Vegetable Crust Pizza


veggie crust

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Are you a pizza lover? If I am picking my favorite food, it is most certainly pizza. However, I struggle deeply with weight management and weight loss so I often take away my most favorite foods. When I order a delicious pizza, I call it a treat myself day. My fiancé and I are always looking for a way to fill our pizza craving with half the carbs and calories but tastes just as good. As you know, it is hard to replace a hand tossed crust with the perfect sauce and all your most favorite toppings, but we feel we have officially come close enough with no carbs, but all the flavor!

This crust is tried, tested, and perfected over Ryan and I trying three different times to make the perfect vegetable crust. The first time we tried to make this pizza, we topped our crust with sauce and made it like a normal pizza. It was delicious don’t get me wrong, but it was soggy because of the pizza sauce.

Tip #1: If you want sauce with your pizza, we suggest warming your pizza sauce on the stove top in sauce pan and using it as a dipping sauce. This keeps your crust deliciously crunchy.

The second time I ambitiously made this for dinner, I made the crust too thin and it was difficult more like near impossible to get off the pan. I also did not pay close attention to it and cooked too long.

Tip #2: Be sure the crust is more like a hand tossed thickness rather than a thin crust pizza. This will give you enough crust to have it tasty and a little crunch.


The third and final time I set out to make this meal, I needed to succeed because I was craving pizza in the worst way. I wanted to make it more like a white pizza because I wanted the added veggies and I wanted a way to exclude the pizza sauce.

This pizza turned out amazing! It hit every single craving I had that week because it was so full of flavor. This would even be an amazing recipe for making “veggie” sticks coated with your favorite butter garlic sauce and mozzarella cheese.

I hope you love this recipe as much as us but most important, I hope you find it fulfilling for your cravings!!



  • Zucchini
  • Cauliflower
  • tomatoes
  • chives


  • mozzarella cheese
  • parmesan cheese

Spices & Herbs 

  • Oregano
  • Basil
  • Garlic Powder
  • Italian Seasoning
  • Pesto


  • Olive Oil



You will want to start by shredding the cauliflower and zucchini with a grader or whatever resource you have in your kitchen. It is important that you place the zucchini and cauliflower in a cullender and put 1 tablespoon of salt on and let stand for 10 minutes. This brings the water out of the vegetables. We use a clean kitchen hand towel and place all vegetable contents into it, twist it, and squeeze it over the sink to rid the excess water.

Pro-Tip: This requires my husband to be muscle’s. I have zero grip strength!


Once the crust has the excess water removed put in mixing bowl and add:

  • 1/4 cup parmesan cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp garlic powder

Mix together well so the flavor is evenly distributed.

Form your crust….

I used my brand new baking sheets my mother bought me for my birthday. Pampered Chef, I am obsessed.  Ryan and I have next to nothing new in our kitchen. It is all hand-me-downs or old old cooking utensils. Every time he wants to buy something I say, just wait when my bridal shower is coming and we will register for IT ALL!

This pizza pan is currently ordered and en-route for delivery. We needed something more for pizza in our home and rather soon because we are on a pizza kick.

Get yours here>>

cast iron pizza .jpg

Press the curst into whatever damn shape you want your pizza! This is really all you. I tried to make mine as oval as possible to cover as much of my sheet as I had crust available. If you want to make cookie cutter shapes- go for it!

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Before you place in the oven, you must brush the crust with pesto sauce. The flavor is decadent.

Pesto Sauce

  • 2 Tablespoon Olive Oil
  • 1 tsp Italian Seasoning
  • 1/2 Tablespoon Pesto

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Bake for 45-55 minutes. Be sure to keep a check on this, every oven bakes differently but also it depends on your thickness of the crust. You want to see your edges browning but keep a check on the center as well to make sure it is not too soggy.

While the crust is baking, prepare the toppings. We wanted a white pizza taste, so we used mozzarella cheese, tomatoes, and scallions.


Once the crust is just about desired crunch, remove from oven and add cheese and toppings.


Bake for 10 minutes to perfectly melt the cheese and warm the tomatoes, then plate and serve.

I hope you enjoy this pizza recipe in your as home as much as we did. We cannot wait to purchase more ingredients and come up with a new style this week. I promise to share this recipe love with you!


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