This zucchini pizza crust is the ultimate summer recipe—fresh, light, and incredibly satisfying. Made with grated zucchini, oat flour, and Parmesan, it’s a gluten-free twist on the traditional pizza base. Topped with creamy cottage cheese, juicy cherry tomatoes, and peppery arugula, it’s as beautiful as it is delicious. Perfect for a quick lunch, healthy dinner, or picnic snack!
Why Everyone Will Love This Recipe
- Light and healthy: Ideal for a nutritious, low-carb meal.
- Gluten-free friendly: Made with oat flour instead of traditional wheat flour.
- Quick and easy: Ready in just 30 minutes from start to finish.
- Fresh and colorful: A perfect way to enjoy summer produce.
- Customizable: Add your favorite toppings like smoked salmon or avocado.
What Is the Dish?
Zucchini pizza is a modern, veggie-packed take on classic pizza. Instead of using dough, this recipe creates a base from grated zucchini, egg, oat flour, and Parmesan, baked until golden and firm. It’s a lighter, gluten-free alternative that still offers the satisfaction of a traditional pizza—especially when topped with vibrant, fresh ingredients. This dish fits beautifully into a Mediterranean-inspired, health-conscious lifestyle, offering both taste and nutrition.
Cooking Tips
- Drain the zucchini: After grating, squeeze out excess water to prevent a soggy crust.
- Use parchment paper: It ensures the base releases easily after baking.
- Don’t skip the Parmesan: It adds flavor and helps bind the mixture.
- Make it dairy-free: Replace Parmesan with nutritional yeast and cottage cheese with vegan ricotta.
- Add toppings after baking: To keep the greens crisp and fresh.
Frequently Asked Questions
Can I Use Another Flour Instead of Oat Flour?
Yes—try almond flour, rice flour, or even whole wheat flour for a slightly different texture.
How Do I Prevent the Base from Getting Too Soft?
Be sure to squeeze the zucchini well before mixing and bake until golden and slightly crisp around the edges.
Can I Add Protein to Make It a Full Meal?
Absolutely! Add grilled chicken, tuna, or smoked salmon slices on top.
Can I Make the Base Ahead of Time?
Yes. Bake the base, let it cool, and refrigerate it for up to 2 days. Add toppings right before serving.
Is This Recipe Gluten-Free?
Yes—if you use certified gluten-free oat flour, it’s completely gluten-free.
How to Store
Let the zucchini pizza cool completely, then store slices in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a non-stick skillet for a few minutes to restore crispness.
How to Freeze
You can freeze the pizza base only (without toppings) once cooled. Wrap it in parchment and foil, and freeze for up to 1 month. Thaw at room temperature and reheat before adding toppings.
Ingredients
How to Make Zucchini Pizza Crust
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Grate the zucchini and squeeze out excess water.
Grate the zucchini and squeeze out excess water.
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Transfer to a bowl and add the egg, salt, Parmesan, and oat flour. Mix until combined.
Transfer to a bowl and add the egg, salt, Parmesan, and oat flour. Mix until combined.
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Line a 10-inch (26 cm) pan with parchment paper. Pour in the mixture, spread evenly, and bake at 360°F (180°C) for 25 minutes or until golden.
Line a 10-inch (26 cm) pan with parchment paper. Pour in the mixture, spread evenly, and bake at 360°F (180°C) for 25 minutes or until golden.
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Transfer the baked base onto a board. Top with arugula, cherry tomatoes, and dollops of cottage cheese. Drizzle lightly with olive oil.
Transfer the baked base onto a board. Top with arugula, cherry tomatoes, and dollops of cottage cheese. Drizzle lightly with olive oil.
Slice and enjoy immediately as a light summer lunch or healthy snack!
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