Zucchini-Crusted Pizza

In 2011 I received a photocopy of this Moosewood recipe from a member. A normal pizza on top, it has a beautiful egg and cheese crust, with flecks of green and a slight crunch.

Note that you can substitute any of the yellow summer squashes for regular zucchini.

Zucchini-Crusted Pizza


  • 3 1/2 cups zucchini coarsely grated
  • 3 eggs beaten
  • 1/3 cup flour
  • 1/2 cup mozzarella grated
  • 1/2 cup parmesan grated
  • 1 Tbs. fresh basil leaves minced (if you don't have fresh basil, use 1/2 tsp. dried)
  • Salt and pepper to taste


  1. Preheat oven to 350.
  2. Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
  3. Combine all crust ingredients, and spread into an oiled 9x13" baking pan. Bake 20-25 minutes until surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes.
  4. Pile all of your favorite pizza toppings on (tomato sauce, olives, sauteed mushrooms, strips of peppers, lots of cheese, etc.), and heat in a 350 degree oven for about 25 minutes. Serve hot, cut into squares, with a big tossed salad.