Zucchini & Carrot Crustless Veggie Pizza

If you’re looking for a healthy, colorful, and delicious alternative to traditional pizza, this Zucchini & Carrot Crustless Veggie Pizza is the perfect solution. Packed with fresh vegetables, protein-rich eggs, and melted cheese, this crustless pizza delivers all the flavors you love without the heavy dough. It’s naturally low in carbohydrates, gluten-free, and an excellent way to use up extra zucchini and carrots.

The vegetable base bakes into a tender, flavorful layer that holds together beautifully while remaining light and satisfying. Topped with pizza sauce, cheese, and your favorite vegetables, this recipe makes a wonderful lunch, dinner, brunch, or meal-prep option.

Why You’ll Love This Recipe

• No pizza dough required
• Naturally gluten-free
• Low-carb and veggie-packed
• Great for meal prep
• Family-friendly
• Easy to customize
• Perfect way to use garden vegetables
• Ready in about an hour

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Cooling Time: 5 minutes
• Total Time: 1 hour

Servings: 6

Yield: One 12-inch crustless pizza

Equipment Needed

• Box grater
• Large mixing bowl
• Clean kitchen towel
• 12-inch pizza pan or baking dish
• Parchment paper
• Measuring cups and spoons

Ingredients

Vegetable Base

• 2 medium zucchini, grated
• 2 medium carrots, grated
• 3 large eggs
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Pizza Toppings

• ½ cup pizza sauce
• 1 cup shredded mozzarella cheese
• ½ cup sliced mushrooms
• ¼ cup diced bell peppers
• ¼ cup sliced black olives
• ¼ cup red onion, thinly sliced

Optional Toppings

• Cherry tomatoes
• Fresh basil
• Spinach
• Jalapeños
• Extra Parmesan cheese

Instructions

Step 1: Prepare the Vegetables

Grate the zucchini and carrots.

Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.

This step is important because excess water can make the pizza soggy.

Leave the carrots as they are since they contain less moisture.

Step 2: Preheat the Oven

Preheat your oven to:

400°F (200°C)

Line a pizza pan or baking sheet with parchment paper.

Step 3: Make the Vegetable Base

In a large bowl combine:

• Grated zucchini
• Grated carrots
• Eggs
• Mozzarella cheese
• Parmesan cheese
• Garlic powder
• Italian seasoning
• Salt
• Black pepper

Mix thoroughly until evenly combined.

Step 4: Form the Crust

Spread the mixture evenly into a 12-inch circle on the prepared pan.

Press gently to create an even thickness.

The crust should be about ¼ to ½ inch thick.

Step 5: Bake the Vegetable Base

Place in the preheated oven.

Baking Temperature

400°F (200°C)

Baking Time

20–25 minutes

Bake until lightly golden and set.

The center should no longer appear wet.

Step 6: Add Toppings

Remove the crust from the oven.

Spread pizza sauce evenly over the surface.

Top with:

• Mozzarella cheese
• Mushrooms
• Bell peppers
• Olives
• Red onion

Step 7: Bake Again

Return the pizza to the oven.

Temperature

400°F (200°C)

Time

10–15 minutes

Bake until the cheese is melted and bubbly.

Internal Temperature

The center should reach:

165°F (74°C)

Step 8: Cool and Serve

Allow the pizza to rest for 5 minutes before slicing.

Garnish with fresh basil or extra Parmesan if desired.

Serve warm.

Tips for Success

Remove Excess Moisture

Properly draining the zucchini is the key to a firm crust.

Use Freshly Shredded Cheese

Fresh cheese melts better and provides superior flavor.

Pre-Bake the Base

This helps create a sturdy crust that won’t fall apart.

Don’t Overload the Toppings

Too many toppings can make the pizza difficult to slice.

Variations

Mediterranean Version

Top with:

• Feta cheese
• Spinach
• Kalamata olives

Mexican-Inspired Pizza

Add:

• Black beans
• Jalapeños
• Cheddar cheese

Serve with salsa.

Garden Veggie Pizza

Use:

• Broccoli
• Tomatoes
• Spinach
• Mushrooms

Protein-Packed Pizza

Add:

• Cooked chicken
• Turkey pepperoni
• Lean ground beef

Dairy-Free Option

Use dairy-free cheese alternatives.

Serving Suggestions

Serve alongside:

• Green salad
• Roasted vegetables
• Soup
• Fresh fruit
• Garlic green beans

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze slices individually for up to 2 months.

Reheating

Oven

Bake at:

350°F (175°C)

for 8–10 minutes.

Air Fryer

Heat at:

350°F (175°C)

for 3–4 minutes.

Microwave

Heat for 1–2 minutes.

Nutritional Information

Per Serving (1 Slice, Based on 6 Servings)

• Calories: 185
• Protein: 12g
• Carbohydrates: 8g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 105mg
• Sodium: 420mg
• Fiber: 2g
• Sugar: 4g
• Vitamin A: 70% DV
• Vitamin C: 25% DV

Nutrition values are estimates and may vary depending on ingredients used.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Bake the crust in advance and refrigerate until ready to add toppings.

Can I use yellow squash instead of zucchini?

Absolutely. Yellow squash works similarly and adds great flavor.

Why is my crust soft?

Too much moisture in the zucchini is usually the cause.

Can I add meat?

Yes. Cooked chicken, turkey, or lean beef are excellent additions.