Easy & Healthy Zucchini and Broccoli Crust Pizza
Zucchini and Broccoli Crust Pizza is a light, nutritious alternative to traditional pizza, made with finely grated vegetables instead of flour-heavy dough. The crust bakes into a crispy, veggie-packed base that’s low in carbs and rich in fiber—perfect for healthy eating, weight loss, or gluten-free diets.
It’s surprisingly delicious, with a mild veggie flavor that pairs perfectly with classic pizza toppings.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 4 slices (1 medium pizza)
Difficulty: Easy
Cuisine: Healthy / Low-carb
Ingredients
For the Veggie Crust
1 cup zucchini, grated
1 cup broccoli, finely chopped or grated
1 egg
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
¼ cup oat flour or breadcrumbs (optional, for structure)
½ tsp garlic powder
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
Toppings
½ cup pizza sauce
1 cup mozzarella cheese, shredded
½ cup cherry tomatoes, sliced
¼ cup bell peppers, sliced
¼ cup onion, thinly sliced
Optional Add-Ons
Mushrooms, olives, spinach
Grilled chicken or turkey for extra protein
Chili flakes for spice
Instructions
1. Prepare the Vegetables
1. Grate zucchini and finely chop or grate broccoli.
2. Place zucchini in a clean cloth and squeeze out as much moisture as possible (very important!).
2. Make the Crust
3. In a bowl, combine zucchini, broccoli, egg, mozzarella, Parmesan, oat flour, and seasonings.
4. Mix until a dough-like mixture forms.
3. Shape and Pre-Bake
5. Preheat oven to 400°F (200°C).
6. Line a baking tray with parchment paper.
7. Spread the mixture into a thin, round pizza crust (about ¼ inch thick).
8. Bake for 15 minutes until firm and lightly golden.
4. Add Toppings
9. Remove crust from oven and spread pizza sauce.
10. Add cheese and toppings of choice.
5. Final Bake
11. Return to oven and bake for 8–10 minutes until cheese is melted and bubbly.
6. Serve
12. Let cool slightly, slice, and enjoy!
Tips for Best Results
Squeeze zucchini thoroughly to avoid a soggy crust.
Spread crust thin for a crispier texture.
Pre-baking is essential—don’t skip it!
Use parchment paper to prevent sticking.
Notes
Naturally low-carb and gluten-light (use gluten-free flour if needed).
Great for kids and picky eaters.
Can be made ahead—store crust in fridge for up to 2 days.
Frequently Asked Questions
Can I make this crust vegan?
Yes. Replace egg with a flax egg and use vegan cheese.
Can I air fry this?
Yes. Air fry crust at 375°F (190°C) for 10–12 minutes, then add toppings and cook again briefly.
Why is my crust soggy?
Most likely due to excess moisture in zucchini—squeeze it well.
Can I freeze the crust?
Yes. Freeze pre-baked crust for up to 1 month.
Nutritional Information
Calories 210 kcal
Protein 14 g
Carbohydrates 10–14 g
Fat 12 g
Fiber 3 g