One of my favourite discoveries in the last little while has been the cauliflower pizza crust which is a really nice light and healthier alternative to a regular pizza crust. Ever since then I have been wondering what other things could be used to make pizza crusts and the first thing that came to mind was zucchini! Now that zucchini season is here one of the first things that I used it in was a zucchini crust pizza and over the last few days I have been experimenting with them! All of my zucchini pizza crust tests have been successful and it is easier to work with than cauliflower. More importantly than simply being able to use zucchini in a pizza crust, the zucchini pizza crust is amazingly if not addictively good! I will be using all of that zucchini to make many zucchini pizza crust pizzas this summer!
I started with a recipe that was pretty much the same as the cauliflower pizza crust recipe where you cook the zucchini, squeeze out the moisture, mix it with an egg and some cheese and bake it until golden brown before adding the pizza toppings and baking a second time. This recipe works fantastically well but I was wondering if you really needed to cook the zucchini so for my next pizza I tried using the zucchini raw. The raw version of the recipe also works but it is a little bit more difficult to squeeze the moisture out of the zucchini and that meant that it needed to bake a bit longer, 20 minutes rather than 15, and everything else the same. Another common way to extract excess liquid from zucchini is to mix it with a bit of salt and let it sit for 20 minutes so I tried this method next and I found that it works as well a cooking the zucchini and it takes about the same amount of time but I found the crust was a bit salty. I was also wondering what the addition of a touch of flour would do for the crust so for my next one I added 1/4 cup of flour and the results were good; the crust is a little stronger and easier to handle but it is also not quite as light and airy as one might expect. In the end all of the crusts worked well and I think that I will stick with the original one with the pre-cooked zucchini and no flour but feel free to experiment yourself!
Alright enough about the crust, what about the toppings? Given that it is a zucchini crust I wanted to go with something summery and I kept coming back to one of my favourite combos, zucchini and corn. I had several ideas on how to use the zucchini and corn combo in a pizza and I started out with a BBQ bacon, and grilled corn pizza on the zucchini crust. I went with a smoky chipotle BBQ sauce for the base and I topped it with a smoked gouda cheese along with the smoked bacon and grilled corn along with some red onions. The combination of spicy BBQ sauce with the sweet corn and salty bacon and all of the smoky undertones is a fabulous one especially on the tasty zucchini crust! If you are feeling a bit adventurous adding a fresh diced tomato and avocado topping really takes this pizza over the edge!
The zucchini pizza crust holds up well and you can easily pick it up and eat it with your hands! (Note: Leftovers will require a fork…)
Chipotle BBQ Bacon and Grilled Corn Zucchini Crust Pizza
A healthy zucchini pizza crust topped with chipotle bbq sauce, bacon, grilled corn, red onion and plenty of cheese!
ingredients
- 1 zucchini pizza crust (see below)
- 1/2 cup chipotle barbecue sauce
- 3/4 cup gouda or mozzarella (optionally smoked), shredded
- 1 ear of grilled corn (or 1/2 cup corn)
- 4 slices bacon, cut into 1 inch pieces and cooked
- 1/4 cup red onion, thinly sliced
- 2 tablespoons cilantro, torn
directions
- Spread the barbecue sauce on the pizza, top with the mozzarella, corn, bacon and red onion and bake until the cheese is bubbling, about 10-15 minutes.
- Top with cilantro and enjoy!
Zucchini Pizza Crust
A healthy zucchini pizza crust!
ingredients
- 4 cups zucchini, shredded
- 1 egg
- 1/2 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 teaspoon oregano or italian seasoning
- salt and pepper to taste
directions
- (optional) Microwave the shredded zucchini on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.
- Mix the zucchini, egg, mozzarella, parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F/230C oven until lightly golden brown, about 15-20 minutes.
Note: You can add 1/4 cup flour, or rice flour, or almond flour, etc. to the zucchini mixture which will help make the crust stronger but it also makes it a little bit tougher.
Chicken Corn Chowder Zucchini Crust Pizza
Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza
Cauliflower Pizza Crust (with BBQ Chicken Pizza)
Thin Crust Pizza Dough
Balsamic Strawberry and Chicken Pizza with Sweet Onions and Smoked Bacon
Thai Chicken Pizza with Sweet Chili Sauce
Pizza Quesadillas (aka Pizzadillas)
Zucchini Ricotta Gnocchi
Eggplant Pizzas
Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza
Pepperoni Pizza Cauliflower Casserole
Zucchini Pizza Bites
Pesto Zucchini and Corn Quinoa Salad
Mediterranean Grilled Chicken and Roasted Red Pepper Pizza with Feta and Balsamic Glaze
No Crust Pepperoni Pizza
Loaded Baked Potato Broccoli Crust Pizza
Sicilian Pizza
Fabulous pizza, Kevin! Love the zucchini crust!
ur just genius!
Genius!! what a cool idea!
Fantastic idea Kevin, I'm gonna try this tonght!
so wonderful, kevin! I love these creative crust recipes of yours!
really creative, can't wait to try it!
I have been dying to make a vegetable crust, I was thinking about cauliflower, but this looks even better!
totally going to try this!
Kevin, I love what you did with the crust of this pizza. I can't wait to try it!
Love of all of these flavors!
Looks amazing! Must be super delicious eaten hot.
I am currently trying out sweet potato Korean pizza!
Instead of using flour, use boiled potato as base and top it with corns, pineapples, olives, etc etc and mozzarella.
I found the recipe from a Korean variety show.
Hope you have time to try it out and share the result with us as well! : )
Take care (^__^),
Through My Tastes*
You could shred & salt the zucchini, drain for 30 minutes, then squeeze out the liquid. That would soften the veg, without the need to cook it first.
Great idea!
I love chipotle…this pizza looks heavenly!
Oh heavenly!!
So creative Kevin! I love the idea of zucchini crusted pizza, and that corn on top sounds like a great way to add texture and sweetness to your pizza.
I've heard of the cauliflower crust many times, but zucchini brings it to a new level. This pizza screams summer and I want some right now! I'll also be sticking with your original recipe to keep it gluten free and easy. Thanks for the inspiration!
This couldn't have come at a better time. I'm looking for low-carbpizza crust recipes and this looks amazing!
Genius! Looks yummo…. Definitely trying!
Wow – LOVE the idea of this crust! Pizza looks so great!
Shashi @ http://runninsrilankan.com
I recently made a zucchini pizza crust. The recipe I used called for almond flour to 'thicken' it, bake and flip. It turned out super thin and crispy. I will try your version too!
This looks delish. I am trying to eat healthier, and friends of mine have "gone vegetarian". This would be great. Wouldn't feel as guilty after a zucchini crust pizza!
Great Idea!
Joe at Edamam: Yes, that would work!
It looks fantastic! How creative and yummy – my favourite approach to recipes!
Tried this last night and it's a keeper. After considering your comments I added just a tablespoon of almond flour to stiffen it slightly. It almost got eaten when it came out of the oven the first time. I'm looking forward to experimenting with this one a lot.
This is so creative!! I cannot wait to try it!
Any idea if yellow summer squash would work as well? We have a ton in our garden this year.
Anonymous: Summer squash will definitely work!
What kind of chipotle barbeque sauce do you use?
Kevin, thanks for such a wonderful, delicious recipe! I had it for dinner and the leftovers for breakfast…so good!
I LOVE this recipe. I used the almond flour idea and then followed it exactly. Normally I use oo flour from Italy for crust, but my vegetable loving husband prefers this! We are finding it addictive!
This looks awesome, what a great creative way to use zucchini. I can't wait to try it!
Made a double crust recipe tonight. Used your toppings on one (our favorite) and on the other used pesto, tofu,mushrooms, red onions & tomatoes (close second). Awesome crust idea! Thanks Kevin!
Ah… Zucchini crusts – perfect when zucchini season and pizza cravings collide…
Great.. Will give it a try. Also for the cauliflower crust I have replaced the mozzarella with greek yogurt to keep it low fat. I might try it like this aswell
Hey Kevin, glad to pop over here…pinning this crust!
Have you tried to freeze these so they are on hand when one wants a quick meal?
What a fantastic idea, and so pretty! This looks wonderful, and the corn chowder pizza sounds amazing!
This looks amazing! My boyfriend's favorite food is pizza so we eat a lot of it. We will have to try this one for sure.
mind… blown!!!
Veronika: No, I have not tried freezing them yet. I will have to try and I will go with freezing it after prebaking it.
I made this for the first time this evening and I love it! I didn't put any toppings on the pizza; I just dipped it in pizza sauce. I can't believe how easy it was to make. Thank you!
I have a few questions, this will be my first attempt at anything then a normal crust. 🙂 Do you shred the zucchini before you microwave? Did you shred with a processor or a mandolin slicer, what is easiest? And lastly, about how many zucchinis would be needed for 4 cups? Thanks!
Lea Williams: You microwave the shredded zucchini. (I update the recipe to make this clear, thanks!) I usually hand grate the zucchini but the food processor with the grater bit would definitely make it easier! I gave the measurement in cups since zucchini can come in vastly different sizes. It should be about 2 medium sized zucchini, the size that you usually see in the grocery stores. Enjoy!
Very creative, and a great solutions for those watching their flour carbs.
This pizza looks great. I'm going to give it a go tonight. Thanks.
Tried this tonight and loved it, thanks for the recipe!
I would like to use this crust as a pie crust for quiches.. What is your take the n this?
Anonymous: That should work, press the mixture into the pie plate, pre-bake and then continue on with the quiche recipe as normal.
have you tried the recipe from Paul Newman's book Newman's Own..zucchini crust pizza? I am trying it tonight, and then will also try your version! thanks
I precooked the zucchini on the stove, squeezed out the liquid and added the above ingredients along with 1/4 cup of almond flour.
Perfect low carb pizza. My diabetic father will love this recipe.
Love this idea! I have a bunch of zuccchini in the freezer, can't wait to try this.
delicious! Just made it (without corn). Very yummy. Thank you for the recipe!
I'm looking for low-carbpizza crust recipes and this looks amazing!
This pizza looks great. I'm going to give it a go tonight
I loved this crust and so did the family. I cook the harder veggies a bit first and everything is great when put together and finished. Next time however, I will double this and use two pans. Yummy!
It's a looking so pretty. I Love this idea!
I’d like to make a suggestion. When listing ingredients for a recipe it would be good to mention the quantity of an ingredient, such as, in the recipe for zucchini pizza crust list how many zucchini’s it would take to have four cups.
Great idea, can’t wait to make this pizza crust! Quick question: how large a crust does this make? 10-inch diameter? 12-inch? Want to know so I can pat it to the correct thick or thin-ness. Thank you!