Zucchini Pizza: an original recipe as an alternative to the regular pizza
I’ll admit it when I’m craving pizza but don’t have the time (or energy) to make dough from scratch, this zucchini “pizza” is my go-to. It’s light, fresh, and comes together in no time, without yeast, kneading, or waiting for anything to rise. I started making it on those hectic evenings when I wanted something warm and comforting. The zucchini forms the base, holding everything together with just a bit of flour, egg, and cheese. It’s surprisingly satisfying, and topping it with fresh arugula, tomatoes, and feta cheese gives it that vibrant, summery twist. Honestly, once you try it, you might choose this version even when you have time to make the dough!
Zucchini Pizza: Many different ways to top it
One of the things I love most about this zucchini pizza is how easy it is to customize. I usually keep it light with fresh arugula, cherry tomatoes, and a spoonful of feta cheese. But honestly, you can get creative. Sometimes I add a few olives for a salty bite, or swap the feta cheese for ricotta or burrata or cottage cheese if I have it on hand. A drizzle of pesto? Amazing. A sprinkle of chili flakes? Yes, please. Just remember that the base is tender, so try to avoid overly heavy or wet toppings. Think fresh, simple, and balanced that’s where this recipe really shines.
Zucchini Pizza
Super Easy Recipe, vegetarian, and perfect for lunch and a fast dinner.
4
servings5
minutes25
minutesKeep the screen of your device on
Ingredients
1 1 Medium Zucchini
1 1 Large Egg
1/3 Cup 1/3 Grated Parmesan Cheese
1/4 Cup 1/4 Fluor or Oat Flour
6 6 Cherry tomatoes
1 1 Arugula Package
1 tbsp 1 Extra virgin Olive Oil
1/3 cup 1/3 Feta Cheese
2 tsp 2 Salt
Directions
- In a bowl, grate the zucchini using the large holes of a box grater.
- Add the egg, flour, grated Parmesan, and salt to the bowl. Mix everything until well combined. Turn on the oven and set it to 350°F Convection bake.
- Cover a nonstick oven pan with parchment paper, and drizzle some olive oil. Pour the mixture gently and flatten it with a spatula to form a round omelet.
- Place the pizza in the oven and let it cook for 10 minutes. For the remaining 15 minutes, change the oven setting to convection roast to make it crispier.
- When the omelet is ready, place it on a plate and top it with arugula, tomatoes, and a few spoonfuls of Feta cheese. If desired, finish with a drizzle of olive oil and a pinch of salt.
