Gluten-Free Zucchini Crust Pizza a.k.a. Cauliflower Pizza Crust 2.0 (OH & CRUST GOALS PLEASE!!)

Gluten-Free Zucchini Crust Pizza a.k.a. Cauliflower Pizza Crust 2.0 (OH & CRUST GOALS PLEASE!!)


Yes, you read right. You can make pizza with greens.

As a kid, pizza was by far my fave food EVER. I legit had Pizza Hut on speed dial. No joke, their pan pizza was LIFE (with a side of Ceasar salad because DUH!). Now that I’m getting old, ya know, the time has come to satisfy those pizza cravings a little more healthily (& in a much simpler way, believe it or not!). Okay wait, I just realized, maybe it’s not simpler than dialling 310-1010 BUT WHATEVER… it’s simple enough, okay?

This zucchini-crusted pizza is made with just 5 ingredients (& the toppings of your choice, which I encourage you to go wild with!) & is ready in just 30 minutes! All you need is zucchini, organic brown rice flour, eggs, garlic powder & dried basil.

Regular pizza dough usually contains ingredients along the lines of bread flour or purpose refined white flour, sugar, yeast & has to go through the whole rising process, which is ANNOYING, let’s be honest.

BTW, did you guys know that one of the benefits of brown rice flour is that the husk (part of the grain) remains intact, which provides more fiber & nutritional value (more calcium & zinc) than regular flour. It also contains choline, responsible for transporting cholesterol & triglycerides from the liver to where they’re needed within the body, which means it may also contribute to maintenance of a healthy liver.


To make it, literally all you gotta do is grate the zucchini, drain out as much of the water as possible, add your ingredients to a bowl, mix them until you form pizza dough, preheat your oven, shape the dough on a parchment lined baking sheet, bake the pizza, WAIT IMPATIENTLY, top it, bake it again for 2-3 minutes & DEVOUR IT!!!

Dare I say it’s even easier to make, thicker, more delicious & resembles pizza even more than cauliflower crust! The crust is legit the definition of CRUST GOALS. TBH, I didn’t think it’d come out that thick & the ends crisped & browned up just right. Now, I’m not saying cauliflower pizza sucks or anything because y’all know how tight cauli & I are, but this just takes things to a whole new level!!!

(BTW, here’s a direct link to my cauliflower pizza recipe in case you want to try it: Cauli-Crust Pizza Topped With Creamy Ricotta, Fresh Basil, Cilantro, Garlic & Arugula & Braised Cherry Tomatoes a.k.a. The-Only-Thing-In-The-World-That-Can-Make-You-Forget-About-REAL-Pizza-I-Swear-Try-Me!


P.S. In case you need more convincing (& I don’t see how or why you would after seeing the pictures of this pizza dream come true), it’s got the KITK’s DAD seal of approval & y’all know what that means… it comes as close to real deal pizza as possible! He legit asked me “What’s so different about this & regular pizza?“.

I chose to top mine with Organico Bello‘s kale tomato basil organic pasta sauce (pasta, pizza, same thing!), kale, arugula, cherry tomatoes, chilli flakes, Italian seasoning, black epper & nutritional yeast for the “cheese” sans the dairy! But you can change the toppings up to your liking! Anything from mushrooms to peppers, green onion, cilantro, spinach, ricotta, cottage cheese, chicken, turkey, Parmesan, Romano, mozzarella, cheddar, hot peppers, etc. works!

I have a feeling this one’s going to become a classic at the KITK RESIDENCE & what’s fun is that we can top it differently every time! The possibilities are endless!

TBH, it would pain me to keep this recipe from you munchkins any longer, especially since so many of you told me you want to make it like NOW. So without further ado, let the ingredients list & the photos do the rest of the talking. If I don’t have you convinced yet, LORD KNOWS I WILL SHORTLY.


  • 1/2 cup organic brown rice flour
  • 4 eggs
  • 3 medium zucchinis, PEEL ON & grated (It should give you about 3 cups of zucchini)
  • Sea salt
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
    • 1/2 cup Organico Bello kale & tomato basil organic pasta sauce
      • You can use any of your fave homemade or packaged pasta / pizza sauce! Always read your labels & try to go for the ones lowest in sodium & added sugars! The only sugar in your packaged sauces should come from the natural sweetness of the tomatoes!
    • Fresh kale & arugula
    • A big handful of cherry tomatoes, halved
    • 1 heaping tbsp. nutritional yeast
    • SPRINKLE red pepper chilli flakes, Italian seasoning & black pepper


  • Preheat the oven to 350F & line a baking pan or pizza pan with parchment paper. Set aside.
  • Using a grater, grate the zucchini (peel on).
  • Place the grated zucchini in a strainer over a bowl & sprinkle with some sea salt. Let it sit for about 5-10 minutes.


  • Place the zucchini in some layered paper towels, a kitchen towel or cheese cloth & squeeze out as much of the moisture as possible. The more liquid you get out, the better your crust will hold together, thicken & NOT BE SOGGY.


  • Place the squeezed zucchini in a bowl & add the rest of the ingredients. Mix gently until a dough forms.



  • Pour the pizza dough onto the pan & press it into one large pizza or 2 smaller ones (you can make it square or round, based on your preference!).


  • While the pizza is baking, prepare your toppings.


  • Bake for 22-23 minutes. Remove from the oven & top with all your fave toppings.




  • Bake again for 2-3 minutes to crisp up the edges a tiny bit more & to cook the toppings slightly!
  • Slice with a pizza slicer or sharp knife & ENJOY! 🙂
    • Keep leftovers in the refrigerator sealed in an airtight container. Place a sheet of parchment or wax paper in between each slice if you are layering them to prevent them from getting soggy.












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