This Zucchini Pizza Crust Recipe is a great way to sneak some nutrition into homemade pizza night! It's a fluffy, delicious homemade pizza dough that your whole family will love, and no one can even tell that there's zucchini inside!
In a large bowl, combine ½ cup water, sugar, and yeast. Stir to combine. Let sit for 10 minutes until foamy (proofed).
Place remaining ½ cup water, zucchini and olive oil into the container of a Vitamix blender.
Blend, starting on low speed & increasing to high until the mixture is smooth and uniform throughout.
Pour zucchini mixture into the proofed yeast mixture and stir to combine.
Add 2 ¼ cups flour and 1 tsp sea salt and stir to combine.
Dump dough mixture onto a floured surface and knead by hand for 2 minutes, form dough into a ball, adding more flour as needed to form a slightly tacky dough ball.
Put dough in a lightly greased bowl and cover with a warm, damp towel and let rise for 60 minutes (or until doubled in size). NOTE: This is optional, you can simply bake the dough without letting it rise and still get great results!
After dough has risen, preheat oven to 450 degrees (If using a pizza stone, put stone in oven while it preheats).
Place zucchini pizza dough on a well-floured surface and roll into your desired shape and size. (I recommend a 14” round pizza).
If baking on a pizza stone:
Set dough on parchment paper. Add pizza sauce and toppings.
Use a pizza paddle to transfer pizza onto the stove in the preheated oven.
Bake in preheated oven for 15-20 minutes until crust is browned on the bottom and cheese is melted and slightly browned.
If baking on a baking pan:
Place rolled dough onto the baking pan.
Pre-bake dough for 5 minutes in the preheated oven until it slightly sets. If any bubbles form, pop them with a fork.
Remove from oven and add pizza sauce and toppings.
Bake an additional 15-20 minutes until crust is browned on the bottom and cheese is melted and slightly browned.
Remove pizza from oven and let cool on a wire rack for 10 minutes.
Cut and eat!
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Notes
Ingredient Notes & Substitutions
Sugar. The sugar in this zucchini pizza crust recipe is used to help the yeast proof. Feel free to use honey, maple syrup, or your favorite granulated sugar. I do not recommend using sugar substitutes!
All-purpose flour. Bread flour and pastry flour also work well in this recipe. You can substitute 1/2-1 cup of the flour with whole wheat or white whole wheat flour, just be aware you will likely need to use less flour overall if you make this substitution.
Zucchini. There isn't a substitution for zucchini in this recipe, except for maybe yellow squash since it's so similar. You do not have to shred or finely chop the zucchini, since the Vitamix is powerful enough to blend it well. However I do recommend at least cutting it into large chunks for ease of blending and for measuring!
Olive Oil. Any neutral oil works well in this recipe! I have used canola oil and avocado oil with great success! You can also used a flavor-infused olive oil (like garlic, herb, etc.) to add a special flare!
Sea Salt. If you are using iodized table salt then you will likely need to decrease the amount of salt to 3/4 tsp. I always cook and bake with pure sea salt!