Zucchini Crust Pizza

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“Our family loves this pizza and it is very light & easy to make. My husband says it reminds him of a quiche. I just like that my kids are eating at least 2 servings of veggies per slice! Uses up some of those extra zucchini cluttering the counter in late summer. This recipe came from Taste of Home's Light & Tasty collector's issue with my own changes added. This is not a large pizza so I often double the first four ingredients and the cheese, add other pizza toppings and make it a large. Also, I like to use my egg poacher or mini muffins and make mini appetizers (see picture). Now where did I put that zucchini bread recipe.....”
6 slices

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
  3. Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
  4. Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
  5. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
  6. Bake for 15-20 minutes OR until onion is tender and cheese is melted.
  7. I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
  8. Doubling this recipe gives about 10 big slices.

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