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Zucchini-Crusted Pizza

Zucchini-Crusted Pizza

Preparation time: 1.25 hours
Serves 4 to 6
A normal pizza on top, with a beautiful, substantial yet tender crust: golden, with flecks of green and a slight crunch. If possible, use a food processor with the grating attachment for the zucchini and mozzarella. You can make the crust up to several days in advance.


  • Olive oil and flour for the pan
  • 2 cups (packed grated zucchini (about 2 7-inchers)
  • 2 eggs, beaten (ok to delete one or both yolks)
  • 1/4 cup flour
  • 1/2 cup grated parmesan
  • Optional: pinches of basil, marjoram, and or rosemary
  • 2 tbsp. olive oil
  • Topping Suggestions:
  • Extra olive oil
  • 1 large ripe tomato, sliced
  • 2 to 3 large cloves garlic, thinly sliced
  • Sautéed mushrooms
  • Thinly sliced bell peppers
  • Sliced olives


Preheat oven to 400° F. Generously oil a 10-inch pie pan and coat lightly with flour. (You can also use a jelly roll pan). Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 tbsp olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35 to 40 minutes, or until golden brown. About halfway through the baking, brush with the remaining tablespoon of olive oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. Top with your favourite pizza items and bake at 400° F until heated through.

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