Keto Zucchini Crust Pizza
This keto-friendly zucchini crust pizza recipe is super simple and super tasty: easy to whip up in about 30 minutes and great for family cooking night, this meal is bound to keep everyone happy. A crispy crust of shredded zucchini forms the base onto which you can pile any toppings of your choosing. We recommend cheeses, herbs, and pepperoni! Not only is it flavorsome, but this pizza is also healthy, nutritious, and filling.
You’ll begin by cooking up your zucchini pizza bases in the oven, which mix shredded zucchini with almond flour and egg. These alone are a powerful nutrition combo: zucchini—a keto staple—is packed full of antioxidants, while eggs provide a rich source of protein and healthy fats without the calories.
Once your zucchini crusts are prepared, the rest is really up to you. Parmesan and mozzarella cheese melt beautifully on a pizza and provide that creamy, stringy goodness that pizzas are so well-loved for. Add a generous amount of pepperoni for an extra protein kick and a touch of spice, then sprinkle over fresh thyme and basil for those delicious, herbaceous undertones. Feel free to substitute or add your own proteins, herbs, and sauces to achieve your personal pizza perfection.
Not only are these zucchini crust pizzas delicious and quick to make, but they’re also super versatile. Sure to be loved by any member of the family, this is a meal you can serve up at the dinner table, for a weekend lunch, or store in the fridge for weekday lunch boxes. Get creative and enjoy!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
1 large egg, slightly beaten
2 cup zucchini, shredded + squeezed dry
2 tablespoon cream cheese
1/2 cup shredded mozzarella
1/2 cup grated parmesan cheese
1/4 cup almond flour
1 tablespoon olive oil
1 tablespoon fresh basil, minced
1 teaspoon fresh thyme, minced
1 cup shredded mozzarella
1/2 cup pepperoni
Nutrition Summary: This makes a total of 4 servings of Keto Zucchini Crust Pizza. Each serving comes out to be 398 calories, 31.8g fat, 4.5g net carbs, and 22.2g protein.
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Looks great !!!!! 💙💙🥰🥰
Thank you. Looks good.
Definately on my to do list.
I hope you enjoy it!
Beautiful RuledMe. I will make this soon…
Let me know what you think when you do 😁
La mejor pizza keto que ví hasta ahora,la voy a probar
Oh my gosh I love how soft the pizza crust is and it looks so delicious.
What if you like a firmer crust?
Don’t make it ….duh
I would try rolling it out really thin, then baking it until its done. It may help firm up the crust. I’ve gotten a firmer crust by doing that with califlower crust pizza.
@the simple life Thank you, will try
@shagbark54 sorry u r having a bad day, hope it gets better.
Squeeze as much moisture out of the zucchini as you can. But personally I’d just use a different crust recipe. We have a video for Pepperoni Pizza that uses a different crust that gets firmer
Looks delicious but not crispy what about if we remove the zucchini liquid. Nevertheless is yummy just the way you made it 👍
The recipe says to squeeze the zucchini dry. It probably could stand to be dryer. I like crispy crust.
We have a similar crust without the zucchini, I’d use that recipe if you’re worried about a super crispy crust. Check our channel for the Pepperoni Pizza video.
I think if you put it in an air fryer it might make it crispy!
Can ground powdered pork rinds be used in place of almond flour? Would like to make a cheese veggie pizza on Lenten Fridays.😋
Pork rinds are pork. No meat on fridays in lent.
As the other commenter said, Pork would be meat so not sure why you’d want to use that sub. You could sub it out but it will change the texture pretty considerably. Almond flour and pork rinds absorb moisture differently and give a different textures.
@RuledMe then what would pepperoni be classified as?
@Jimmie Farrar The original commenter said they’d make cheese and veggie, the pepperoni in this recipe is a topping that can be subbed out for whatever you want?
You are correct – never thought of pork rinds as meat– thanks before I make tomorrow on Friday during LENT🙏Guess I will make the works another day😋BTW, I have discovered from other recipes to use less powdered pork rinds when subbing out for flour.
Meravigliosa chef come sempre sei super brava ho fatto tutti li tuoi ricette 👍👍👍♥️
I’ll be trying this for sure! I love pizza!
Let me know how it goes!
I’ve never had a zucchini crust! I’ll bet it’s delicious! I’m torn – I like crispy crust in general, but I think the zucchini flavor would just add a little something different and almost an “herby” flavor. Definitely going on the list!
Just make sure you wring out the zucchini really well – but I do hope you enjoy it!
I’ll be sure to do that. And if I find the crust too soft for my tastes but like the flavor, maybe I’ll try a mash-up and do a zucchini fathead crust! 😄
I wish to make a keto pizza with less chees than that
Use a low-carb tortilla (or make your own using a recipe – we have a few on the website) instead 👍
I will try this in my airfryer to make the crust crispy! Cant wait. thank you for the recipe!