Zucchini Crust Breakfast Pizza topped with sliced asparagus, cherry tomatoes, eggs, and a sprinkling of parmesan cheese. Grain Free option too!
You know when you look at a word for so long that it starts to look like  hieroglyphics? Yeah, well that’s how I’m feeling about ‘zucchini’ right now. I mean what is that? I’ve spent the last 10 minutes going through Google Keyword Search trying to find the best title for this recipe that nothing makes sense anymore. Blogging is nuts.
Right then.
Enough about titles and more about this breakfast pizza!
The first time I made a veggie crust I ended up with the saddest, soggiest, and most tasteless pizza you could imagine. I did everything wrong and was completely soured on the idea of all future vegetable based pizzas.
No.
Thanks.
But then I ended up stumbling on this recipe for a zucchini crust pizza and now I’m officially sold on the whole veggie based pizza deal.
The end result is a sturdy, semi-crunchy crust that’s anything but sad and/or soggy. Plus, it has cheese in the crust so what’s not to love about that?
A couple things you need to keep in mind for getting this pizza crust right:
- Squeeze out as much excess moisture in the zucchini as you possibly can. The more moisture in the zucchini, the soggier your pizza will be.
- Â Ideally you want to cook this on a pizza stone that’s already been warmed in the oven. If you don’t have a stone it won’t get quite as crispy on the bottom, but it will still work beautifully.
Aside from doing those two things this breakfast pizza should be a breeze to make. After you pre-bake the crust you simply add the toppings and place it in the oven for another 10 or so minutes until it’s done.
Now let’s eat!
Zucchini Crusted Breakfast Pizza
Zucchini Crusted Breakfast Pizza topped with sliced asparagus, cherry tomatoes, eggs, and a sprinkling of parmesan cheese.
Ingredients
Zucchini Crust
- 4 cups shredded or spiralized zucchini - 2 large zucchinis
- 1/2 cup shredded mozzarella cheese, 56 grams
- 1/3 cup gluten free all purpose flour *, 47 grams
- 1 cloves garlic, pressed or minced
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 egg, beaten
- 1 1/2 teaspoon salt divided
Toppings
- 2 tablespoons pizza sauce
- 3 asparagus stalks, sliced in half and cut into 2 inch long pieces
- 6 cherry tomatoes, sliced
- 1 tablespoon olive oil
- salt/pepper
- 2 eggs
- 2 tablespoons grated parmesan
- fresh basil/herbs optional
Instructions
- Preheat oven to broil 550°F/290°C with a pizza stone or cookie sheet heating up in it.
- In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out. Get rid of as much excess moisture as you can.
- Once all of the excess moisture has been wrung out and discarded, place the zucchini back into the bowl and add the cheese, flour, garlic, oregano, basil, eggs, and remaining 1/2 teaspoon salt. Mix everything together with you hands.
- Place the zucchini mixture onto a piece of parchment paper at least 12” in diameter. Spread the zucchini crust to form a circle about 10” in diameter, 1/4" thick. Pinch the edges up so that it forms a crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.Remove the crust from the oven.
- In a small bowl toss the sliced tomatoes and asparagus stalks in olive oil, salt, and pepper. Spread a thin layer of pizza sauce across the top of the crust. Sprinkle sliced cherry tomatoes and asparagus chunks over the top of the pizza.
- Lower the heat to 400°F/200°C and place the pizza back in the oven for another 8 minutes. Remove the pizza from the oven, carefully crack two eggs over the top of the pizza. Sprinkle with parmesan and place back in the oven for another 3-4 minutes or until the eggs are cooked.
- Remove from the oven for the last time, sprinkle with additional parmesan and chopped herbs. Allow the pizza to cool for a few minutes before slicing and serving.
Notes
*the flour can be subbed for almond flour/meal to make this grain free This pizza is best enjoyed right away.
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Jane says
Wow! Pleasantly surprised by this recipe. It looked exactly like the picture… Very tasty and a great way to use up garden vegetables! It’s a keeper!
Sarah Nevins says
Hi Jane! I’m so thrilled to hear that you enjoyed it! Thank you so much for taking the time to come back to let me know how it went 🙂
nunu says
Can the crust be made in advance and frozen for use later?
Sarah Nevins says
You know, I’m not actually sure! I would think you should be able to freeze for later, but zucchini can be a tricky veggie sometimes and without trying it out myself I can’t say for sure. Sorry I can’t be more help here! I’m going to try this myself soon though and up the recipe when I do!
Lorraine Korobanik says
Hello!
I am a Personal Trainer, Fitness Instructor and Yoga Instructor and am wondering if you would give me permission to put this recipe – with credit to you – on my website? I took my own photo, but would love to share your recipe with my clients.
Thank you in advance, regardless. 🙂
Sarah Nevins says
Hi Lorraine – thanks so much for asking! So long as there is a credit with a link back to my site I don’t mind you sharing the recipe 🙂
Good luck with your new site!
Hannah Brown says
I’m so happy with my the pizza crust…am wondering if I could wait until tomorrow morning to add the toppings…thanks for the delicious and visually appealing pizza and for answering my queerie…
Sarah Nevins says
Hi Hannah! That should be alright! Just make sure you wither wait for it to cool entirely and then wrap it up really well to store in the fridge or just leave it out overnight. The fridge has a lot of moisture that can make this soggy if you’re not too careful.
Hannah Brown says
thank you so much Sarah…it was absolutely delicious…I can’t thank you enough…I’m still licking my lips!!! smiles
p.s. I added more mozarella to the last cooking, along with the parmesan, but that’s only because I wanted to feel completely decadent because I don’t often eat cheese
Sarah Nevins says
Yay! That’s great to hear – thanks for coming back to let me know what you thought 🙂
Anthony says
Wonderful I was quite surprised it came out just like the picture added traditional pizza toppings substituted for the almond flour
Sarah says
Thanks Anthony! So glad you enjoyed it!
Shalini Elisabetta Bagdasarian says
Looks fantastic! any suggestion for a cheese alternative without Canola oil? I liked Daya before I learned that Canola Oil is really toxic.
Sarah says
I wish I could be help here but I’m not too familiar with many vegan cheese brands! Where I live we don’t have too much variety beyond what the generic store brands offer. I have had a really great sliced pepper jack cheese called Follow Your Heart that had a pretty clean ingredient list. I get it from a local vegan grocery store so you won’t be able to order it but it may be helpful to see what it looks like/what’s in it so that you might be able to find it near you https://delivery.incrediblenutshell.co.uk/p/Follow_Your_Heart_pepperjack_slices_200g/6256a2794939474787505eb2e16c3384/2588565902a14d03814b239d4453ce66/
Jocelyn says
I just followed your recipe to make the crust! I’m surprised. I really can’t believe it actually tastes as good as it does AND had some crunch to it.
Sarah says
Yay! So glad glad you liked it! Thanks so much for coming back to leave a comment/review!
Vanessa M. says
The crust batter was extremely loose, so I was worried I shouldn’t have packed the zucchini when I put them in the measuring cups. I added 2 Tbsp vital wheat gluten and mixed it for a couple minutes. We didnt add the toppings due to time constrainments. Delicious! I would definitely make this again. Tasty, and wonderfully efficient for helping to use up an ever-growing pile of zucchini from our garden!
Sarah says
That’s awesome! So glad you liked it!
Ginger Wroot says
Does the zucchini crust ever touch the stone directly, or is the parchment paper always directly under the crust, both times it goes into the oveen? I can’t wait to try this, btw! –G
Sarah says
Hi G! The crust sits over the parchment while baking but only because it would be really difficult to transfer the crust without the paper. If you are able to remove the paper before baking without breaking the crust that’s totally fine! Hope you like it!