Flourless zucchini pizza from 3 ingredients
Flourless zucchini pizza from just three ingredients — zucchini, cheese and egg. A crispy base instead of dough, toppings to taste. A quick recipe for the end of summer.
Zucchini season is slowly coming to an end, so I tried one last recipe with them this summer. On the sweet side I’ve already made a chocolate bundt cake and a mug gingerbread with zucchini, but this time I wanted something savoury. I came across a flourless zucchini pizza somewhere on Instagram and I just had to try it. Italians probably wouldn’t praise me for this recipe, though. 🙂
First I prepared the zucchini. If you have an older zucchini, you need to remove the seeds — mine was young, so I just peeled it — and grate it coarsely. But the most important step is to really squeeze the water out of it properly, so the base holds together and turns out crispy. Then you just coarsely grate the cheese, add two eggs and a pinch of salt, and mix everything thoroughly. Which cheese you choose is up to you; I used Gouda because we happened to have it at home.
If you can’t squeeze the water out of the zucchini well enough, or the zucchini is very watery after grating, I’d recommend adding a little flour to the batter. You can tell by how liquid the batter is.
From grated zucchini with eggs and cheese to a thinly spread base
I spread the batter onto a baking tray lined with baking paper into a circle and baked it at 200 °C for about 15–20 minutes — it also depends on how your oven bakes; I used the fan setting. Onto the baked base I then spread tomato purée, topped it with ham, sprinkled it with cheese and let it bake for another ten minutes.
The pre-baked base topped with tomato purée, ham and cheese – ready for the oven
Ingredients
Method
The result surprised me enormously — the base holds its shape beautifully, the edges are crispy and with the melted cheese the pizza is perfect. 🙂
Baked zucchini pizza with crispy edges and melted cheese
Have you ever tried pizza without flour — or do you have your own trick for conjuring up dinner from zucchini? 🙂
Good to know
Can you really make pizza without flour?
Yes. The base holds together thanks to grated zucchini, cheese and egg. The key is to squeeze the water out of the zucchini properly — the drier it is, the better the base holds and the crispier it gets.
Which cheese should I use for the zucchini base?
That's up to you. I reached for Gouda because we had it at home. Any cheese that grates well and bakes up nicely will work.
What should I do if the batter is too runny?
Add a little flour. You can tell by how liquid it is — it should be spreadable, not runny.
How long does the baking take?
About 30 minutes in total: 15–20 minutes for the base on its own and then another 10 minutes with the toppings. Every oven bakes a little differently, though.
Does zucchini pizza taste like real pizza?
It's not quite like classic dough — it's softer and more tender. But the edges turned wonderfully crispy and with the melted cheese the result really surprised me.
