Delicious Zucchini Pizza Crust Recipe

Absolutely delicious low carb zucchini pizza crust! Easy to make, gluten free, paleo-friendly and a great way to use up zucchini. This zucchini crust holds up well and can be topped whatever veggies or meat you’d like. Ready in only 30 minutes!


For the crust:

  • ½ cup almond flour, plus more for dusting
  • 2 medium zucchini (about 2 cups, shredded)
  • 2 large eggs
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Fine sea salt and pepper
  • Cooking spray

For the toppings:

  • 5 small mini bell peppers, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup red onion, chopped
  • 1/2 cup baby bella mushrooms, sliced
  • 1/2 jalapeƱo, sliced
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 2 ounces fresh mozzarella cheese, chopped (can also use shredded)
  • Dried oregano for sprinkling on top
  • Red pepper flakes


  1. Preheat the oven to 450 degrees with racks in the top and bottom positions.
  2. Line a baking sheet with parchment paper and dust it with almond flour.
  3. Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel.
  4. Get full recipe==>>