Zucchini crust pizza

Make this easy gluten-free recipe with fresh summer produce.

“This is my favorite vegetable crust pizza and it’s best with zucchini from the farmer’s market or straight from your garden,” says LA-based chef Helene Henderson of Malibu Farm. “After baking, the crusts can last for several days in the fridge or even longer in the freezer, making it a great quick item to whip up for dinner.”

Serves 2

Also in this series: Tofu Scramble and Vegan Chopped Salad


4 cups zucchini, shredded
2 cups of three-cheese blend (like fontina, asiago and parmesan), shredded
2 eggs
¼ cup cornmeal
⅛ cup almond flour
1 teaspoon salt


Pizza sauce of your choice
2 ounces fresh mozzarella, sliced
Arugula, tossed with a squeeze of lemon
Raw zucchini, shaved and tossed with a squeeze of lemon



Preheat oven to 275 degrees. On a sheet pan, spread shredded zucchini and roast for one hour, then raise the temperature to 350 degrees for ten more minutes until zucchini is slightly browned and cooked through, but still remains soft. Remove from heat and let zucchini cool completely, then in a cheese cloth or napkin, squeeze out as much liquid as possible.


Once zucchini is dry, place it in a mixing bowl, and add the shredded three cheese blend. Mix in the eggs, cornmeal, almond flour, and one teaspoon salt.


Divide mixture into individual six- to eight-ounce round balls and spread each round on a parchment-covered sheet pan. Bake for 35 minutes at 350 degrees until the crust is cooked and slightly brown around the edges. Check the bottom to make sure it is cooked and browned as well. If still pale and not browned, cook for an additional 10 minutes or until lightly brown and dry.


Top the crusts with your favorite pizza sauce, fresh sliced mozzarella or your favorite artisan cheese, and bake for 10 minutes at 375 degrees until cheese is melted.



Garnish with arugula and zucchini.