I have been making versions of this zucchini pizza crust for the past 4 years or so. And while it has evolved over the years, it is still one of my favorite ways to cook zucchini in the summer. Before we get too far along, I should tell you, this is NOT a flour-based, chewy, dough that has zucchini hidden inside. Those recipes are also delicious, but that is not what we’re making here today. This zucchini pizza crust is primarily zucchini, and acts as more of a thin crust or flatbread, which you can top to your heart’s content.
If pizza is not what my boyfriend and I are craving, I’ll often make this zucchini pizza crust and simply cut it up after the crust has finished baking. From there, we use it to scoop hummus, or top with tzatziki, or just have as a side with our dinner. You can also spice up this zucchini pizza crust however you like; for this recipe I keep it pretty basic, but some yummy Mexican spices are awesome too, especially if you’re eating it plain. Try cumin, paprika, chili powder, onion and garlic salt for a fun, plant based snack!
You’ll see that I have PARCHMENT PAPER listed as one of the ingredients for this zucchini pizza crust, and that is because it is extremely important. As you know, zucchini is a very water-heavy vegetable, and even after squeezing out most of the moisture, it releases even more as it cooks. So just take it from me, and the various pans that I have ruined over the years, that parchment paper is key!
Zucchini Pizza Crust
Yields 1 large rectangle pizza
2 zucchini- grated on the biggest side of a box grater
1/2 cup dry polenta
1/2 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. freshly ground pepper
Drizzle of avocado oil
1/2 cup tomato sauce of your choosing – I used a store bought tomato basil sauce
1/2 large onion- diced
2 T. avocado oil
1 generous cup cherry tomatoes
2 large cloves garlic- minced
2 green onions
2 T. olive oil
2 T. balsamic vinegar
1/2 cup crumbled goat cheese
Fresh basil- as much as you can stand. I used about 1/4 cup
Chili flakes to taste
1. Preheat the oven to 400 degrees. Squeeze as much moisture out of the grated zucchini as you can. I just use my hands. Then in a large mixing bowl, stir together the zucchini and eggs with a rubber spatula until smooth. Next, add in the polenta and spices. Stir.
2. Place a piece of parchment paper on a rimmed baking sheet, then drizzle a little avocado oil onto the paper. Spread the oil over the paper with your hands. Then, before you wash your hands, scrape the batter onto the middle of the paper, and gently pat and press it out until it forms a large rectangle. Leave about an inch of paper around all the edges. The batter will be about a 1/4 inch thick or more.
3. Bake the crust for 30 minutes, or until it starts to brown and is no longer wet to the touch. Er on the side of over baking the crust since the toppings are rather wet.
4. While the crust is baking, prepare the toppings. Dice the onion and sauté in the avocado oil over low heat to caramelize. This process should take the entire 30 minutes. Stir every so often to ensure even browning.
5. Halve or quarter the cherry tomatoes. Add them to a medium bowl along with the olive oil, balsamic vinegar, minced garlic, and minced green onion. Give it a gentle stir and let it marinate.
6. Once the crust is done baking, pull it out of the oven and begin topping: first with the sauce, then the caramelized onions, and lastly, the goat cheese crumbles. Bake again for 10 minutes.
7. After 10 minutes, set the pizza on a cooling rack and scoop on the marinated tomatoes, as much fresh basil as you fancy and a sprinkle of chili flakes, if that’s your thing. Cut into squares and enjoy right away!