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!
Vegan Ingredients
- 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.
Recipe Notes
- 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
Video
Ingredients
- ¾ 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
Instructions
- 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.
Notes
- 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
Equipment
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I made this recipe for tonight’s dinner & I must say it was absolutely amazing. it was a huge hit, so much so, it’s already being requested again. I doubled the crust recipe except I did equal parts sunflower seeds & almond flour. I topped mine with a cashew cheese sauce, field roast sausage, mushrooms, Chao mozzarella shreds, & all the rest of the ingredients as written.. Definitely a keeper.
So glad it was a hit! Thanks for your feedback.