With a few simple ingredients, this Zucchini Pizza will be a hit in no time at the dinner table!

I love pizza. And so does my waistband. And after I eat all of that bread, my belly hurts and I’m in a pizza coma. But it’s soooo good, the food coma is almost worth it. Until I discovered zucchini pizza. Sounds disgusting, because I’m not a huge zucchini fan, unless it’s mixed with butter and flour and sugar and in loaf form. But I’ve made this zucchini pizza crust a few times and absolutely love it. One week, I ate it three days in a row! The disadvantage is that it takes a while for the crust to cook, so this is not a quick weeknight meal, but now I’m making my crust in personal pan sizes so I can freeze them and top and bake them when I want!

Begin by washing your zucchini and using your food processor to quickly shred it. You’ll need about 2 cups of zucchini when you’re done, but if you have a little more or a little less, don’t worry, it will be fine. If you don’t have a food processor, you can use a cheese grater.

Mix your shredded zucchini with egg, flour, cheese, oil, seasoning, salt and pepper. Flatten your crust into one large pizza or four small pizzas on a parchment-lined baking pan. If you don’t have parchment paper, please grease your pan! Bake for 30 minutes and then flip your crust over to bake for another 10-15 minutes. If freezing, cool completely and separate with parchment paper before sealing in a ziplock bag and laying flat in the freezer.

If you’re going to eat these right away, start topping them with pizza sauce, cheese and all your favorite toppings – I went with mushroom, fresh basil and turkey pepperoni. Bake the topped pizza for 10 minutes or until cheese is melted. Cut and serve.

I think the pizza sauce really brings out the flavor in the zucchini and that’s what makes it so wonderful. You can also use Gluten Free Flour to make this a complete gluten free meal!

Or add our 3 ingredient Peanut Butter Cookies to your pizza night!