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    Home » Recipes » Blog

    Zucchini Pizza Base with Tomato Basil Mozzarella

    March 23, 2016 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    As we start to head into the chocolate fest, which is Easter, I thought I would share a healthy recipe with you. A newly introduced lunchtime favourite at Belly Rumbles HQ, zucchini pizza base, which has been topped with ripe seasonal tomatoes, fresh buffalo mozzarella and basil freshly plucked from the kitchen garden.

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

    Of course you aren’t limited to topping your zucchini pizza base with our go to favourite, they go well with lots of different toppings. Zucchini pizza base topped with smoked salmon, rocket, capers and lemon is also pretty delicious.

    Packed full of zucchini it is far healthier for you than a traditional pizza base, but of course it tastes nothing like it, I’m not going to kid you there. But the zucchini pizza base holds its own as a healthy option for those trying to watch what they eat.

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

    Plus they are really easy to make. The most time consuming part is grating your zucchini.

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

    Zucchini Pizza Base with Tomato, Basil & Mozzarella

    Recipe Author: Sara McCleary
    Packed full of zucchini it is far healthier for you than a traditional pizza base. This zucchini pizza base holds its own as a healthy option for those trying to watch what they eat
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dinner, Lunch
    Cuisine American, Australian
    Servings 2
    Calories 1220 kcal

    Ingredients

    • 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

    Instructions
     

    • 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.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Serving: 1gramsCalories: 1220kcalCarbohydrates: 65gProtein: 73gFat: 75gSaturated Fat: 39gCholesterol: 298mgSodium: 3696mgFiber: 30gSugar: 23g
    Keyword gluten free pizza base, vegetable pizza base recipe
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    zucchini pizza base recipe with fresh heirloom tomatoes, basil, pesto and mozzarella cheese

    I was rather sparing with my pesto smearing on the base. You may want to use more than 50g. Quite honestly, top then however you wish.

    It isn’t as filling as normal pizza, therefore you may find yourself reaching for an extra slice. Being a zucchini pizza base you wont feel guilty about doing so.

    Sara xxx

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




    1. Platter Talk

      February 16, 2017 at 11:54 pm

      Where has this been all my life? I can not wait to try this recipe- the photos are breathtakingly beautiful.

      Reply
    2. Shreyashi

      April 12, 2016 at 8:44 pm

      I wouldn't have ever thought of using coconut flour to make pizza crust. This is seriously awesome.
      What an innovative idea.

      Reply
    3. Shreyashi

      April 12, 2016 at 8:43 pm

      Very innovative use of coconut flour. I wouldn't have thought about it this way.
      Great job!

      Reply
    4. Dannii @ Hungry Healthy Happy

      April 12, 2016 at 6:59 pm

      We make this often and it's so nice to have a lower carb option to pizza.

      Reply
    5. Lev

      April 12, 2016 at 6:24 pm

      I love inventive recipes that use zucchini! Thanks for sharing this incredible recipe!!! Love the colors too!

      Reply
    6. Brian Jones

      April 12, 2016 at 5:01 pm

      How interesting, I have seen cauliflower used as a pizza base but never courgette, gotta give it a try.

      Reply
    7. Sandra Shaffer

      April 12, 2016 at 2:46 pm

      I love this low-carb pizza crust! I eat a lot of zucchini and always look for new ways to make it! The balls of mozzarella is a perfect topping!

      Reply
    8. Tina

      March 30, 2016 at 6:18 pm

      The photographs are all so beautiful. Stunning! The base of pizza is so special.

      Reply
    9. Helen|Grab Your Fork

      March 28, 2016 at 5:56 pm

      Super healthy! Love the generous amount of fresh mozzarella too.

      Reply
    10. THE HUNGRY MUM

      March 28, 2016 at 2:16 pm

      so yum! wonder if I could convince miss8 to try this. So is pro pizza but anti zucchini... guess I could eat her share as well as mine 😉

      Reply
    11. Bhavna

      March 26, 2016 at 6:10 pm

      How unique are these bases, so wonderfully colorful and flavorsome. Love it.

      Reply
    12. Christina @ Mr and Mrs Romance

      March 26, 2016 at 4:39 pm

      Great pics Sarah! I'm going to give this a try over the weekend x

      Reply
      • Christina @ Mr and Mrs Romance

        March 26, 2016 at 4:40 pm

        Sorry Sara! Please correct my typo above x

        Reply
    13. John | heneedsfood

      March 26, 2016 at 7:32 am

      Looks really good and so colourful. But you know what, I never feel guilty about reaching for another slice of pizza. Not even a smidge!

      Reply
    14. Martine @ Chompchomp

      March 24, 2016 at 10:01 am

      I love this idea! An amalgamation of two of my favourite things pizza and zucchini bread! And totally fructose friendly and coeliac friendly too of course. Hope you are well btw - sorry for my absence I have been peoccupied opening the cat hospital xx

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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