This Zucchini Breakfast Pizza Crust is proof that healthy food can also be hearty, flavorful, and fun. Whether you’re cutting back on gluten, sneaking in more veggies, or just looking to shake up your morning routine, this plant-forward recipe has you covered. Made with shredded zucchini, plant-based mozzarella, and a few simple ingredients, it’s a nutrient-rich alternative to traditional dough—and it holds up beautifully to all your favorite toppings.
What makes this crust so special is its foundation: zucchini, a low-calorie vegetable packed with fiber, vitamin C, and antioxidants. By squeezing out the moisture and mixing it with gluten-free flour, a bit of plant-based cheese, and a protein-rich egg, you get a crisp-edged, savory base that’s both satisfying and light. The addition of garlic, oregano, and basil brings classic pizza flavor without relying on heavy ingredients.
Not only is this recipe a great way to get more veggies in at breakfast, but it also fits into a variety of dietary preferences—gluten-free, vegetarian, and dairy-free. Top it with your favorites: eggs for protein, cherry tomatoes for brightness, or fresh herbs for a pop of freshness. It’s versatile, customizable, and perfect for meal prepping or impressing brunch guests.
Recipe
How to Prepare
Preheat the oven to 550°F (290°C) on a broil. Toss zucchini with 1 tsp. salt and let sit for 15 minutes. Squeeze out moisture using a clean towel.
Add plant cheese, flour, garlic, herbs, egg, and ½ tsp. salt to the zucchini. Mix well.
Spread the mixture into a 5-inch circle, about ¼-inch thick, on a baking sheet lined with parchment. Lightly score the edges. Bake for 8-10 minutes until starting to brown.
Reduce the oven to 400°F (200°C). Top with your favorite toppings and bake for another 8-12 minutes.
Garnish with fresh herbs and serve.
Suggested Toppings (optional):
pizza sauce
asparagus stalks, halved and cut into 2-inch pieces
cherry tomatoes, sliced
drizzle olive oil
eggs
fresh basil or herbs
