Table of Contents
  1. Ready for the convergence of a pizza and a casserole?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. These other dinner recipes will be perfect to try.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Baked Zucchini Crust Pizza Recipe

While this recipe may sound like a healthy dish, it’s entirely about the delicious flavor. Sure, there are health components to a zucchini crust, but the real reason to make this is because it’s super tasty! Think of this as combining a casserole and pizza and a perfect weeknight meal!

Ready for the convergence of a pizza and a casserole?

If you’re looking for a recipe that’ll be just like your favorite pizza from your favorite restaurant, this is not the recipe for you. What a way to introduce a recipe, right? But if you’re searching for a recipe that happens to use a lot of zucchini and taste like a good homemade pizza, this is a recipe you’ll fall in love with.

I don’t believe in trying to mask a vegetable and hide it inside of a meal. And that ideal is the premise for this recipe. Instead of hiding zucchini, let’s celebrate it! This dinner meal starts with shredded zucchini, mozzarella cheese, and Parmesan cheese that’s bound together with eggs. Spread into a baking dish, this mixture becomes a crust to hold the toppings, which creates a pizza.

This is the perfect way to use summer vegetables and prepare a meal that will make everyone happy!

White marble surface with metal sheet pan filled with zucchini crust pizza with cheese all over the top.

Everything you’ll need to make this recipe.

The ingredients for this “pizza” recipe are pretty minimal and they’re either things you already have on hand or can easily purchase. Here are some of the important ingredients:

  • Zucchini is such a versatile, albeit somewhat flavorless, vegetable and is best used when small. If the zucchini is larger than eight inches in length, cut it in half lengthwise and scrape out the seeds to reduce excess moisture.
  • Sausage adds a punch of flavor without much effort. Choose a sausage with the heat level you prefer: sweet or spicy. For a vegetarian version, skip the sausage and add more vegetables.
  • Red bell pepper and onion provide fresh toppings for the pizza. I find that adding them raw and then baking them helps maintain a good texture once baked.
  • Mozzarella cheese is a classic pizza cheese that melts easily and complements any pizza topping. Instead of shredded, fresh mozzarella can also be used. If using fresh, slice it and lay it on top.
  • Parmesan cheese is the perfect way to add some additional seasoning, but a little goes a long way. For the best flavor, use freshly grated Parmesan.
White marble countertop filled with ingredients needed to make zucchini crust pizza including tomato sauce, bell pepper, zucchini, cheese, sausage, spices, and more.

Here’s how to make this recipe.

To make this a weeknight meal, the steps have to be simple. And thankfully, this recipe has five easy steps, with not much active time. The oven does most of the work, which is just how it should be. Here are the steps to make this recipe:

  1. Grate the zucchini. Using a grater, grate the zucchini into small strands. Add the zucchini to a large bowl. 
  2. Mix together the crust ingredients. In a separate small bowl, add the eggs and whisk them until the yolks are broken and homogenous. Add the whisked eggs to the grated zucchini along with the mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules. Mix everything together until the zucchini is fully coated.
  1. Form the crust and bake. Pour the zucchini batter into the pan and press out to an even layer. Using a spatula, press some of the zucchini up the sizes of the pan to form a perimeter, like a crust. Once formed, place the baking dish in the oven to bake at 375 F for 15-17 minutes or until the crust is set and slightly browned. Once the crust has been baked, remove it from the oven.
  1. Prepare the meat sauce. In a skillet over medium heat drizzled with oil, add the sausage. Break up the meat and allow it to brown on the heat. Once in small pieces that have browned, add in the red pepper flakes, dried oregano, dried basil, salt, and tomato sauce. Mix everything together and allow the meat sauce to simmer for a few minutes to allow everything to combine.
  1. Add the sauce and toppings to the crust and bake. Once the sauce has thickened, remove it from the heat and add it on top of the zucchini crust, spreading it out to an even layer. Sprinkle on the red bell pepper and onions (or whatever toppings you choose), and finish with mozzarella cheese and Parmesan cheese. Place in the oven to bake for 15-18 minutes, until the cheese is melted and beginning to brown. Then remove it, serve, and enjoy!

These pro tips will make this recipe a success.

  • If your zucchini is large, make sure to cut them in half and scoop out some of the seeds. This will eliminate some excess water content that is prevalent on larger-sized zucchini. Since this is forming a crust, you do not want an overabundance of water content, which is not an issue with smaller-sized zucchini.
  • For the crust, use either a quarter-size sheet pan or a 9×13 baking dish to form the crust. A quarter-size sheet pan will provide a bit more of a “crust” effect, especially if some of the zucchini batter is pushed up the sides.
  • When cooking the sausage (or beef), if there is a lot of fat or grease pooling in the bottom of the skillet, make sure to drain this off.
Slices of zucchini crust pizza with grease from cheese showing along with sausage pieces and red bell pepper.

Frequently asked questions about this recipe.

Does creating a crust like this work for other vegetables as well?

Yes, if you want to substitute the zucchini for a different vegetable, try using summer squash. If you’re looking for a cauliflower crust, this is not the recipe for that.

Can different toppings be used instead of the ones shown?

Yes, just like any homemade pizza, you can choose toppings you or your family enjoy. Other meats, no meat, different cheeses, and various vegetables can all be swapped or added.

Can this be made ahead and frozen? If so, what are the reheating instructions?

Yes! Cook the crust as the recipe shows, and then top with the sauce, meat, and cheese. Wrap the pizza tightly and freeze it. When ready to bake, thaw it overnight in the refrigerator before baking.

Can the sauce be made with fresh herbs instead of dried varieties?

Yes, if using fresh herbs, double the amount in the ingredient list. That said, the dried variety works really well with the grease that’s exuded from the sausage. It blooms and develops the herbs better than the fresh variety does.

Can this be made vegetarian?

Sure! Simply leave the meat out of the sauce, and you’ll still have a delicious vegetarian recipe. In place, load up on even more vegetables, such as green bell pepper, mushrooms, or even roasted squash.

These other dinner recipes will be perfect to try.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White marble countertop with metal sheet pan sitting on surface filled with zucchini crust pizza topped with cheese, sausage, and red bell pepper.

Baked Zucchini Crust Pizza

5 from 12 votes
While this recipe may sound like a healthy dish, it’s entirely about the delicious flavor. Sure, there are health components to a zucchini crust, but the real reason to make this is because it’s super tasty! Think of this as combining a casserole and pizza and a perfect weeknight meal!
Prep Time 10 mins
Cook Time 33 mins
Total Time 43 mins
Servings 8 servings

Ingredients

For the crust

  • 4 cups shredded zucchini
  • 3 large eggs
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ tsp garlic granules

For the toppings

  • 1 lb sausage
  • ¼ tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • 14 oz tomato sauce
  • 1 medium red bell pepper chopped
  • 1 small onion chopped
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions
 

For the crust

  • Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.
  • Place the shredded zucchini in a large bowl. Separately, in a small bowl, whisk the eggs until combined. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated and pour into the sheet pan (or a 9×13 baking dish). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge.
    4 cups shredded zucchini, 3 large eggs, 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ½ tsp salt, ½ tsp black pepper, ¾ tsp garlic granules
  • Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12-15 minutes. Once baked, remove the crust from the oven.
  • Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. Top with shredded mozzarella cheese and Parmesan cheese.
    1 medium red bell pepper, 1 small onion, 1 ½ cups shredded mozzarella cheese, ¼ cup grated Parmesan cheese
  • Return to the oven and bake until the cheese is melted and beginning to brown, 15-18 minutes.

For the sauce

  • Heat a 12-inch skillet over medium heat and add 1 tbsp of neutral oil. Add the ground sausage and cook. Break up the sausage into small pieces and cook until completely browned, 8-12 minutes.
    1 lb sausage
  • Once the sausage is cooked, add the red pepper flakes, oregano, basil, and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4-6 minutes. Once cooked, remove from heat and finish the pizza.
    ¼ tsp red pepper flakes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, 14 oz tomato sauce

Notes

  • If your zucchini is large, make sure to cut them in half and scoop out some of the seeds. This will eliminate some excess water content that is prevalent on larger-sized zucchini. Since this is forming a crust, you do not want an overabundance of water content, which is not an issue with smaller-sized zucchini.
  • For the crust, use either a quarter-size sheet pan or a 9×13 baking dish to form the crust. A quarter-size sheet pan will provide a bit more of a “crust” effect, especially if some of the zucchini batter is pushed up the sides.
  • When cooking the sausage (or beef), if there is a lot of fat or grease pooling in the bottom of the skillet, make sure to drain this off.

Nutrition

Serving: 1serving | Calories: 371kcal
Course Dinner
Cuisine American
Difficulty Easy
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

  1. 5 stars
    Very tasty!!! I add a little cauliflower with the zucchini and it turned out very well. I also added pineapple and olives definitely a go to. Thank you for sharing this with us.

  2. 5 stars
    Tried this tonight using hamburger and it turned out really tasty. It’s a great way to use up zucchini and I love the low carb aspect of the recipe.

  3. Hi, can’t leave a rating for zucchini crust pizza because I haven’t made it yet, but looking forward to making it tomorrow. Wondering, for feeding a larger group, would it be better to make two separate casseroles, or could I make one larger one on a 13 x 18 sheet pan?

    Thanks for sharing all the wonderful, delicious and healthy recipes for simply beautiful food. I love the way you demonstrate how to prep and cook.

    1. 5 stars
      Update: this was excellent! Doubled the recipe and baked on a 13×18 sheet pan. Very satisfying, so a 13×18 pan ended up feeding 5 people two meals. Keeps really well, and easy to reheat. Will make this again as everyone loved it.

  4. Just made this! Was so easy to make and so delicious. Leftovers are going to be so good! Already thinking of other ways to incorporate the zucchini crust. Taco pizza will be next!

  5. This was absolutely delicious! I’m excited to find another great recipe for zucchini! The only change I made was to use a small jar of Rao’s pizza sauce. This will definitely be in our dinner rotation.

  6. 5 stars
    Love your recipes and passion for country living! We just bought 5 acres and looking forward to being just like you! Thank you for the inspiration and ideas you share!

  7. 5 stars
    My daughter made this for my birthday dinner tonight. It was AMAZING! The only thing she said she would do different would be to squeeze some of the moisture out of the zucchini before making the crust. My husband said we could keep this recipe, which is his equivalent to 2 thumbs up. Thank you for this delicious recipe Kaleb. Thank for being you. God bless you.

  8. 5 stars
    I made this tonight and it was fabulous! I served it with a small green salad. I squeezed the water out of the zucchini. Less water is the key. So fabulous!!! Thank you! 💕

  9. 5 stars
    This was delicious! I would recommend keeping an eye on the water content of your zucchini. I used small zucchini, but they still had too much water, would squeeze some of the water out first next time. Very versatile for toppings, would make again any day.