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This zucchini pizza crust is the perfect veggie pizza crust! It’s grain free, gluten free, dairy free, and egg free.

pizza crust

Now the summer is almost here, I’ve been getting really excited with all of the ways to use zucchini! Zucchini is one of those really versatile vegetables. You can make into pasta, zucchini bread, zucchini fries, and more.

I’m forever craving pizza, so after making a cauliflower pizza crust for my cookbook, I decided to give zucchini pizza crust a try. It was a good decision! This pizza crust is lightly crispy and has an extra hint of nutrients from the hidden veggies. Plus, it’s paleo, AIP, grain & gluten free, dairy free, and can be made egg free and AIP.

zucchini pizza crust

How to make Zucchini Pizza Crust

  • Peel and shred the zucchini (with a box grater or a food processor) and squeeze out the excess water. You want to have 1 cup after you squeeze out the water.
  • Mix the zucchini with the coconut flour, tapioca starch, nutritional yeast, olive oil, ACV, and other seasonings.
  • Prepare the gelatin egg (or sub 1 regular egg) and mix it into the crust.
  • Add the crust onto a greased baking sheet and form into a thin 8-9″ crust.
  • Bake in the oven for 18-20 minutes or until lightly golden brown.
  • Remove from the oven, reduce the heat and top with desired toppings, and bake for another 5 minutes or so.

What to Put on the Zucchini Pizza Crust

Pizza Sauce Options…

Other toppings…

  • Compliant cheese options (see below)
  • Red onion
  • Mushrooms
  • Black olives
  • Spinach or arugula
  • Basil
  • Proscuitto or ham
  • Cooked chicken or ground beef
  • etc…

zucchini pizza

The Ingredients for the Zucchini Pizza Crust


You’ll use 1 cup of zucchini after it’s shredded and the water is removed by squeezing out the excess liquid. I used just one large zucchini!

Coconut flour

Coconut flour helps to absorb excess liquid from the zucchini. I haven’t tried to make this crust coconut free.

Tapioca starch

Tapioca starch helps to make the crust more pliable. You can also use arrowroot starch.

Nutritional yeast

I use nutritional yeast in the crust to really get the cheesy flavor throughout the pizza.

Olive oil

You can also use avocado oil.

Gelatin egg (sub one regular egg)

If you’re egg free, you’ll use a gelatin egg (instructions below). If you can tolerate eggs, you can just use one regular egg.

Cauliflower cheese (optional)

I made a full-on cauliflower cheese wheel for my cookbook (coming in September!) that you can slice into and eat with crackers or as a snack on its own. Seriously I am obsessed with the cheese recipe in the book! I then wound up modifying it by scaling it back and making it thinner for both my lasagna recipe and cauliflower pizza recipe that are also in the book.

I’m using a modified version of the cauliflower cheese for this recipe to give this zucchini pizza an AIP cheese option. This cauliflower cheese tastes creamy and cheesy and gets a bit melty, but make no mistake, it’s still not actually cheese and probably isn’t going to fool anyone that it’s real cheese. If you can tolerate cheese and want to add that instead, that’s a great option as well.

zucchini pizza

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Zucchini Pizza Crust (Paleo, AIP)

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 2 servings 1x


This zucchini pizza crust is the perfect veggie pizza crust! It’s grain free, gluten free, dairy free, and egg free.


Units Scale

For the pizza crust & toppings

  • 1 cup zucchini, peeled, shredded and excess water drained
  • 1/2 cup tapioca starch
  • 1/3 cup coconut flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1/4 cup water & 1 tbsp gelatin (sub 1 egg if tolerated)
  • 1 cup sauce of choice (nomato sauce for AIP)
  • Other toppings as desired

For the cauliflower cheese topping (optional) 

  • 1 1/4 cup cauliflower, steamed
  • 1 tbsp plus 2 tsp tapioca starch
  • 1 tbsp gelatin
  • 1 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt


For the pizza

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper that’s lightly greased with olive oil.
  2. Combine the zucchini with the tapioca starch, coconut flour, and nutritional yeast, salt, baking soda, and garlic, and mix.
  3. Pour in the olive oil and apple cider vinegar and mix well.
  4. Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the crust mixture and stir well to combine.
  5. Add the dough to the prepared baking sheet and form into a thin 8-9″ crust.
  6. Bake in the preheated oven for 18-20 minutes. The crust should be lightly golden brown.
  7. Remove from the oven and top with desired toppings like sauce, cauliflower cheese (recipe below), etc.
  8. Reduce the oven heat to 350 F and return to the oven for another 5 minutes or so to heat the toppings.
  9. Remove from the oven and allow to cool slightly before carefully slicing and enjoying.

For the cauliflower cheese

  1. While the cauliflower is still warm, strain some, but not all of the excess water.
  2. Use a food processor to blend all of the ingredients until smooth.
  3. Spread the mixture into a thin, even layer on the parchment paper. Allow setting in the fridge for 1 hr or in the freezer for 15-20 minutes.
  4. Once set, use a biscuit cutter or another mold to cut cheese slices and place on the cooked pizza crust before baking for another 5 minutes.


Nutritional information is an estimation and will vary. Only applies to pizza crust.

  • Prep Time: 20
  • Cook Time: 25
  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian American


  • Serving Size: 3 slices
  • Calories: 323
  • Fat: 16g
  • Carbohydrates: 40.7g
  • Protein: 6.5g

Keywords: pizza

Zucchini Pizza Crust