Zucchini and Mozzarella Crust Pizza – No Dough Recipe
Zucchini and mozzarella crust pizza – a light and delicious no-dough alternative
Zucchini and Mozzarella Crust Pizza
Course: Main, Fel principalCuisine: International, Italian-inspiredDifficulty: Easy, Usor8
servings20
minutes45
minutes280
kcal1
hour5
minutesHonestly, I never thought a zucchini-based crust could be this good. I did have some expectations… but this pizza still managed to surprise me.
It has everything you want from a pizza: melted mozzarella, lightly golden edges, generous toppings, and plenty of flavor – all in a lighter, fresher version.
The zucchini and carrot-based crust holds together surprisingly well after baking, and the combination with spinach and cheeses turns everything into a perfect pizza for days when you want something quick, tasty, and a little different.
It’s one of those recipes that looks great, is super easy to make, and disappears from the tray in no time. Ready to make it? It’s done in just one hour!
Ingredients
- For the crust:
1 large zucchini
2–3 small carrots (or 1 large carrot)
2 eggs
80–100 g shredded mozzarella
40–50 g Parmesan or any hard cheese
4 tablespoons flour
2–3 garlic cloves, minced
Salt and pepper, to taste
Dried oregano or basil (optional)
- For the topping:
4–5 tablespoons tomato sauce
100–150 g mozzarella
A generous handful of fresh spinach
Ham, prosciutto, bacon (or any cured meat of your choice)
A drizzle of olive oil (added at the end)
Corn kernels (optional)
Onion (optional)
Preparation method
- The topping ingredients are extremely flexible, so you can add or skip anything you don’t like or simply don’t have on hand.
The tomato sauce I used was a simple one, seasoned to taste with salt, a little sugar, olive oil, pepper, oregano, basil, and garlic powder. Of course, you can also use it plain and add the seasonings directly on top instead.
Personally, I find it much more practical and quicker when the sauce is prepared in advance.
- Start by grating the zucchini and carrots using the large holes of a box grater. Sprinkle a little salt over them and let them sit for about 10 minutes. Then squeeze them very well to remove as much excess moisture as possible.
- Place the squeezed vegetables in a bowl and add the eggs, shredded mozzarella, Parmesan, flour, garlic, and seasonings. Mix everything well until you get a well-combined mixture.
- Transfer the mixture into a baking tray lined with parchment paper and press it down firmly to form an even crust.
Bake at 200°C (392°F) for about 25–30 minutes, or until it becomes set and lightly golden on top. - Remove the tray from the oven and spread the tomato sauce over the crust. Add the mozzarella, ham, spinach, and any remaining cheeses.
Bake again for another 10–15 minutes, until the mozzarella is melted and beautifully golden.
Finish with a drizzle of olive oil, a sprinkle of oregano, and some chili flakes for extra flavor. - Zucchini crust pizza is best served hot, right after baking, when the cheese is still perfectly melted and the edges are slightly crispy.
It pairs wonderfully with a fresh salad or can be enjoyed on its own, just as it is. - It’s a different take on classic pizza, but surprisingly delicious and very easy to make. Perfect for when you want something lighter, without giving up the flavor combinations you love most.
