This unique low carb zucchini crust pizza has a quiche-like crust, and it is gluten-free too! Even with simple toppings (e.g. bell pepper, olive), it is still delicious and is a great choice for brunch, lunch or light supper.


Low Carb Zucchini Crust Pizza | Dietplan-101

Yields: 6 servings (Each serving: 3.7 g Net Carbs)




  • 1 lb (454 g) zucchini (grated)
  • 1 tsp salt
  • 1 egg
  • 1 1/2 tsps dried oregano
  • 1/2 tsp dried basil
  • 1/8 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 cup grated parmesan
  • 1/2 cup shredded mozzarella
  • 1/3 cup ground almond

For topping:

  • 1/4 cup pizza sauce
  • 1/2 small yellow bell pepper (cut into rings)
  • 6 black olives (pitted & sliced)
  • 1/2 cup shredded mozzarella


  • Add salt to grated zucchini, toss well and set aside for 5 minutes.
  • Preheat oven to 480°F/250°C.
  • Squeeze out the extra moisture from grated zucchini using a cloth.
  • Add the remaining ingredients to the dried grated zucchini and mix until well combined.
  • Place the zucchini crust mixture onto a parchment paper and spread out evenly to form a circle with 8″ diameter, 1/2″ thick.
  • Bake in the preheated oven for 12 minutes.
  • Remove the baked pizza crust from oven, spread with pizza sauce, then top with toppings and grated mozzarella.
  • Return to the oven and bake at 450°F/230°C for 8 minutes, or until the cheese has melted and turning brown.
  • Allow pizza to cool before cutting.