After making some 2-ingredient dough recipes, I have been researching and experimenting with other ways to make a crust that is low in WW points. In my search, I came across the idea of a zucchini pizza crust. The concept is similar to a cauliflower crust from what I understand, although I have never made a cauliflower crust.

What it tastes like.

My son said that he thought this pizza tasted like lasagna. If you have ever had lasagna with zucchini noodles, you might agree with him. For me, I loved this pizza and have made it more than once in the past month, because why not? It’s tasty, and I already had all of the ingredients.

How to make zucchini crust.

One thing you will notice when you are chopping and mixing the ingredients for the zucchini crust is that the consistency will not look like regular dough. That is, it won’t until it is cooked.

Prior to the zucchini mixture being baked, it will seem more like a paste. You won’t be able to stretch it and roll it out like traditional dough. Instead, you will scoop the zucchini mixture onto a piece of parchment paper and use the back of a spoon or spatula to spread it into a circle. Once it is baked, flipped, and baked again, it will look like a pizza crust, and it will taste fantastic. It’s a fun little experiment that I think you will enjoy. I know I did!

How the points/calories stack up.

One slice of this pizza is 3 MyWW green, blue, or purple points, or you can have 2 slices for 6 green, 5 blue, or 5 purple points. If you are counting calories, two slices are 209 calories, so about 100 calories per slice.

Where the inspiration for this came from.

This concept of making a zucchini crust was inspired by another gluten-free zucchini crust pizza I found online at Mommypotamus. You can check out Heather’s original gluten-free recipe here. (Thanks, Heather!)

Save this pizza for a Friday night game night or whenever you want to have a good time. It’s fun and yummy!

Here is what you need:

2 cups grated zucchini (about 1 zucchini)
2 eggs
3/4 cup flour
3/4 cup reduced fat shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon pizza seasoning (or Italian seasoning)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup spaghetti sauce
12 slices turkey pepperoni

Here is what you do:

Place a large round or rectangular baking sheet (I used a round stone) in the oven and preheat oven to 450°F.

Add zucchini, eggs, flour, 1/4 cup shredded mozzarella cheese, Parmesan cheese, onion powder, pizza seasoning, garlic powder, and salt to a food processor and chop until all of the ingredients are finely chopped and well combined.

With pot holders, remove the baking sheet from the oven. Carefully place parchment paper over the heated baking sheet. Using a spatula, spread the zucchini mixture into a circle about 9-10 inches wide onto the parchment paper.

Bake zucchini crust for 15 minutes. Using a large spatula (or two, if it is easier), carefully flip the crust and bake an additional 10 minutes.

Scoop spaghetti sauce onto the zucchini crust and spread with the back of a spoon. Top with the extra 1/2 cup shredded mozzarella cheese and slices of turkey pepperoni. Place back in the oven and allow to cook 3-5 more minutes, or until the cheese is melted.

Using the big spatula, transfer the pizza to a large cutting board. Using a pizza cutter or knife, slice pizza into 8 equal slices.

Makes 8 slices of pizza.
2 slices are 6 green, 5 blue, and 5 purple points.

Print Recipe

5 from 1 vote

Zucchini Crust Pepperoni Pizza

2 slices are 6 green, 5 blue, and 5 purple points.

Makes: 4 servings

Calories: 209

Author: Alisha Hughes

Ingredients

• 2 cups grated zucchini (about 1 zucchini)
• 2 eggs
• 3/4 cup flour
• 3/4 cup reduced fat shredded mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon pizza seasoning or Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup spaghetti sauce
• 12 slices turkey pepperoni

Instructions

• Place a large round or rectangular baking sheet (I used a round stone) in the oven and preheat oven to 450°F.
• Add zucchini, eggs, flour, 1/4 cup shredded mozzarella cheese, Parmesan cheese, onion powder, pizza seasoning, garlic powder, and salt to a food processor and chop until all of the ingredients are finely chopped and well combined.
• With pot holders, remove the baking sheet from the oven. Carefully place parchment paper over the heated baking sheet. Using a spatula, spread the zucchini mixture into a circle about 9-10 inches wide onto the parchment paper.
• Bake zucchini crust for 15 minutes. Using a large spatula, carefully flip the crust and bake an additional 10 minutes.
• Scoop spaghetti sauce onto the zucchini crust and spread with the back of a spoon. Top with the extra 1/2 cup shredded mozzarella cheese and slices of turkey pepperoni. Place back in the oven and allow to cook 3-5 more minutes, or until the cheese is melted.
• Using the big spatula, transfer the pizza to a large cutting board. Using a pizza cutter or knife, slice pizza into 8 equal slices.