Keto Zucchini Pizza Crust

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  • prep time

    prep time

    22 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    52 min

Keto Zucchini Pizza Crust

This doughy Keto pizza crust has a zucchini base, combined with tangy cheese and coconut flour. The base has a bread like consistency and makes a great guilt free base for all your favourite low carb toppings. Perfect slathered with one of our Keto pizza sauces!

Keto Zucchini Pizza Crust Ingredients

The pizza dough combines shredded zucchini with sharp cheddar cheese, egg, coconut flour and a hint of Italian seasoning. Once the dough is prepared it is pressed into shape to form your pizza base. It is then part baked before adding your preferred toppings.

Top Tips

Zucchini contains a lot of moisture so the more you can squeeze out before prepping the dough the better.

This makes one large pizza base so is ideal for sharing. You could even lightly mark the dough four ways and each person decorate a quarter of the base with their own toppings. Be sure to adjust your macros to account for your chosen toppings. We recommend sun-dried tomatoes, mozzarella and fresh basil!

  • Net Carbs

    5 g

  • Fiber

    5.8 g

  • Total Carbs

    10.8 g

  • Protein

    8.7 g

  • Fats

    9.9 g

167 cals

Keto Zucchini Pizza Crust

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Zucchini


    1 large

  • Italian Seasoning

    Italian Seasoning

    1 teaspoon

  • Raw Egg

    Raw Egg

    1 large

  • Cheddar Cheese

    Cheddar Cheese

    ⅔ cup, grated

  • Coconut Flour

    Coconut Flour

    ½ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 5

52 min

  • Step 1

    Clean the zucchini and cut off the ends. Shred the zucchini into a large mixing bowl. You can peel the zucchini skin if you wish or leave it on. Add the salt to the zucchini and toss to combine. Set aside for 10 minutes to draw the moisture from the zucchini. Give it a good squeeze with your hands and drain away any excess liquid.
    Step 1
  • Step 2

    Add the coconut flour, cheese, Italian seasoning and pepper to the mixing bowl. Stir well to combine. The mixture should start to clump together.
    Step 2
  • Step 3

    Crack the egg into the bowl. Beat well into the mixture. The mixture should now be holding together like a dough.
    Step 3
  • Step 4

    Preheat the oven to 400 degrees Fahrenheit and line a large shallow oven tray with baking paper. Turn the dough out onto the lined oven tray. Press gently into a large circle. This should be about 1/4 inch thick.
    Step 4
  • Step 5

    Transfer the zucchini pizza base to the oven to bake for 20 minutes. Remove and top with your favorite pizza sauce and toppings. Return to the oven to bake for a further 10 minutes or until the pizza base is golden and the toppings are cooked through.
    Step 5

Comments 5

  • SueS

    SueS 2 years ago

    Coconut flour is so high in fiber etc even the package recommends you only substitute up to 25 percent of flour with this product. It kills my gut. Is there another option?

    • Sciencesavy

      Sciencesavy 3 years ago

      Is it freezable?

      • Natzclemente

        Natzclemente 4 years ago

        Hi. Great recipe Can I use almond flour instead of coconut flour to reduce the carbs?

        • GorgeousAvocado632980

          GorgeousAvocado632980 a year ago

        • Penny524

          Penny524 4 years ago

          I see that you didn’t get a response to your question - online recipes indicate that coconut flour is not interchangeable with almond flour in a keto pizza crust recipe - hope that helps!