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Prep Time 30 mins
Cook Time 20 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 2


Zucchini Crust

  • 2 large zucchini
  • 1/2 cup 2 oz. Manchego cheese, shredded
  • 1/4 cup 1 oz. Parmesan cheese, shredded
  • 1 egg
  • Italian seasoning to taste

Pizza Toppings

  • 3 slices red onion separated
  • 1 cup corn
  • olive oil
  • 1 oz Manchego cheese grated
  • 1 oz Parmesan cheese shredded


Zucchini Crust

  • Shred or grate zucchini in a food processor, you need 4 cups. Microwave zucchini in a bowl on high for 6 minutes. Drain well in a colander and place drained zucchini into a clean dish towel. Roll up and set aside. You can do this ahead of time and keep zucchini in the refrigerator until baking.
  • Make sure zucchini is as dry as possible and mix with egg, cheeses and seasoning in a bowl. Turn out mixture onto a silpat lined baking sheet and form into a crust, patting with your fingers until you have an even crust about 14″ x 8″ x 1/4″ Bake at 450 for 15-20 minutes until set and starting to brown.


  • Give vegetables a quick saute in a drizzle of olive oil until cooked through
  • Top baked crust with 1 oz Manchego, and then the veggies. Top all with a final layer of Parmesan. Bake at 350 for 15 minutes or until cheese has melted and begun to brown. Cut into squares to serve. Makes 6 large squares, or 2-3 servings


Use marinara, alfredo, BBQ or pizza sauce as a base for any toppings you like, endless possibilities!
Keyword lo carb, vegetable pizza, zucchini crust, zucchini pizza