zucchini cottage cheese pizza crust

further proof that pizza is always the answer
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zucchini cottage cheese pizza crust

I recently had a grocery delivery mishap that left me with 16 zucchini instead of four 🤦‍♀️ So I combined the cottage cheese flatbread trend with my zucchini crust pizza recipe (remember when veggie pizza crusts were all the rage?!) and created this thin-crust, protein-packed pizza that I know you’re going to love. It’s salty, it’s cheesy, and it uses a full pound of zucchini.

3 tips for a crispy crust

  1. 1. Salt the zucchini, then let it sit in a colander to release moisture while you mix up the rest of the ingredients.
  2. 2. Blot the cottage cheese dry between two layers of paper towels. (I always use Good Culture, which is thick and not too watery to begin with).
  3. 3. Go easy on the sauce and toppings so you don’t weigh it down. I keep it simple with just a sprinkling of fresh basil and red pepper flakes when it comes out of the oven.

flipping the crust

Perhaps the most important tip is flipping the crust so the second side can get crisp, too. Because it’s big, thin, and delicate, I recommend flipping it with a second baking sheet rather than a spatula. Place a baking sheet on top, carefully flip both over (like you’re turning out a cake onto a cooling rack), and then remove the hot baking sheet and parchment.

more zucchini recipes to try

If you, too, have an abundance of zucchini, here are a few of my favorites:

see it in action…

zucchini cottage cheese pizza crust

serves 4
whole zucchini cottage cheese pizza sitting on a wooden cutting board


  • 1 pound zucchini (about 2 medium), trimmed
  • 1 teaspoon kosher salt, divided
  • 1 cup cottage cheese (I always use Good Culture)
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • Freshly-ground black pepper
  • 4 ounces low-moisture mozzarella cheese, grated (1 cup), divided
  • 1/3 cup pizza or marinara sauce
  • Fresh basil and red pepper flakes, for serving


  • Heat the oven to 450°F with racks in upper and lower thirds. Line a rimmed baking sheet with parchment paper and spray the parchment with nonstick cooking spray.
  • Grate the zucchini on the large holes of a box grater. Place in a colander set over a bowl, toss with 1/2 teaspoon of the salt, then let sit 10 to 15 minutes.
  • Meanwhile, spread the cottage cheese over top of two layers of paper towels. Top with two more layers; press firmly to draw out moisture. Transfer to a medium bowl. Add the egg, Italian seasoning, remaining 1/2 teaspoon salt and several grinds black pepper and whisk to combine. Add 1/4 cup of the mozzarella cheese and stir to combine.
  • Firmly press the zucchini with the back of a spoon, then use your hands to squeeze out any remaining liquid (you want it as dry as possible). Add to the bowl and stir to combine.
  • Transfer the mixture to the prepared baking sheet and shape it into a large, thin circle with your hands. Bake on the lower oven rack until the bottom of the crust is golden and crispy, 20 to 25 minutes.
  • Place a second rimmed baking sheet directly on top of the crust. While holding both baking sheets (careful, it’s hot!), flip them both. Remove the hot baking sheet and parchment paper — the crust should now be upside down on the back of the cool baking sheet. Return to the oven on the lower rack and bake until the entire crust is golden-brown and crispy, about 5 minutes more.
  • Remove the crust and heat the broiler to HIGH. Spread the sauce over the crust in a thin layer. Sprinkle with the remaining cheese.
  • Broil on the upper oven rack until the cheese is browned and bubbly, about 2 minutes. Top with basil and red pepper flakes.
Adapted from my recipe for The Kitchn. 



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