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Low-Carb Zucchini Crust Vegetarian Pizza Margherita – On the Grill or In the Oven

I love this Vegetarian Pizza Margherita, with a crust made of grated zucchini, and this is one of the Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen. And this delicious pizza is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty recipe so you can make it later!

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
This seems to be the summer for pizza crust experiments at Chez Kalyn, and this recipe for Vegetarian Zucchini-Crust Pizza Margherita was inspired by the Cauliflower-Crust Vegetarian Pizza I made last month.  After trying that pizza with a crust made of cooked cauliflower, cheese, almond meal, and an egg, I started wondering why you couldn’t make a similar type of crust with zucchini.

Jake was skeptical, and it did take us two tries to get a crust we were happy with, but we both loved the way the zucchini added flavor to this crust and really complemented the simple tomato sauce, fresh basil, and fresh Mozzarella that are the traditional toppings for Pizza Margherita.  This is a pizza recipe that’s not only vegetarian, but also gluten-free and low carb and it’s another answer to that zucchini problem that so many people have this time of year.

We cooked this crust on a pizza stone on the grill (just like we did the Cauliflower-Crust Vegetarian Pizza), but I’m sure you can also cook it in a hot oven, with or without a pizza stone.  Even if you don’t have a garden, try not to skip the fresh basil on top, because that adds a lot of flavor to the pizza.  This pizza is so delicious that no one will care that there’s no meat, and I think this is a perfect Meatless Monday dinner.

(You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Use a food processor, or the large sides of a hand grater to grate the zucchini. Or if you have a Spiralizer you can make zucchini noodles, then use the food processor to chop them up.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
Then put the zucchini into the food processor with the steel blade, and chop it more finely.  (If you don’t have a food processor, use a large chef knife for this second chopping.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
Once the zucchini has been grated and then chopped, you need 4 cups to make the two small pizzas in this recipe.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Put the zucchini in a microwave-safe bowl and microwave for about 5 minutes on high.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Then put a piece of cheesecloth or a kitchen towel inside a colander and let the zucchini drain while it cools.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
While the zucchini cools, make the sauce.  Start by draining a can of good-quality petite-diced tomatoes.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Saute the garlic in half the olive oil, just until it’s fragrant.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
Then add the drained tomatoes and Italian seasoning and let the sauce cook down over low heat.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
When it’s cool enough to handle, use your hands to squeeze as much water as you can out of the zucchini.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
Mix the cooked zucchini, grated Mozzarella blend, almond meal, Parmesan, oregano, garlic powder, salt, and egg to make the crust mixture.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
Then use your fingers to press the mixture out into two crusts, taking care not to make the edges too thin.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Cook the crust on a pizza stone on a grill (or in an oven) that’s been preheated to 450F/230C.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Here’s how the crust looked when it came off the grill.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Top each pizza with half the sauce, fresh basil leaves, and chunks of fresh mozzarella.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Let the pizza cook a few minutes longer, just until the cheese has melted nicely.  Serve hot.

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com

Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten

Sauce Ingredients:
1 can (14.5 oz.) good quality petite diced tomatoes, drained
1 T olive oil, divided
2 large garlic cloves, minced
1/2 tsp. Italian seasoning
salt and pepper to taste

Pizza Toppings:
3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks
10-15 large fresh basil leaves

Instructions:

Preheat the grill or oven to 450F/230C.

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.  (I did this with a steel blade in the food processor, but you could chop with a large knife if you don’t have a food processor.)  Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.  Let zucchini drain until it’s cool enough to handle.

While the zucchini cools, make the tomato sauce.  First, drain the tomatoes into a colander placed in the sink.  While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it’s fragrant.  Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until the crust is done.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.

Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)  You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.

Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.  Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This pizza would be approved for all phases of the South Beach Diet, and most other low-carb diet plans. It does contain some nutrient-dense foods like tomatoes and almonds, but the crust is relatively high in fat, so use portion control if you care about that. 

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Zucchini Recipes You Might Like:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker from Scratch

The Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen

Low-Carb Zucchini-Crust Vegetarian Pizza Margherita - On the Grill or in the Oven -  found on KalynsKitchen.com
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91 comments on “Low-Carb Zucchini Crust Vegetarian Pizza Margherita – On the Grill or In the Oven”

  1. Hi there! Just curois why you use a baking sheet on top of the pizza stone? Would it be alright to put the crust directly onto the pizza stone?

    Thanks! Can't wait to make this! Hopefully for dinner tonight 🙂

  2. Since the crust has cheese we were afraid it would stick to the pizza stone.

  3. My reaction after making this is: WOW! I made changes because of our particular dietary needs. I used pecorino instead of Parmesan. I replaced the mozzarella in the crust with another egg. On top I used goat Gouda instead of mozzarella. I did not take the extra step of chopping the zuchinni after I shredded it, and it got cooked in a steamer on the stove. I made one medium pizza. It was in the oven for about 20 minutes and I will put in for more time next time. However, my oven has a very loose relationship with temperature.

    Overall the flavor was incredible. 5/5. Definitely will make again. (A note on size:for a meal this definitely needs side dishes if it's feeding more than two people or feeding two really hungry people)

  4. So glad you were able to adapt it to our needs and that you enjoyed it so much!

  5. This curst was good only issue I had was it got soft fast. I don't think I cooked it long enough in the over to crisp bottom.. also I put it directly on the pizza stone. Thanks for sharing recipe

    Next will try the cauliflower..

  6. Kelly, glad you liked it. This crust is never going to get as crisp as a pizza made with dough.

  7. Thank you so much for this recipe Kalyn! I have multiple food allergies and try to stay away from cauliflower because it can sometimes be hard to digest. SO, your pizza was the perfect solution 🙂 I'm sharing my own spin in an upcoming blog post and will definitely link back to your original recipe. Thanks again!

  8. Hey Kalyn, Thank you for doing all the working out there! Is it easy to find vegetarian mozzerlla and Parmesan where you are? In England, it's got rennet in it making it most definitely not vegetarian 🙁

    • Hi Joy,
      It's true there are a wide variety of vegetarian and vegan cheeses here, but I also think that many vegetarians in the U.S. eat cheese (unless they're vegans.) At least I've never heard of a concern about cheese from vegetarians before.

      And this recipe is for Meatless Monday, which is for people who may not be vegetarian but are avoiding meat for one or more days a week.

  9. Kalyn, this really looks so good! I have been on a low carb diet for 2 weeks and glad to have found your gorgeous blog!

  10. Is there anything I can substitute almond meal with?

    • I haven't made it with anything else, so I couldn't tell you how it would work with other ingredients. I'm guessing another type of ground nuts would work, but it's only a guess.

  11. Wow, this is our top low carb pizza recipe, and I've tried many! So good, and crisp, you can actually pick it up with your hands! I dont use the microwave, so after processing the zucchini I cooked it in a pot for about 10 mins, then strained on cheese cloth. Delicious! Thank you

    • So glad you liked it, and thanks for sharing the tip for how to do it without a microwave!

    • I just made it for the first time and it was delicious, but a little soggy. Am wondering how you got it so crispy? Was it by making it quite thin?

    • I just read through the entire post to make sure, and nowhere did I use the word "crisp" to describe this. It was firm, and using a pizza stone and making the crust thin helped with I don't think a crust made of zucchini and cheese will ever get that crisp.

  12. i think i will try this as zucchini has quite a ild flavour, unlike the cauliflower rice or bread, i find so gross! i like cauliflower in chinese recipes, or cauliflower parmigiana, but faux other things, i will never try again! tastes like farts!

  13. Is it possible to still make this recipe without the cheese?

  14. Found this recipe looking for a carb friendly pizza. It was awesome! Thank you so much for sharing.

  15. Anyone tried making these crusts in bulk and freezing for later use? I have lots of zucchini from the garden to use up!

    • I haven't done that Brandy, but I am intrigued by the idea! Would love to hear how it works if someone tries it. This post has 50 Zucchini Recipes; you might find that helpful!

    • I tried freezing the crusts and it worked! A month ago I doubled the recipe to make 4 crusts. I ate one immediately and froze the other 3 in a ziploc bag with parchment paper between them. Today I pulled 1 out of the freezer about an hour before I wanted to eat and let it defrost at room temperature. I then heated up the crust on a pizza stone in the oven before adding toppings. It wasn't exactly like a fresh crust but pretty close! Needed a fork and knife for sure.

    • Wow, I am excited hearing that, thanks for letting me know!

  16. Can this be made without a pizza stone? It's one of those accoutrements that I've yet to purchase …

    • Yes, it says in the recipe, "You can also bake this in the oven without a pizza stone, but it will take a little longer to cook." I haven't made it myself without the pizza stone, so I can't say how much longer. Without the pizza stone, I'd set the oven as high as it will go!

  17. I am going to try fixing this crust in a cast iron skillet to hopefully get a more crispy crust. Dounds delish eitber wsy though. Thx for sharing the idea.

  18. I love this way more than regular pizza base, It becomes part of the pizza not just the carrier for the toppings. Serious YUM!!

  19. I loved this recipe! I replaced the almond flour with whole wheat flour and added a tablespoon flush with baking powder. It was delicious! Thanks Kalyn!

  20. I would love to try this. I clicked on the Yummly button, and it saved it. However, I didn't see nutritional information. Guess I was hoping for an easier way than typing the recipe into the other site.Advice?

    • I really don't know why Yummly doesn't always have it; it's not something I have any control over. And this does illustrate perfectly one of the reasons I don't have time to calculate it myself for 2,200 recipes. Sorry; wish I knew an easier way.

  21. This was great!  Cooked on a wire rack for the last 5 minutes with the sauce and cheese.  Came out pretty crisp and no fork needed!

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