Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Healthy Swaps

Zucchini Crust Pizza with Sautéed Tomatoes and Mushrooms

Vote up!
Share on Facebook Share on Twitter Email this article

Zucchini. I've never been much of a huge fan. Until now. Zucchini is all of a sudden one of my favorite veggies as the star ingredient in one of the best pizza crusts I've ever had. Move over cauliflower pizza crust. I think this one tops it by a mile! You will love the way this pizza crust cooks up. The big secret is to make sure you squeeze, squeeze, squeeze out the water from the shredded zucchini. Once you make the crust, load it up with any of your favorite pizza toppings. Does Dad love pizza and beer? Here's the perfect Father's Day gift from your kitchen!

Zucchini Crust Pizza with Sautéed Tomatoes and Mushrooms


  • 8 cups shredded zucchini, about 5-6 large zukes
  • 1 ½ teaspoons salt, divided
  • 1 cup shredded parmesan (Parmesan Romano mix is great)
  • ½ cup flour
  • ¼ cup yellow corn meal
  • 2 large cloves garlic, minced
  • 1 large shallot, minced
  • 2 large eggs, beaten
  • 1 teaspoon pepper
  • ½ to ⅔ cup pizza sauce (I prefer Trader Joe's Pizza Sauce)
  • 1 cup shredded Mozzarella
  • 1 16 oz package fresh white mushrooms, sliced
  • 2 tablespoons butter
  • ½ large red or sweet yellow onion
  • 1 pint cherry tomatoes
  • 1 teaspoon brown sugar
  • Thin slices of prosciutto, optional
  • Fresh basil for garnish, rough chopped


  1. Preheat oven to 475 degrees.
  2. In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes.
  3. Squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or cheese cloth and wringing it out, discarding the water.
  4. Place the shredded zucchini back into a large bowl.
  5. Add fresh grated parmesan (or parmesan Romano mix), flour, yellow corn meal, garlic, shallot, eggs, 1 teaspoon salt and pepper.
  6. With a large spoon, mix until well incorporated.
  7. Place parchment paper on two round approx. 12-inch pizza pans (cutting paper to fit pan) and spray with cooking oil.
  8. Using your fingers, spread the zucchini crust mixture on each pan to form circles about 8 inches in diameter and about ½" thick.
  9. Bake for approximately 15 minutes or until the crust starts to brown.
  10. Remove from oven, add toppings (see suggestions below) and return to oven for 7-8 minutes or until cheese has melted and toppings are cooked.
  11. Spoon pizza sauce over cooked zucchini crust pizza.
  12. Sprinkle mozzarella over top.
  13. In a skillet, heat butter and add mushrooms, cooking on high heat until browned.
  14. When done, spread over pizza.
  15. In same skillet, add onions and cook until caramelized.(add a little more butter or olive oil if necessary)
  16. When done, distribute over pizza.
  17. In same skillet, a tomatoes and brown sugar.
  18. Cook for about 5 minutes on medium high heat to soften.
  19. When done, spread over pizza.
  20. Bake for about 8 minutes or until cheese has melted.
  21. Remove from oven.
  22. Top with prosciutto and fresh cut basil.

Recipe Tags

Uncooked Pizza Crust


Cooked Pizza Crust


This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!