Zucchini pizza crust is the kind of recipe that sounds too good to be true—low-carb, veggie-packed, and still able to hold your favorite toppings? Yes, please. I’ll be honest: my first attempt was a disaster. The crust stuck, it was soggy, and it fell apart before it ever made it to the plate. But after a few tweaks (hello, cottage cheese!), this version turned into my go-to for quick, healthy lunches that feel way more indulgent than they are. It’s crispy, gluten-free, and packed with flavor—everything you want in a pizza, minus the bloat.
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Why I’m Obsessed With This Crust
Let me paint you a picture: It’s mid-July, zucchini is exploding out of every farmer’s market stand, and I’m standing in my kitchen with two overripe zucchinis and zero plan. I thought I’d wing a “healthy” pizza crust. The result? A watery mess that fused with the parchment paper like some sort of culinary glue trap.
But then I discovered the magic combo—zucchini + cottage cheese + the right technique = one golden, crispy, low-carb crust that holds up to toppings, slices beautifully, and delivers flavor and texture in every bite.
This recipe isn’t just about cutting carbs or sneaking in veggies. It’s about making something genuinely delicious that also happens to check all the boxes: gluten-free, high in protein, kid-approved, and honestly? Kinda genius.
If you’ve been burned by soggy veggie crusts in the past, trust me—this one’s different. And I’m gonna show you exactly how to make it work.
Tips for a Crispy Zucchini Pizza Crust
Here’s the thing: the crust is only as good as your prep game. If you want something crispy, sliceable, and not falling apart when you pick it up, these three tips are non-negotiable.
1. Salt and Drain Your Zucchini Like Your Crust Depends on It (Because It Does)
Grate your zucchini, toss it with a little salt, and let it hang out in a colander for at least 10–15 minutes. Then, squeeze it out with a clean towel like you’re wringing out a wet sponge. The drier, the better. Skip this, and you’ll end up with zucchini soup.
2. Blot Your Cottage Cheese
Yes, really. Cottage cheese brings a creamy, tangy richness, but if you don’t blot it dry, you’re adding moisture back in. Grab some paper towels, sandwich your cottage cheese between them, and press gently to remove excess liquid. Thick brands like Good Culture work great here.
If you’re a fan of high-protein crusts, you’ll also want to check out our cottage cheese flatbread recipe—same vibes, just flatter.
3. Easy on the Toppings
This crust is sturdy, but it’s still made of veggies. Go light with the sauce and cheese, and avoid heavy, wet toppings. Think roasted veggies, thinly sliced tomatoes, or even a spoonful of pesto.
If you’re experimenting with other crusts, don’t miss our gluten free zucchini crust too.
Flipping the Crust: Your Secret Weapon
If you’ve ever baked a veggie crust and wondered why the bottom stays soggy, this is the trick you’ve been missing. Flipping the crust halfway through baking crisps up both sides, making it firm enough to pick up and eat like a traditional slice.
Here’s how to do it:
After the first bake (20–25 minutes at 450°F), pull the crust out and place a second baking sheet over the top. Holding both sheets together like a sandwich (oven mitts on, please), flip the whole thing. Peel off the parchment, slide the crust back into the oven, and give it another 5 minutes to crisp up the other side.
Trust me, it works. And once you’ve done it once, you’ll wonder why you ever skipped it.
If flipping sounds intimidating, I promise it’s easier than flipping pancakes. Just be quick and confident—no second-guessing!
Topping Ideas and Crust Variations
This zucchini cottage cheese pizza crust is a blank canvas, and here’s where things get really fun.
Keep It Classic:
- Tomato sauce, a little mozzarella, fresh basil.
- Finish with red pepper flakes for a little kick.
Go Mediterranean:
- Hummus base, roasted red peppers, olives, feta crumbles.
- A sprinkle of za’atar or oregano takes it up a notch.
Protein-Packed & Low-Carb:
- Pesto, grilled chicken or turkey sausage, goat cheese.
- Ideal for those looking for a keto zucchini cottage cheese pizza version.
Need more inspo? Our vegetarian protein pizza options has more combos that are crave-worthy and meat-free.
Want to go beyond pizza? Try our protein packed zucchini meals — full of sneaky veggie goodness.
The Recipe: Zucchini Cottage Cheese Pizza Crust
Yield: Serves 2–4
Ingredients:
- 1 lb zucchini (about 2 medium), grated
- ½ tsp salt (for draining)
- ¾ cup full-fat cottage cheese, thick-style preferred
- 1 egg
- ½ tsp Italian seasoning
- Freshly ground black pepper
- ½ cup shredded mozzarella, divided
- Red pepper flakes and fresh basil, for garnish (optional)
Instructions:
- Prep the Zucchini:
Grate zucchini into a colander, toss with salt, and let sit for 10–15 minutes. Then, wrap it in a clean kitchen towel and squeeze like your life depends on it. No moisture left behind. - Blot the Cottage Cheese:
Place between paper towels and press gently to soak up extra liquid. - Mix the Crust:
In a bowl, combine the zucchini, cottage cheese, egg, Italian seasoning, black pepper, and ¼ cup mozzarella. Mix until it resembles a thick batter. - Shape and Bake:
Line a sheet pan with parchment. Spread the mixture into a thin 10–12-inch circle. Bake at 450°F for 20–25 minutes on the lower rack. - Flip the Crust:
Place a second baking sheet on top, flip the crust, remove parchment, and bake another 5 minutes. - Top and Broil:
Add a thin layer of sauce, sprinkle the remaining mozzarella, and broil 2–3 minutes until bubbly and golden. - Garnish and Serve:
Top with basil and a pinch of red pepper flakes. Slice and serve warm.
Pro Tip: Want it extra crispy? After broiling, let the pizza sit for a minute or two before slicing to let the crust firm
Meet the Cook Behind the Crust
Hi, I’m [Your Name], creator of Virilerecipes and fellow home-cook who once tried to bake a cauliflower crust with the oven door open (don’t ask). I started this blog to help people like you cook easier, smarter, and with way more flavor. Whether you’re juggling work, family, or just trying to keep your fridge from becoming a science experiment—these recipes are for you.
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Zucchini Cottage Cheese Pizza Crust
- Total Time: 50 minutes
- Yield: Serves 2–4
Description
A crispy, protein-packed pizza crust that’s low-carb, gluten-free, and seriously satisfying—yes, even without flour!
Ingredients
- 1 lb zucchini (about 2 medium), grated
- 1/2 tsp salt (for draining)
- 3/4 cup full-fat cottage cheese, thick-style preferred
- 1 egg
- 1/2 tsp Italian seasoning
- Freshly ground black pepper
- 1/2 cup shredded mozzarella, divided
- Red pepper flakes and fresh basil, for garnish (optional)
Instructions
- Grate zucchini into a colander, toss with salt, and let sit for 10–15 minutes. Then, wrap it in a clean kitchen towel and squeeze like your life depends on it. No moisture left behind.
- Place cottage cheese between paper towels and press gently to soak up extra liquid.
- In a bowl, combine the zucchini, cottage cheese, egg, Italian seasoning, black pepper, and ¼ cup mozzarella. Mix until it resembles a thick batter.
- Line a sheet pan with parchment. Spread the mixture into a thin 10–12-inch circle. Bake at 450°F for 20–25 minutes on the lower rack.
- Place a second baking sheet on top, flip the crust, remove parchment, and bake another 5 minutes.
- Add a thin layer of sauce, sprinkle the remaining mozzarella, and broil 2–3 minutes until bubbly and golden.
- Top with basil and a pinch of red pepper flakes. Slice and serve warm.
Notes
Want it extra crispy? After broiling, let the pizza sit for a minute or two before slicing to let the crust firm up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
Final Thoughts
So there you have it—zucchini pizza crust that actually gets crispy, holds together, and tastes like something you want to eat, not something you have to eat. With just a few simple ingredients and a couple of game-changing tips (don’t skip the zucchini squeeze or the crust flip!), you can whip up a pizza base that’s low-carb, gluten-free, protein-rich, and 100% satisfying.
Whether you’re trying to sneak more veggies into your meals, cut back on carbs, or just experiment with new recipes, this one’s a winner. Trust me—once you try this crust, you’ll be adding it to your weekly lunch or dinner rotation faster than you can say “pass the red pepper flakes.”
And hey, don’t be afraid to make it your own! Toss on your favorite toppings, pair it with a salad, or eat it cold the next day like any good leftover pizza deserves.
Let me know in the comments if you gave it a try, and check out more recipes like this in our zucchini pizza crust recipe section or dive into more protein packed zucchini meals. Happy cooking!
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