Zucchini Pizza Crust: A Light and Fresh Summer Lunch

This zucchini pizza crust is the ultimate summer recipe—fresh, light, and incredibly satisfying. Made with grated zucchini, oat flour, and Parmesan, it’s a gluten-free twist on the traditional pizza base. Topped with creamy cottage cheese, juicy cherry tomatoes, and peppery arugula, it’s as beautiful as it is delicious. Perfect for a quick lunch, healthy dinner, or picnic snack!

Why Everyone Will Love This Recipe

• Light and healthy: Ideal for a nutritious, low-carb meal.
• Gluten-free friendly: Made with oat flour instead of traditional wheat flour.
• Quick and easy: Ready in just 30 minutes from start to finish.
• Fresh and colorful: A perfect way to enjoy summer produce.
• Customizable: Add your favorite toppings like smoked salmon or avocado.

What Is the Dish?

Zucchini pizza is a modern, veggie-packed take on classic pizza. Instead of using dough, this recipe creates a base from grated zucchini, egg, oat flour, and Parmesan, baked until golden and firm. It’s a lighter, gluten-free alternative that still offers the satisfaction of a traditional pizza—especially when topped with vibrant, fresh ingredients. This dish fits beautifully into a Mediterranean-inspired, health-conscious lifestyle, offering both taste and nutrition.

Cooking Tips

• Drain the zucchini: After grating, squeeze out excess water to prevent a soggy crust.
• Use parchment paper: It ensures the base releases easily after baking.
• Don’t skip the Parmesan: It adds flavor and helps bind the mixture.
• Make it dairy-free: Replace Parmesan with nutritional yeast and cottage cheese with vegan ricotta.
• Add toppings after baking: To keep the greens crisp and fresh.

Frequently Asked Questions

Can I Use Another Flour Instead of Oat Flour?

Yes—try almond flour, rice flour, or even whole wheat flour for a slightly different texture.

How Do I Prevent the Base from Getting Too Soft?

Be sure to squeeze the zucchini well before mixing and bake until golden and slightly crisp around the edges.

Can I Add Protein to Make It a Full Meal?

Absolutely! Add grilled chicken, tuna, or smoked salmon slices on top.

Can I Make the Base Ahead of Time?

Yes. Bake the base, let it cool, and refrigerate it for up to 2 days. Add toppings right before serving.

Is This Recipe Gluten-Free?

Yes—if you use certified gluten-free oat flour, it’s completely gluten-free.

How to Store

Let the zucchini pizza cool completely, then store slices in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a non-stick skillet for a few minutes to restore crispness.

How to Freeze

You can freeze the pizza base only (without toppings) once cooled. Wrap it in parchment and foil, and freeze for up to 1 month. Thaw at room temperature and reheat before adding toppings.

How to Make Zucchini Pizza Crust

Step 1

Step 1

Grate the zucchini and squeeze out excess water.

Grate the zucchini and squeeze out excess water.

Step 2

Step 2

Transfer to a bowl and add the egg, salt, Parmesan, and oat flour. Mix until combined.

Transfer to a bowl and add the egg, salt, Parmesan, and oat flour. Mix until combined.

Step 3

Step 3

Line a 10-inch (26 cm) pan with parchment paper. Pour in the mixture, spread evenly, and bake at 360°F (180°C) for 25 minutes or until golden.

Line a 10-inch (26 cm) pan with parchment paper. Pour in the mixture, spread evenly, and bake at 360°F (180°C) for 25 minutes or until golden.

Step 4

Step 4

Transfer the baked base onto a board. Top with arugula, cherry tomatoes, and dollops of cottage cheese. Drizzle lightly with olive oil.

Transfer the baked base onto a board. Top with arugula, cherry tomatoes, and dollops of cottage cheese. Drizzle lightly with olive oil.

Slice and enjoy immediately as a light summer lunch or healthy snack!