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Zucchini Pizza

Eating according tot he seasons means that at some times of the year you have a literal bucketful of some vegetables. At these times it can help to be creative and use some common ingredients in uncommon ways.


  • 2 medium zucchinis

  • ¼ tsp sea salt

  • ½ tsp dried basil

  • ½ tsp dried oregano

  • ½ tsp garlic powder/granules or 2 garlic cloves, minced

  • ½ tsp dried rosemary

  • fresh pepper, to taste

  • a few shakes of red pepper flakes, to taste

  • ½ cup almond flour or coconut flour

  • 2 eggs (Vegan: use flax eggs)

  • Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)


  1. Preheat oven (with a pizza stone in it if you have one) to 450F.

  2. Cut the tops and bottoms off the zucchinis.

  3. Shred the zucchinis.

  4. Add the salt to the zucchini and sit for a few minutes to allow the fluid to come out.

  5. Squeeze as much liquid out of the zucchini as possible. You might like to place it into a tea towel and wring it out. This step vital as it is the most important step to get a crispy crust.

  6. Mix the zucchini with the rest of the ingredients in a medium bowl.

  7. Place a greased piece of parchment paper on a baking sheet.

  8. Form the "dough" into 2 (7") pizzas.

  9. Bake for 15-20 minutes, or until the edges are brown.

  10. Take out of the oven and place on your favourite pizza ingredients and return to the oven for a few minutes to heat.

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