Zucchini Veggie Pizza with Sugar-Free Pesto
A fresh, vegetable-based pizza on a zucchini crust, topped with vibrant pesto and garden vegetables. This italian-inspired whole30 (vegetarian, low-carb) ready in about 40 minutes pairs medium, grated (about 2 cups) zucchini, almond flour, large, lightly beaten eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.
Ingredients
- 2 medium, grated (about 2 cups) zucchini
- 1/4 cup almond flour
- 2 large, lightly beaten eggs
- 2 tablespoons sugar-free basil pesto
- 1/2 cup, sliced mushrooms
- 1/4 cup, halved cherry tomatoes
- 1/4 cup, sliced red onion
- 1 teaspoon avocado oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Squeeze excess moisture from 2 cups grated zucchini using a clean kitchen towel, then mix with 1/4 cup almond flour and 2 beaten eggs in a bowl. Season with salt.
- Step 2: Spread the zucchini mixture evenly on the baking sheet into an 8-inch circle, 1/4 inch thick. Brush with 1 teaspoon avocado oil and bake for 15 minutes until golden.
- Step 3: Spread 2 tablespoons sugar-free basil pesto over the crust, then top with 1/2 cup sliced mushrooms, 1/4 cup halved cherry tomatoes, and 1/4 cup sliced red onion. Bake for 5-7 minutes until vegetables are tender and crust is crisp.
Frequently asked questions
How long does Zucchini Veggie Pizza with Sugar-Free Pesto 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 Zucchini Veggie Pizza with Sugar-Free Pesto?
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 almond flour from drying out.
Can I substitute ingredients in Zucchini Veggie Pizza with Sugar-Free Pesto?
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 Zucchini Veggie Pizza with Sugar-Free Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini Veggie Pizza with Sugar-Free Pesto vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was my first Whole30 pizza and it was a hit! The zucchini base held up perfectly.
- ★★★★☆
Tasted great but the zucchini took twice as long to cook as the recipe said.
- ★★★★☆
Loved the sugar-free pesto, but the zucchini was a bit bland without cheese. Maybe add more herbs next time.
