Zucchini Crust Pizza + Raw Tomato Sauce

Zucchini Crust Pizza3It’s the season of zucchini and what better way to eat them than snuck into a pizza crust? Zucchini Crust Pizza is easier to make than traditional pizza, and it is also a great way of eating more vegetables while avoiding white flour. Oh, and did I mention it is absolutely delicious? Trust me, you won’t miss the ‘real’ thing!

Zucchini Crust Pizza is simply a crust of made of grated zucchini mixed with eggs. The pizza taste really comes from the toppings – you can add whatever you like.

Through sheer laziness, I recently experimented with a tomato sauce that doesn’t actually need to be cooked to taste amazing and I share the recipe for this below. Besides using it for this pizza, you can also combine this tomato sauce with zucchini noodles for a completely raw meal or with normal pasta which heats up the sauce and tastes wonderful.

I was inspired by these recipes to create my own recipe below- there are vegan options there if you want to avoid eggs.

How to Make the Zucchini Crust

Preheat oven to 220 degrees Celsius.

Grate 2 small, 1 1/2 medium or 1 really big zucchini in a bowl.

Place the zucchini in a clean dish towel, cheese cloth or nut milk bag and squeeze until all the liquid has come out. This is really important – otherwise your pizza will be soggy!

Add 2 small eggs or 1 large egg and mix.

Add about 1 tsp dried oregano and a pinch of salt.

Mix everything together and transfer to a pie dish. Press down the mixture with your hands so that it is well packed.

Place the crust in the oven for about 15 minutes or until it is golden brown and solid. Once it is ready, take it out of the oven and lower the heat to 200 degrees Celsius.

Zucchini Crust Pizza

Raw Tomato Sauce

While your crust is cooking, prepare the raw tomato sauce.

Place 4 medium tomatoes, roughly cut in a blender or food processor.

Add 2 cloves garlic, salt + pepper to taste.

Add 4 dried tomatoes for a more intense, umami taste.

Do not add any water or olive oil if you are making this for pizza so that it does not become too watery.

If you are making it for pasta, you can add a little olive oil and a small onion and 1/2 bell pepper as well as a little fresh basil. Add to the blended tomato mix and pulse once to combine so that there are still some chunky bits.


Use the tomato sauce above as a base and add whatever you want. Here I used Mozzarella di Bufola, a chopped red onion, red bell pepper and some fresh basil at the end.

Place all the toppings on the crust and put back in the oven for a few more minutes, until the cheese is melted and it looks ready.

This can keep for a few days in the fridge and is delicious served cold as well!

Zucchini Crust Pizza2

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  • Orsolya on Jan 12, 2016 Reply

    I’m making this for dinner tonight, really curious how it comes out! It’s in the oven now and smells delish. :)

    • Hiba on Jan 12, 2016 Reply

      That’s great! How did it turn out?

      • Orsolya on Jan 13, 2016 Reply

        It was very nice! I should have made two portions, because this one portion disappeared in no time. :) Will definitely make it again.

        • Hiba on Jan 13, 2016 Reply

          That’s great! Thanks for letting me know :)

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        – drats. my comment ran away from me. my birthday was first spent taking care of my big brother while he was in intensive care. once he rervdeceo, we had a pie party and went thrift shopping. yay for healthy families!

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  • Hiba on Aug 18, 2014 Reply

    Thanks Vanessa! It’s good to know it works in the frying pan as well :)

  • Vanessa on Aug 18, 2014 Reply

    Great recipe, thanks for sharing it! I tried the zucchni crust tonight in the frying pan instead of oven (was short of time!!) and it was delicious, at half way between a super light fritatta and a tortilla.

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