If you’re searching for a showstopping yet comforting slice, Zucchini Pizza is about to waltz its way into your regular dinner rotation. This pie brings together golden, crackling pan pizza dough and sweet, roasty zucchini layered with melty mozzarella, savory garlic oil, nutty Pecorino, and a blizzard of lemon zest and fresh basil on top. Every bite is a sun-soaked, garden-fresh feast—with all the crunch you crave in homemade pizza.
Why You’ll Love This Recipe
- Crispy, Chewy Crust: The cold-fermented dough creates an irresistibly crisp yet tender base that rivals your favorite pizzeria.
- Ultra-Flavorful Veggie Topping: Zucchini transforms into a golden, savory layer that pairs beautifully with garlic oil and cheese.
- Seriously Satisfying (but Lighter): You still get all the decadent, cheesy pizza vibes—just with a fresh vegetable twist.
- Perfect for Sharing: This sheet pan Zucchini Pizza is ideal for feeding a crowd or making leftovers for tomorrow’s lunch.
Ingredients You’ll Need
This Zucchini Pizza uses a handful of simple, everyday ingredients, but each one is chosen to enhance flavor, give that signature crispy crust, or add beautiful color. There are no fillers here—just pure, delicious essentials that make every bite pop!
- Bread Flour: Gives the dough strength and that classic chewy bite; look for bread flour for best results, but all-purpose works in a pinch.
- Instant Yeast: Ensures a gentle, reliable rise for a lofty, light crumb.
- Fine Sea Salt & Sugar: Salt seasons both dough and toppings; the small touch of sugar boosts browning for the perfect golden crust.
- Olive Oil: Used in the dough and as a generous layer under and over the pizza—it brings richness and a crispy, almost fried bottom.
- Zucchini: Choose firm, fresh medium zucchinis for the sweetest, prettiest slices; salting draws out moisture for tender (not soggy!) results.
- Diamond Crystal Kosher Salt: This salt has a special flake structure that is perfect for salting zucchini evenly—if using table salt, reduce the amount.
- Mozzarella Cheese: Go for sliced, low-moisture mozzarella so you get gooey melt with no excess water pooling on your pizza.
- Garlic: Minced garlic infuses olive oil, giving the whole pie its signature aromatic and savory perfume.
- Pecorino Romano: A quick shower of this hard cheese delivers nutty, salty depth that contrasts beautifully with the creamy mozzarella.
- Fresh Basil Leaves: Add after baking for vibrant, peppery herbal flavor and a gorgeous pop of green.
- Lemon Zest: Sprinkled at the very end, this brings zingy freshness and lifts every bite.
Variations
One of the best things about making Zucchini Pizza at home is how easy it is to personalize! Whether you’re working with what’s on hand, feeding picky eaters, or switching things up to suit dietary needs, you’ve got plenty of delicious options.
- Make it Gluten-Free: Swap in your favorite gluten-free pizza dough for a crust that’s just as crisp and satisfying.
- Add More Veggies: Try layering in thinly sliced tomatoes, red onion, or roasted bell peppers alongside the zucchini for extra color and flavor.
- Punch Up the Protein: A sprinkle of crumbled cooked sausage, prosciutto, or grilled chicken can turn this into a heartier main.
- Vegan-Friendly: Use vegan mozzarella shreds and a dusting of nutritional yeast instead of Pecorino for a dairy-free take everyone will love.
How to Make Zucchini Pizza
Step 1: Make and Ferment the Dough
Begin by mixing the flour, yeast, salt, and sugar together, then add to cold water and stir everything into a rough mass. Pour olive oil over the dough and knead on your work surface for about five to seven minutes until smooth. If the dough is extra sticky, rest it covered for 30 minutes, then resume kneading until you’ve hit a total of five minutes. Shape into a ball, transfer to an oiled bowl, cover tightly, and let it cold-ferment in the fridge for at least 12 (ideally 24) hours—this is what will give your Zucchini Pizza its incredible flavor and texture.
Step 2: Prep Zucchini & Cheese
Slice four zucchini into even rounds. Sprinkle generously with kosher salt and let them sit in a colander or on a sheet pan for about 45–60 minutes; this is essential for drawing out excess water so you don’t end up with a soggy pizza. Rinse the slices, then blot them dry with paper towels. While you’re waiting, mince garlic and infuse it in olive oil to create your garlic drizzle, and slice the mozzarella so it’s ready to layer.
Step 3: Pan & Stretch the Dough
Oil the bottom of a sheet or Grandma-style pan with a good quarter-cup of olive oil. Place the rested dough in the center and use your fingertips to press it gently toward the edges. Don’t force it! If the dough pulls back, cover the pan with plastic wrap and let it relax for another 45 minutes before stretching again. Repeat as needed until the dough fills the pan, creating an edge-to-edge canvas for your toppings.
Step 4: Assemble Your Zucchini Pizza
Preheat the oven to 450°F, with racks set at the lowest and highest positions. Layer the mozzarella cheese, starting with the corners to help anchor the dough. Overlap the zucchini slices in a beautiful shingle pattern (don’t worry about perfection—just make sure you leave a small border for a golden crust). Drizzle all over with garlic-infused olive oil for a super-flavorful bite.
Step 5: Bake, Finish, and Enjoy
Pop the pan on the lowest oven rack and bake for 10 minutes, rotating halfway through. Check the bottom—if it’s deeply golden, move to the top rack for 8 more minutes; if still pale, keep baking on the bottom. Sprinkle with Pecorino Romano, then return to the oven for 2–4 minutes until the cheese is bubbly and the crust crisp. Finish with fresh basil and a shower of lemon zest—you’ve just made the best Zucchini Pizza ever!
Pro Tips for Making Zucchini Pizza
- Cold Ferment is Key: Let your dough chill for a full day for the best flavor, lightness, and crunch—you won’t believe the difference!
- Don’t Skip the Zucchini Salting Step: Thoroughly drawing out water from the zucchini ensures your pizza stays crisp instead of soggy—be patient with this step!
- Oil the Pan Generously: The secret to that “fried” crispy bottom is a thick layer of olive oil underneath the dough—don’t be shy!
- Layer the Cheese First: Placing mozzarella before the zucchini not only anchors the dough but keeps those cheesy, gooey puddles right where you want them.
How to Serve Zucchini Pizza
Garnishes
After your Zucchini Pizza comes bubbling from the oven, don’t forget those finishing touches—a generous flurry of torn fresh basil leaves and a big zest of lemon bring brightness, color, and a fragrance that’s absolutely irresistible. Try a drizzle of extra-virgin olive oil or a pinch of red pepper flakes if you’re in the mood for a little more zing!
Side Dishes
This pizza shines as the centerpiece of any casual gathering, but it pairs like a dream with a simple arugula salad dressed in lemon, or a platter of marinated olives for a Mediterranean vibe. I also love serving thin slices alongside a light minestrone or tomato soup—the ultimate cozy, comforting combo.
Creative Ways to Present
Cut your Zucchini Pizza into rustic squares and pile them high on a big wooden board for a party-friendly snack, or slice into slim fingers for appetizer bites. Prefer personalized touch? Try making mini sheet pans for individual servings—just halve the dough and toppings and tailor to each guest’s favorites!
Make Ahead and Storage
Storing Leftovers
Extra Zucchini Pizza keeps beautifully in the fridge for up to 3 days. Simply transfer slices to an airtight container or wrap tightly in foil—the flavors actually seem to get even deeper overnight!
Freezing
If you want to stash some for later, cut cooled slices, wrap individually in plastic wrap and foil, and freeze for up to two months. They’re brilliant for quick snacks or surprise guests—just reheat straight from frozen.
Reheating
For best results, warm leftover slices on a parchment-lined baking sheet in a 350°F oven until hot and crisp again (about 10 minutes). The air fryer also works wonders for reviving that just-baked crunch.
FAQs
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Can I use store-bought pizza dough for Zucchini Pizza?
Absolutely! While homemade pan pizza dough gives amazing texture and flavor, a good-quality store-bought dough ball (about 24 ounces) works beautifully in a pinch. Just let it rest and come to room temperature before stretching.
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How do I prevent my Zucchini Pizza from getting soggy?
The real secret is in salting and thoroughly drying your zucchini slices before baking. This draws out excess water and keeps your crust golden and crisp—don’t skip this essential step!
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Can I make Zucchini Pizza ahead of time?
Yes! The dough itself can be made and cold-fermented up to three days in advance, and you can pre-slice your zucchini earlier in the day. Leftover slices taste great reheated for easy meals later in the week.
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What’s the best way to cut and serve sheet pan Zucchini Pizza?
Let the pizza cool on a rack for a few minutes after baking, then use a sharp knife or pizza wheel to cut into generous squares or smaller snackable rectangles—perfect for sharing or freezing for later!
Final Thoughts
Zucchini Pizza is a celebration of summer’s best flavors, backed by the kind of hearty, satisfying crust that makes everyone swoon. If you love pizza and want to try a garden-fresh twist, this recipe is your invitation to jump in and have some fun in the kitchen. I can’t wait for you to discover how special this pizza truly is—enjoy every cheesy, golden, flavorful bite!
Print
Zucchini Pizza Recipe
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 1 day 3 hours 20 minutes
- Yield: 9 pieces 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Zucchini Pizza recipe is a delicious twist on a traditional favorite, featuring a flavorful zucchini topping on a homemade crust. Perfect for a family dinner or entertaining guests.
Ingredients
For the dough
- 406 grams bread flour or 3 1/4 cups
- 2 grams instant yeast or half teaspoon
- 8 grams fine sea salt or 1 1/2 teaspoons
- 4 grams sugar or 1 teaspoon
- 260 grams cold water 9 ounces
- 14 grams olive oil or 1 tablespoon
For the zucchini pizza
- 1 24 ounce dough ball from recipe above
- 1/2 cup olive oil divided
- 4 medium zucchini sliced into thin rounds
- 1 tablespoon Diamond Crystal Kosher salt
- 12 ounces sliced mozzarella cheese
- 3 cloves garlic minced
- 3 tablespoons grated Pecorino Romano
- 1/4 packed cup basil leaves
- 1 lemon zested for finishing
Instructions
- For the dough – Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl. Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass. Pour the oil over the dough, mix again to scrape off any dough residue stuck to the side of the bowl, and place the rough shaggy dough onto a work surface. Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes). Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball. After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 but ideally 24 hours before using.
- For the zucchini pizza – Take the dough out of the fridge at least 1 hour prior to using. Do not uncover the bowl. Oil the bottom of a Grandma pizza pan or half sheet pan with a 1/4 cup of olive oil. Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. If needed, oil your fingertips to help with the sticky dough. You will not be able to do this in one attempt. Place plastic over the pan and let the dough warm up for 45 minutes. Meanwhile, generously salt the zucchini slices in a colander or spread out in a sheet pan to encourage the release of water. After 45-60 minutes rinse the zucchini then pat very dry with paper towels. In a small bowl, combine the garlic with the remaining olive oil and set aside. After 45 minutes remove the plastic and again try to stretch the pizza dough to the size of the pan. Cover with plastic wrap and repeat the process one more time until the dough has completely filled the pan. Cover the dough and set aside. Preheat oven to 450f and set one rack to the lowest level of the oven and one to the highest. Remove the plastic from the pan and if required press the dough into the edges. Starting by holding or pressing one of the corners. Layer the mozzarella cheese onto the corner to hold it in place. In an overlapping shingle pattern, leaving the outside 1/2 inch uncovered, layer the mozzarella until the pizza is completely covered. Next, distribute the dried zucchini slices all over the pizza in an overlapping pattern. Drizzle the garlic oil on top of the pizza. Place the pizza onto the lowest rack and cook for 10 minutes rotating the pan 180 degrees at the halfway point. After 10 minutes remove the pizza from the oven and check the bottom for browning. If the pizza is well-browned, bake on the top rack for 8 more minutes. Otherwise, leave the pizza on the bottom rack for 8 more minutes. After 18 minutes of baking remove the pizza. Sprinkle with the Pecorino Romano. Return the pizza to the oven and bake for 2-4 more minutes or until crisp. The total cooking time will be approximately 20-22 minutes. Remove the zucchini pizza from the pan and let cool for a couple of minutes on a wire rack. Sprinkle the basil leaves and lemon zest on top of the pizza before slicing. Enjoy!
Notes
- You can substitute 24 ounces of store-bought pizza dough.
- Salting the zucchini to release water is very important. Don’t skip this step!
- Cooking time will vary depending on the exact oven temp. After 10 minutes of cooking on the lowest rack, the pizza’s bottom should be golden brown and crisp. If it’s still blond, the pizza should be cooked for the remaining 8-10 minutes on the lowest rack. Ovens vary quite a lot!
- Sheet pan pizzas need a lot of oil. More than you think! The oil helps develop the amazing crispy bottom, so please use enough of it.
- Leftovers can be saved for up to 3 days, and the pizza can be reheated at 350f on a parchment paper-lined baking sheet until hot.
- Bakers Percentages: 64% hydration, .4% yeast, 2% salt, 3.4% oil, 1.2% sugar
- Thickness Factor (TF): .127
Nutrition
- Serving Size: 1 slice
- Calories: 542 kcal
- Sugar: 1.6g
- Sodium: 660mg
- Fat: 31.7g
- Saturated Fat: 11.3g
- Unsaturated Fat: 18.3g
- Trans Fat: 0g
- Carbohydrates: 42.8g
- Fiber: 4.8g
- Protein: 21.5g
- Cholesterol: 53mg
