Zucchini Veggie Pizza with Sugar-Free Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 blends medium, grated (about 2 cups) zucchini, almond flour, large, lightly beaten eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 20 min Serves 2 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini Veggie Pizza with Sugar-Free Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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