Zucchini Crust Pizza

Zucchini Crust Pizza CORRECT

 This post is brought to you from 20,000 ft. I’ve found that being wedged into economy class with a generous amount of turbulence, not to mention being kicked incessantly by the world’s craziest 8-year-old sitting in seat 29A has provided the perfect inspiration to share with you my latest culinary endeavor.


I haven’t had pizza in 8 years.


Back in the day I used to be a “Thin-Crust-Veggie-Lite-Cheese-with Pineapple” kind of girl. But when I got diagnosed with the food allergy trifecta, (corn, gluten & dairy) it basically ruled out any restaurant pizza. At home, I usually just make pizza for my hubs and then do my own thing for dinner.


That all changed last week.


I had a “pin” chillin’ on my ‘Recipes’ Pinterest board begging me to make it. Admittedly, like most of my ‘pins,’ It might as well have been pinned to a board called “things I dream of making but most likely never will.” Can anyone else relate? However, I’m totally glad I actually made it AND can now share it with all of you.


So, if you have food allergies, are grain-free OR are just trying to get a few more veggies in your life, this recipe is for you! You can find the original inspiration recipe over at Kalynskitchen.com.

(This post from myhumblekitchen.com  also has some great Zucchini Pizza tips including using a pizza stone)

I simply adapted it to make it dairy free, changed up the sauce a smidge as well as added a few more veggies #CantStopWontStop


Hope you try and let me know what you think!


 Zucchini Crust Pizza

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)

1/2 cup finely grated Manchengo cheese (this is what I had on hand, you could also substitute Pecorino Romano)*

2 ½ T almond meal

2 ½ T Coconut Flour
3 T finely grated Manchengo or Pecorino*

1 tsp. dried oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten



Quick Roasted Veggies (but don’t use the cinnamon! #ew sub in garlic, oregano & basil )

            * I used Eggplant, Peppers, Beets, Mushrooms that I had leftover

Fresh Basil

Fennel Seed (optional)

Dried Oregano

Garlic Powder

Finely Shredded Manchengo or Pecorino Romano

Goat Cheese (Optional)



Trader Joes Roasted Red Pepper Spread

(* feel free to make your own, I just saved a step 😉

Pinch of Oregano



Preheat the grill or oven to 450F/230C.

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.   Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.  (This will ensure a crisper crust) Let zucchini drain until it’s cool enough to handle.


When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated cheese, almond meal, coconut flour, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.


Foil & spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust  just until it is firm and starting to brown (about 12-15 minutes.)


Mix a little oregano into the Sauce and spread over each crust.  Next, top with Roasted Veggies and a few torn basil leaves.  Sprinkle pizzas with shredded cheese, garlic powder, a little oregano and fennel seed(optional). And dot with goat cheese (also optional)

  Place pizzas back into the oven and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.

*Manchengo & Pecorino Romano are both Sheep’s Milk Cheese making then dairy free. Yay




First time through, this was definitely more of a “fork & knife” kind of pie. The center of the crust didn’t get quit as crispy as I would’ve hoped (probably has something to do with the 5 inches of veggies I piled on with reckless abandon! 😀 So don’t do that.

 However, all that means in my world is that I’ll have to take on the arduous task of making and sampling more pizza. Dang. It.


It’s a tough gig friends, but somebody’s gotta do it.

The Best Zucchini Crust Pizza


So, dietary restrictions or not, give this pizza a try. Even my grain-eating, dairy-loving Italian hubby said the flavor was “Awesome.” #WifeWin


Don’t ever let a change in diet or a just a plain desire to get healthy and fit cause you to think you can’t have amazing tasting food. Here’s to your No Small Life today, add a few more veggies to it why don’t you, your heart, liver, and pant size just might thank you ;D



We now return to our regularly scheduled programming which includes my seat being kicked to the rhythm of whatever is on this kid’s ipod.

Until next time,




  1. Terese Rea says:

    Wow, Meg! Amazing–I give you a lot of credit for pressing in–and finding a pizza you can eat! Way to go! I’d like to make this together with you sometime soon.


  2. natashalh says:

    Very cool! I’ve never had a zucchini crust pizza, but I’m intrigued. The vast majority of commercially-made pizza does not agree with me at all, but I do love it. I need to try this more belly-friendly alternative! Visiting from the Pin Junkie. =)


  3. I am seeing so many new ways to incorporate good vegetables into meals, this looks delicious!!!
    Thanks for visiting to share on Oh My Heartsie’s Feature Friday this week.
    I hope you enjoy your weekend!


  4. So glad you found a pizza you can eat because life MUST include pizza! I’d never thought of zucchini crust and this is a definite try for some of my family members. Thanks for a great recipe.
    Visiting from Let’s Get Real Party – a pleasure to find your beautiful blog!


  5. How awesome! I do not have allergies but I love getting my veggies in and this would be perfect. I will admit I have never heard of the cheese you used in the crust though. I can always find it and try this. Thanks for sharing at #HomeMattersParty


    • Hi Angela! You should be able to find it easily in a cheese case, but if you’re not trying to avoid dairy, you could also sub a good Parmesan 🙂


  6. This looks fabulously delicious and sounds so healthy. Thanks for sharing on Real Food Fridays. Pinned and twitted.


  7. Oh wow, I can’t wait to try this! I’ve been leary of the famous cauliflower crust and have not attempted that but this sounds very promising. Thanks for linking up at Lou Lou Girls!


    • You know I haven’t tried the Cauliflower crust yet, but I was really happy with this one AND typically Zucchini is a little easier to digest. There’s also a Spaghetti Squash Pizza Crust out there that sounds intriguing! Ha, lots of experimenting to do😄thanks for stopping by Dawn!


  8. Our toddler is currently dealing with being diagnosed with Celiacs… This couldn’t have come at a better time. Thanks for sharing at the Frugal Crafty Home Blog Hop!


    • Oh my goodness, I’m so sorry and SO glad this post is helpful. I have a whole post on a beginners guide to going gluten free that could be very helpful. I’ve been dealing with my own allergy for over 7 years so please know that if I can help in any way, I’d be happy too!! ☺️


  9. I totally understand, I’m gluten, dairy, and corn free for the last 7 years. I was so overwhelmed when I first started, so I can only imagine trying to make things work for a toddler. Well, good news, the cheese I used in the pizza is dairy free because its Sheep and Goat milk cheese. Here’s the “gluten free” post and seriously, if I can help at all with anything specific, just ask 🙂 https://meganreablog.wordpress.com/2014/05/29/help-im-thinking-of-going-gluten-free/


  10. This is genius! Love it, and such a great alternative! Thank you so much for sharing this on Making Memories Mondays! 🙂


  11. I can totally relate to the not eating pizza, but for different reasons. I noticed that anything I ate with flour acted like paper mache around my abs. I have also made a zucchini crust pizza along with a cauliflower crust pizza, you might want to try that also. Thanks for sharing on Real Food Fridays and stop by tonight to share again.


    • I totally get it Joyce! Sounds like you’re going GF? Hope you’re feeling better! I haven’t tried Cauliflower Crust yet, but heard that AND Spaghetti Squash Pizza are both great! 🙂 So glad you stopped by!


  12. I saw your post on Let’s Get Real Fridays and thought it was such a great idea for a pizza crust. It looks delicious 🙂


  13. This looks incredible! I’m drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by on Monday at 7, so we can see your amazing projects. Lou Lou Girls


  14. That looks crazy delish. All those veggies! Yum!

    Liked by 1 person

  15. That looks so yummy! and healthy!! I will def have to try this! Thanks for sharing!


  16. I will definitely have to make this! I’m not technically allergic or have an autoimmune disorder, but I gave gluten and dairy (except butter) up last year since they both inflame acne. I’ve made a gluten-free crust before but I love incorporating veggies whenever I can.


    • Oh yay! I hope you like it. Totally get it, I dealt with Acne for way to long myself. My body just does better on real food too. So glad you stopped by Catherine! Happy to have found your blog 🙂

      Liked by 1 person

  17. This looks so incredible 🙂


  18. Pinning… can’t wait to try this! Thanks for sharing a healthy alternative!


  19. Yummy…might have to try it!! Thanks for Sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow…love your stuff!! Pinned!


  20. Thank you for linking up at the Let’s Get Real Weekly Link Party #123. Tweeting. Be sure to link up with us next week, Thursday 5 p.m. EST


  21. Sounds delicious. Thanks for sharing on Real Food Fridays. Pinned & twitted!



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