Recipe: Florentine Pizza with Zucchini Crust

Avatar photo Staff June 7, 2017
zucchini crust


This recipe for Florentine pizza with a zucchini crust is a fun take on an otherwise “cheat food.”  Make it your own and be creative! If you want to use a pre-made crust, go ahead. Pick your favorite cheeses and play around with toppings. Want pizza for breakfast? Just add bacon!



  • 3 cups grated zucchini (about 4 zucchinis)
  • 1 cup + 3 tbs. arrowroot flour or tapioca starch
  • ½ cup Paleo flour blend (any mix of gluten-free flours, such as coconut and almond)
  • 3 eggs


  • 3 tbs. tomato sauce (optional)
  • 1 cup spinach
  • ¼ fresh basil, finally chopped
  • ¼ cup sun dried tomatoes
  • 1 cup flavorful cheese blend (such as: goat cheese, feta, fresh mozzarella, Pecorino, etc.)
  • 1–2 tsp of each: crushed red pepper, black pepper, oregano
  • 4 eggs (optional)



  1. Preheat oven to 350 degrees. Line a pizza pan with parchment paper to fit the pan.
  2. Wash and grate the zucchini. Squeeze out any excess water, patting dry with a paper towel, and transfer zucchini to medium bowl.  Discard the juices.
  3. Add the arrowroot flour, Paleo flour blend, and eggs. Mix until thoroughly combined.
  4. Dump the batter onto lined pizza pan and press to form crust until it is thin and round, reaching the edges of the pan.
  5. Bake the crust for about 40–45 minutes, flipping halfway through. Remove crust and let cool before topping.


  1. Preheat oven to 350 degrees.
  2. Top pizza crust with spinach, basil, sun dried tomatoes, cheeses, and spices. Crack eggs on top, spaced out evenly.
  3. Bake pizza until eggs are desired level of doneness.