zucchini pizza base recipe with fresh heirloom tomatoes, basil, pesto and mozzarella cheese

Zucchini Pizza Base with Tomato, Basil & Mozzarella

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Sara McCleary
Print Recipe


  • 3 zucchinis grated (squeezed of liquid)
  • ¾ cup parmesan cheese grated
  • 1 egg
  • 1 tablespoon oregano finely chopped
  • ½ cup coconut flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 50 grams pesto
  • 100 grams fresh mozzarella the ball not the grated stuff
  • mixture of small tomatoes
  • basil


  • Pre-heat oven 180°C (360°F). Line biscuit baking sheet with baking paper.
  • In a large bowl place zucchini, parmesan, oregano, flour, egg, salt and pepper. Mix well and until a “dough” is formed.
  • Place dough on lined baking sheet and press out to form a rectangle and it is around 2cm thick.
  • Place in the oven to bake for 45 minutes. The edges of the pizza will brown more quickly than the top. It is done when it is golden on top.
  • Remove from oven and spread with pesto. Top with slices of tomato, torn pieces of mozzarella and basil leaves.
  • Place under a hot grill for a minute or two until the mozzarella starts to melt. Serve immediately.