If you’ve ever tried to give up bread or cut back on carbs, you know one thing is harder than anything else: pizza cravings. The cheesy topping, the crispy edges, the smell that fills the kitchen, it’s tough to beat. But if you’re following a keto diet or just want something lighter, regular pizza isn’t always the best option. That’s where zucchini pizza steps in.

This recipe takes zucchini and turns it into the base for a pizza that’s low in carbs but still loaded with flavor. It won’t taste like cardboard, and you won’t feel like you’re eating a salad pretending to be pizza either. Think of it as pizza’s skinny cousin who shows up at the party with the same charm but doesn’t make you feel heavy afterward.

In this article, I’ll walk you through everything, from choosing the right zucchini, preparing it the right way, adding toppings, baking, storing, and even a few personal tricks I’ve learned after making this recipe more times than I can count. By the end, you’ll not only know how to make keto zucchini pizza, you’ll probably have a few new ideas for how to change it up to fit your taste.

Why Zucchini Makes Sense as a Pizza Base

You might be asking: why zucchini? Why not cauliflower or almond flour crust? Both are popular, but zucchini has a few things going for it.

Low carb: One medium zucchini has around 3 grams of net carbs. That’s a fraction compared to pizza dough made with wheat flour.
Moisture content: Zucchini has a lot of water, which means once you squeeze it out and bake it, you end up with a base that can crisp up.
Neutral taste: It doesn’t overpower your toppings. It’s mild, so the cheese and sauce shine through.
Affordable and easy to find: You don’t need fancy ingredients. Even the smallest grocery stores usually have zucchini.

When I first started keto, I tried cauliflower crust. It was good, but messy. Zucchini was easier and faster, plus it held together better when I picked it up. And yes, you can actually pick up these mini zucchini pizzas with your hands.

Ingredients You’ll Need

For this recipe, I’ll give you the basic version first. You can add extras later, but here’s the foundation.

2 medium zucchini
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup low carb pizza sauce (you can buy sugar-free marinara or make your own)
Extra shredded mozzarella for topping (about 1/2 cup)
Toppings of choice: pepperoni, mushrooms, olives, bell peppers, cooked sausage, spinach, etc.

That’s it. Nothing fancy. Most of this you probably already have in your fridge.

How to make the best Keto Zucchini Pizza

Step 1: Preparing the Zucchini

Here’s where people mess up the most – not squeezing out enough water. Zucchini holds water like a sponge. If you skip this step, your pizza crust will be soggy, and nobody wants that.

Wash and grate your zucchini using a box grater. Medium holes work best.
Place the grated zucchini in a large bowl and sprinkle with a little salt. Let it sit for about 10 minutes. This draws out water.
Transfer it to a clean dish towel or cheesecloth. Wrap it up and squeeze as hard as you can. Twist, press, get aggressive. You want most of that water gone.
You should be left with a much smaller, drier pile of zucchini.

Personal tip: I once rushed this step and thought, “Eh, it’s fine, it’ll bake out.” Wrong. I ended up with a crust that bent like a floppy tortilla. Don’t skip the squeeze.

Step 2: Mixing the Crust

Now that your zucchini is dry, let’s make it into a crust.

In a mixing bowl, combine the zucchini, 1 cup mozzarella, parmesan, egg, garlic powder, onion powder, salt, and pepper.
Mix until everything sticks together. It should look like a thick batter, not watery.

If it feels too wet, add a tablespoon of almond flour or coconut flour. But usually, if you squeeze enough water out, you won’t need it.

Step 3: Forming and Baking the Crust

Line a baking sheet with parchment paper. Spray with a little cooking spray so it doesn’t stick.

Scoop the zucchini mixture onto the parchment. You can make one medium pizza or a few smaller rounds. I prefer smaller rounds – they bake more evenly and are easier to pick up later.
Use your hands or the back of a spoon to flatten the mixture into thin circles, about 1/4 inch thick.
Bake at 425°F (220°C) for 15–20 minutes until golden brown.

This first bake is what sets the crust. You’re not done yet, but it’s the most important step.

Step 4: Adding Sauce and Toppings

Once the crust is golden, take it out. It should feel firm enough to hold together.

Spread a thin layer of low carb pizza sauce. Don’t drown it. Too much sauce makes it soggy.
Sprinkle more mozzarella. Cheese acts like glue.
Add your toppings of choice. Pepperoni is classic, but keto-friendly options are endless – cooked bacon, spinach, mushrooms, even jalapeños if you like spice.

Step 5: The Final Bake

Return the pizzas to the oven for another 8–10 minutes until the cheese is melted and bubbling. For extra crispy edges, switch the oven to broil for the last 1–2 minutes, but keep an eye on it so it doesn’t burn.

Take them out, let them cool a couple minutes (they hold together better once slightly cooled), then serve.

Variations to Keep It Interesting

The best part about this recipe is how flexible it is. You can change toppings depending on what you have in the fridge. A few ideas:

BBQ Chicken Pizza: Use sugar-free BBQ sauce, shredded chicken, red onion, and a sprinkle of cheddar.
White Pizza: Skip tomato sauce. Use a garlic cream sauce with spinach and ricotta.
Veggie Loaded: Bell peppers, mushrooms, spinach, olives – it still stays keto if you don’t go overboard.
Breakfast Pizza: Add scrambled eggs, crumbled bacon, and a drizzle of sugar-free ranch.

I once made a version with leftover taco meat and jalapeños. Not traditional, but it was gone in minutes.

Tips for the Best Zucchini Pizza

Always squeeze the zucchini well. If you think you’ve squeezed enough, squeeze once more.
Don’t overload with sauce. Thin layer is better.
Bake on parchment, not foil. Foil sticks.
Smaller rounds crisp better than one large crust.
For extra crunch, place a wire rack on your baking sheet and bake the crust on that. Air circulates underneath and dries it out even more.

How to Store and Reheat

If you make extra, you’ll want to store them the right way.

Fridge: Keep in an airtight container for up to 3 days. Reheat in the oven at 375°F for 5–7 minutes.
Freezer: Freeze baked crusts (without toppings) between sheets of parchment. When ready, bake from frozen for 10 minutes, then add sauce and toppings.

Microwaving works in a pinch, but it softens the crust. Oven reheating is worth the extra few minutes.

Nutritional Breakdown (Per Serving)

This will vary depending on toppings, but here’s a ballpark for one medium pizza crust without toppings:

Calories: 150
Protein: 12g
Fat: 9g
Net Carbs: 3g

That’s way lighter than regular pizza dough, which can have 30–40g of carbs per slice.

Why Keto Pizza Works Long Term

A lot of people try keto for a few weeks and quit because they miss comfort food. Pizza is one of the hardest things to give up. Recipes like this make the diet sustainable. You don’t feel deprived, and you can actually enjoy family pizza night without having to sit there with a salad pretending you’re satisfied.

I’ve made this recipe for friends who aren’t keto at all, and they went back for seconds. That’s always a good sign. It’s not “diet food,” it’s just good food that happens to be low carb.

Conclusion

Keto zucchini pizza is simple, affordable, and genuinely tasty. It’s not about trying to make an exact replica of Domino’s or Papa John’s – nothing can replace that. But it gives you something close enough to hit the spot, and it keeps you on track with your goals.

If you’re new to keto, start with this recipe. It’ll give you a win right away. If you’re already experienced, play with toppings and sauces to make it your own. Either way, this is one recipe you’ll come back to again and again.

And hey, next time someone in your family says, “But I want pizza tonight,” you’ll have an answer that works for everyone.