooked the crust first and was careful with the toppings nothing with a lot of water. My crust could not be picked up by hand, is this normal? We used a fork but not do wonder. What size pan did you use?
Thank you so much ????
Hi Ramona, my pan measures 10.5 x 8.5 inches (27 cm x 22.5 cm). Maybe cook it for a few minutes longer without toppings first? 🙂
Thank you so much Ela, I will try your suggestions. Going to make it tomorrow again, we love it so much!
You are very welcome Ramona. 🙂
Can I rate this 10 star, pretty please?!!
I am honestly overwhelmed of how good and so close to standard pizza this turned out. Why, because i am now getting used to living a GF and DF life and man, it isn’t easy. I’ve tried several GF pizza crusts, with cauliflower, coconut flour, but nothing stands close to this one. Amazingly good and crunchy and it held so well that I could slice it and eat it as you’d normally eat a pizza slice, without crumbling.
And the vegan cheese sauce? This one is a double-win!!
1. Because it’s first time i used arrowroot flour and wasn’t sure if it would go well with my digestive issues, but it did, i am all good, yay! 2. Because the texture resembles so much to standard cheese, WOW!
I am so overwhelmed, really, because this is a serious win to me and to my new GF/DF life. Thank you, Ela!!
I am already planning when to remake the pizza but also how can I use in other meals the vegan cheese sauce! ❤️
Aww, that’s wonderful, Iona! I am so glad you love the pizza crust and also the vegan cheese sauce. Thanks so much for your lovely feedback. 🙂
The zuccini pizza crust was incredibly delicious. And with so few calories. A great recipe!!! However, I had the problem that my pizza dough just didn’t get hard despite baking it for so long. What did I do wrong?
Hi Iris, I am so glad you liked it! Did you maybe use too many wet toppings? You could try baking the dough (without toppings) a few minutes longer next time. 🙂
I salt the zucchini to draw out water…let set for 1/2 to one hour.,rinse off the salt..then I put it in my potato masher….the one with a cup and a lever on top and use it to squeeze out the liquid…also saute mushrooms, peppers or onions a bit before adding to pizza….just to get the water out…hope this is helpful…
Thanks for sharing, Ruth! 🙂
I truly did not expect this recipe to work for me or to be tasty but it is absolutely sensational. You are a food magician! This has become my go-to pizza crust.
Hi Amanda, I am so glad you liked it! Thanks for your sweet comment. 🙂
Loved the recipe ! Thanks Ela for such a simple and wonderful recipe ………
Did tweak a little with regular cheese though ????????????
You are very welcome! I am so glad you liked it. 🙂
Mariana This was the first recipe I used ,it was so good, I was a vegetarian most of my life who has been told to give up dairy, finding mature cheese difficult to forget,. working on this,, perhaps olives? any suggestions ? even thought of adding curry to the crust. Really did enjoy this recipe. Still amazed at your bread recipe it answered a prayer.
Hi Elizabeth, I am glad you enjoyed the pizza! 🙂
Glad you like it, Emily! 🙂
sorry just saw this now will be making this soon i love pizza and zucchini sooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Perfect! Enjoy 🙂
I usually don’t like pizza at all – but this recipe? Makes me love it! Super crunchy crust – healthy AND yummy! 5/5!
Yay! I am so glad you liked it, Tati. 🙂
Made it yesterday and we absolutely loved it! I was too quick and topped it already before I read that first the crust should be in the oven and only after comes the topping and another round it the oven 😀 Still worked out great, increased baking time did the trick. Next time will follow the recipe though. Can’t wait to make it again! Thanks for sharing this great recipe!
That’s wonderful, Anita! I am so glad it still worked great. Thanks for your comment. 🙂
Mariana Van Wyk
Hi Ela. What a lovely recipe. I seldom make pizza as it is quicker to order in and less cleaning in kitchen. I saw this recipe, gfree is a must for me and hubby hates zuchinnis????However did it exactly as recipe using almond flour as I was too lazy to make Sunflowerseeds into flour. Baked on a baking sheet. PERFECTION is all I need to say. Zuchinnis was no problem. Thanks for sharing this piece of perfection????❤️
Yay, that’s awesome, Mariana! I am so glad you loved it. Thanks for your great feedback. 🙂