Kalyn's Kitchen

Zucchini Crust Pizza Margherita

I love this Zucchini Crust Pizza Margherita with a crust made of grated zucchini, and this can be made on the grill or in the oven. And this is one of the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen

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Zucchini Crust Pizza Margherita finished pizza on plate

This recipe for Zucchini-Crust Pizza Margherita was inspired by Cauliflower-Crust Vegetarian Pizza, and 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 loved the way the zucchini added flavor to this crust and 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 problem of too much zucchini that many people have this time of year.

This pizza is so delicious that no one will care that there’s no meat, and I think this is a perfect Meatless dinner. 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. 

What ingredients do you need for this recipe?

  • zucchini
  • finely grated Mozzarella cheese blend
  • Almond Flour (affiliate link)
  • finely grated Parmesan
  • Dried Oregano (affiliate link)
  • Garlic Powder (affiliate link)
  • pinch of salt
  • egg,
  • canned good quality petite diced tomatoes
  • olive oil
  • Minced Garlic (affiliate link)
  • Italian Herb Seasoning (affiliate link)
  • salt and pepper to taste
  • fresh Mozzarella
  • fresh basil leaves

Can you cook this without a pizza stone?

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. 

What is Pizza Margherita?

Pizza Margherita is sometimes called Margherita Pizza, and it’s a meatless pizza topped with tomatoes, fresh Mozzarella cheese, and basil. This type of pizza was first made in Italy in the late 1700s. Read more about Pizza Margherita.

Zucchini Crust Pizza Margherita process shots collage

How to Make Zucchini Crust Pizza Margherita:

(Scroll down for complete recipe with nutritional information.)

  1. 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 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.
  2. Once the zucchini has been grated and then chopped, you need 4 cups to make the two small pizzas in this recipe.
  3. Put the zucchini in a microwave-safe bowl and microwave for about 5 minutes on high.
  4. Then put a piece of cheesecloth or a kitchen towel inside a colander and let the zucchini drain while it cools.
  5. While the zucchini cools, make the sauce.  Start by draining a can of good-quality petite-diced tomatoes.
  6. Saute the garlic in half the olive oil, just until it’s fragrant.
  7. 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.
  8. Prepare pieces of fresh Mozzarella and basil leaves.
  9. When zucchini is cool enough to handle, use your hands to wrap the cheesecloth around the zucchini and squeeze out as much water as you can.
  10. Mix the cooked zucchini, grated Mozzarella blend, almond meal, Parmesan, oregano, garlic powder, salt, and egg to make the crust mixture.
  11. Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls.
  12. Then use your fingers to press the mixture out into two crusts, taking care not to make the edges too thin.
  13. Cook the crust on a pizza stone on a grill (or in an oven) that’s been preheated to 450F/230C.
  14. Here’s how the crust looked when it came off the grill.
  15. Top each pizza with half the sauce, fresh basil leaves, and chunks of fresh mozzarella.
  16. Let the pizza cook a few minutes longer, just until the cheese has melted nicely.  Serve hot.

More Tasty Zucchini Recipes:

50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Low-Carb Grilled Zucchini Recipes ~ Kalyn’s Kitchen
Slow Cooker or Instant Pot Ratatouille Recipes ~ Slow Cooker or Pressure Cooker
Low-Carb Recipes for Oversize Zucchini ~ Kalyn’s Kitchen

Zucchini Crust Pizza Margherita finished pizza on plate

Zucchini Crust Pizza Margherita

Yield Makes 4 servings
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

This Zucchini Crust Pizza Margherita is delicious and has a low-carb crust made of grated zucchini.


Crust Ingredients:

  • 4 cups grated then chopped fresh zucchini
  • 1/2 cup finely gratedMozzarella cheese blend
  • 5 T almond flour
  • 3 T finely grated Parmesan
  • 1 tsp. dried Greek oregano
  • 1/2 tsp. garlic powder
  • pinch of salt
  • 1 egg, beaten

Sauce Ingredients:

  • one 14.5 oz. can good quality petite diced tomatoes, drained
  • 1 T olive oil, divided
  • 2 tsp. minced garlic
  • 1/2 tsp. Italian Herb Seasoning
  • salt and pepper to taste

Pizza Toppings:

  • 3 oz. fresh Mozzarella, sliced and then pulled apart into chunks
  • 15 large fresh basil leaves


  1. Preheat the grill or oven to 450F/230C.
  2. 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.)
  3. Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.
  4. Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.
  5. Let zucchini drain until it’s cool enough to handle.
  6. While the zucchini cools, make the tomato sauce.
  7. First, drain the tomatoes into a colander placed in the sink.
  8. 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.
  9. Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until it's thickened and reduced.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)
  10. When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.
  11. Add the finely grated Mozzarella, Almond Flour (affiliate link), Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.
  12. Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.
  13. 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).
  14. Preheat pizza stone for a few minutes and then bake crust on the pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)
  15. You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.
  16. Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.
  17. Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.
  18. Serve hot.


Recipe created by Kalyn and inspired by  Cauliflower-Crust Vegetarian Pizza.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 254Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 77mgSodium: 363mgCarbohydrates: 10gFiber: 4gSugar: 5gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Zucchini Crust Pizza Margherita would be great for low-carb diets and approved for all phases of the original South Beach Diet. It does contain nutrient-dense foods like tomatoes and almonds, but the crust is relatively high in fat, so use portion control and use low-fat Mozzarella for South Beach if you care about that.

Find More Recipes Like This One:
Use Zucchini Recipes to find more recipes like this one. Use the Diet Type Index 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.

Historical Notes for this Recipe:
This recipe was first posted in 2012. It was updated with more information in 2021.

Pinterest image of Zucchini Crust Pizza Margherita

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    97 Comments on “Zucchini Crust Pizza Margherita”

  1. This looks great. We have a nut allergy, what can I use instead of the almond meal that would still keep it South Beach phase 1 or 2 compliant? Thank you!

    • Hi Lanie,
      Wish I could help, but I haven’t ever tried it with anything except for almond flour and I am not thinking of anything else that might work. I don’t really have any experience substituting for it, sorry.

  2. Have tried making this twice with a normal pan in the oven but the crust won’t bake/cook properly. It just ends up soggy and sad. 🙁

    • Sorry you were not happy with it. Some people have had success as you can see in the comments, so I wonder if your oven is not hot enough. However (as I also said in the comments) this is zucchini, and I don’t think it will ever get crisp the way a crust made with dough does. In my mind it’s an eat-with-a-fork pizza.

  3. Made this the other night and loved it. Just wondering if anyone has tried it with frozen shredded zucchini?  I have a crazy patch of zucchini this summer (bought some spaghetti squash that was actually zucchini! And planted zucchini). So I have a bunch shredded in the freezer! TIA

  4. 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!

  5. 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.

  6. 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!

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

  8. 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.

  9. 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!

  10. 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!

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

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

    • You could leave the fresh Mozzarella off the top, but I don't think the zucchini crust will hold together with the cheese.

  13. 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!

  14. 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 that but I don't think a crust made of zucchini and cheese will ever get that crisp.