Did you know you can make a healthy Veggie Pizza Crust without any flour and it still tastes AMAZING! Make this low-carb green pizza crust with either kale, spinach, broccoli, or zucchini and sneak some extra veggies into your meal. It's a surprisingly delicious dinner recipe!
It's Fridayyyyyyy. Let's celebrate with pizza. Pizza party! Pizza party! Pizza party!???
We're not having a regular ol' pizza party tonight. That's right, my friends, we're going all badass pizza rouge. There are strange and wonderful things happening here, and we're not making any apologies.
OUR LATEST VIDEOS Now I know you've all heard of cauliflower pizza crust … am I right? Well, that gave me an idea to create these veggie pizza crusts. What I really wanted to do was make one recipe that was flexible enough that you could swap the veggies for whichever ones you have in your fridge/ love the most.
Mission accomplished, my friends!
What we have here are five different veggie pizza crusts, and they're all amazing:
- Spinach pizza crust
- Kale pizza crust
- Zucchini pizza crust
- Broccoli pizza crust
- A mashup of all 4 veggie pizza crusts
Want to know the real kicker here? My handsome man, who I was kind of scared wouldn't even touch these (or talk to me for days after trying to feed him these to him. ha!), couldn't stop raving about them/ asking me to make them again.
So don't be scared … veggie pizza crusts are totally where it's at!
If you haven't eaten a veggie pizza crust, I imagine you're thinking, “What the heck does a pizza crust made with vegetables even taste like?” I also imagine your face is a little scrunched up in that way mine does when someone tries to sell me on something ‘healthy' that doesn't sound tasty at all.
Here's the thing … you'll never mistake one of these crusts for a regular pizza crust, and that's totally ok. They are softer than their traditional counterpart, but still hold themselves together well and even have a bit of a bite.
Here's where the amazing part comes in: crispy cheese. Yes, you read that right. You know when you bake a big pile of nachos and some of the cheese melts off the chips and glues itself to the pan and you spend half the night prying off each and every morsel cause it's just so. damn. tasty. Ya, that. That's what these veggie pizza crusts are like. ?
You see, when you bake them all the cheese melts and some of it gets crispy and it's AWESOME! It's flavor-bomb, crispy cheese amazingness in every bite.
What you need to know about veggie pizza crusts:
♡ We've already covered the crispy cheese deliciousness part (the most important part) so I'll leave that.
♡ The kale and spinach pizza crusts are almost exactly the same. They're so similar that I couldn't tell them apart in a side by side taste test. ← Yes, my ‘job' involves taste testing pizza. I have the best job in the world.
♡ The broccoli pizza crust tastes a little like broccoli – surprise surprise! It's not a bad thing at all, just something to keep in mind when you're planning your toppings.
♡ Vegetables naturally have a lot of water in them. The more moisture you can take out of the veggies before you make them into crusts, the crispier they will be. The broccoli pizza crust is a little soft if made exactly as the recipe is written. If you'd like it crisper, you can cook the broccoli before making it into crusts to remove more of the moisture.
♡ Go easy on the toppings. While you will be able to pick these up and eat them like a regular pizza, you don't want to push your luck by piling the toppings on high. Take the minimalist approach!
If you make this Green Veggie Pizza Crust make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 cups broccoli, spinach, kale, or zucchini (see notes)
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 large eggs
- 1 garlic clove, finely minced
- ¼ teaspoon each: sea salt and black pepper
- Preheat your oven to 400 degrees. Line 2 baking sheets with parchment paper.
- Mix all the ingredients together in a medium-sized bowl. (See notes for how to prepare the veggies.) Divide between the two baking sheets and use your hands to flatten into an 8-inch circle.
- Bake in the preheated oven for 20 minutes. Remove the veggie pizza crusts from the oven and, using the parchment paper, carefully flip the crusts over so the top is now face down directly on the baking sheet. Return the crusts to the oven and let them cook for another 5 minutes.
- Top lightly with your pizza toppings and cook for a further 15 minutes.
Kale and Spinach: place in your food processor and blend until finely chopped. Squeeze out as much liquid as you can using your hands.
Broccoli: add the florets and stems to your food processor and pulse until finely chopped. Optional step: roast in the oven for 10 minutes to dry the broccoli so you get a crisper pizza crust.
Zucchini: grate using the small holes on your grater. Squeeze out as much liquid as possible, first using your hands and then with some paper towels.
Keep the pizza party going:
Healthy Southwest Pizza
Spicy Chorizo Pizza with Caramelized Onions, Goat Cheese and Arugula
Gochujang Pulled Pork Korean Pizza with Kimchi Dipping Sauce
BBQ Pulled Turkey Pizza with Fiery Pineapple Salsa
Blue Cheese and Roasted Brussels Sprouts Pizza
Kristen Stevens
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Hi, I’m Kristen! 
So easy to make in a food processor. I did add a half cup of almond flour. Tasted delicious, and baked up really well. Best pizza sauce is made by Galassi Foods and has all natural and vegetarian. 15 calories in 1/4 cup = to 3g carb and 1g sugar. The taste together with your crust is terrific!
That pizza sauce sounds great. I’m going to look for it!
Just made the Zucchini Pizza crusts & I can’t wait to top them to eat for dinner! I added a tablespoon of hemp protein and 1 tablespoon of cornmeal to add a little texture!
Good call on the add ins! Happy dinner!!
Made the kale pizza crust today with fresh kale from the garden and an herb twist of herbs de provence we loved it!!! left it in 5-10 more minutes and it crunched up nicely.. I will make this again and again.
Great call on the herbs de provence. I bet that was really tasty!
Have you tried transferring it to a pizza stone after the initial bake time, to finish the pizza? Also, have you combined the kale and zucchini in one crust? Thinking of trying that tonight with all the surplus from the garden 🙂
I haven’t tried the pizza stone, but I once the crust is cooked I think that would be a good option. And you can definitely combine the veggies. Hooray for garden surpluses!
Can you make ahead of time and freeze for later use?
I wish I could tell you, but I’ve never tried freezing it. If you decide to give it a go, I’d love to hear how it turned out.
I just tried to make this and it was a huge fail. When I took the pans out to flip the crust, they wouldn’t come off the parchment paper. Help! What went wrong?
I’m so sorry to hear that! I’ve never had any issue with the crust sticking to parchment paper. I’ve heard that not all parchment paper is created equally, so maybe that’s why it was giving you trouble. I always use the Kirkland Signature brand, but I’ve heard Reynolds also makes good parchment paper.
Loving this! I’ve actually made tacos with zucchini tortillas so I can totally vouch for this one!
What a great idea! Ya, it would totally work to form these into taco shells. I’m so doing that. 🙂
I’ve made cauliflower pizza crust and look forward to trying yours? Just wanting to confirm that all the veggies are raw except where you give the option if cooking the broccoli.
Thanks Sandra
That’s right … they’re all raw. I wanted to keep the recipe as simple and easy as possible. 🙂