Crisp-Topped Keto Zucchini Crust Pizza
A low-carb pizza with a savory zucchini base, creamy cheese filling, and a golden-brown crust for a satisfying keto-friendly meal. This keto-inspired keto (low-carb, keto) ready in about 40 minutes pairs medium (about 1 lb total) zucchini, shredded mozzarella cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb total) zucchini
- 1 cup shredded mozzarella cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grate 2 medium zucchinis using the large holes of a box grater until finely minced, then squeeze out excess moisture with a clean kitchen towel for 5 minutes until no more liquid drips.
- Step 2: In a bowl, combine grated zucchini, 1 cup shredded mozzarella, 3 tbsp grated parmesan, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp pepper. Mix until evenly distributed.
- Step 3: Press mixture firmly into a 9-inch round pizza pan lined with parchment paper, forming a 1/4-inch thick crust. Bake for 15 minutes until edges are golden and crust is firm.
- Step 4: Remove from oven, top with remaining 1/4 cup shredded mozzarella, and return to oven for 5 more minutes until cheese bubbles and browns slightly at the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp-Topped Keto Zucchini Crust Pizza take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp-Topped Keto Zucchini Crust Pizza?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded mozzarella cheese from drying out.
Can I substitute ingredients in Crisp-Topped Keto Zucchini Crust Pizza?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp-Topped Keto Zucchini Crust Pizza for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp-Topped Keto Zucchini Crust Pizza low-carb?
Yes — this recipe is tagged low-carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
The flavors in this crisp-topped are incredible.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
