This zucchini-crust pizza is what happens when you want pizza but also want to sneak in a vegetable. The crust crisps up in the oven and holds up to your favorite toppings — here, pepperoni and fresh basil keep things classic. It’s a smart weeknight swap with no compromise on flavor.
- 3 C. shredded zucchini
- 2 large eggs
- 1/3 C. all-purpose flour
- 1 oz shredded Parmesan cheese
- 1/4 C. pizza sauce
- 2 C. shredded mozarella cheese
- 12 sliced pepperoni, or more to taste
- 1/2 C. loosely packed fresh basil leaves
- salt and pepper to taste
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and grease with vegetable oil.
2. In a large bowl, combine the zucchini, eggs, flour, Parmesan cheese, salt, and pepper. Spread out onto the prepared baking sheet.
3. Bake the zucchini crust until it is golden, about 8 minutes, then top with the pizza sauce, mozarella cheese, and pepperoni.
4. Bake the pizza until the cheese is melted and browned, about 8 minutes. Top with fresh basil. Allow to cool for at least 5 minutes, then slice and serve.
