Green Veggie Pizza Crust
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Craving pizza but with a lighter twist? This veggie pizza crust answers the call. Made without any flour, this veggie pizza crust sneaks in an extra dose of vegetables, using either kale, spinach, broccoli, or zucchini. Get ready to be pleasantly surprised by just how tasty this spin on pizza is!
Whether you’re intentionally eating llighter or just looking for ways to sneak in an extra bit of veggies, this pizza crust brings the flavor while the flour stays in the pantry. This crust has been made to be flexible enough to use whatever veggies you have in the fridge or love the most. It’s not trying to imitate traditional pizza crust – it just creates a fresh way of enjoying pizza that’s a bit lighter.
This recipe works for five different pizza crusts: spinach, kale, zucchini, broccoli, and a mash-up of all four!
Ingredients needed
This crust has been made to be flexible enough to use whatever veggies you have in the fridge or love the most – so you can use either one or all of the vegetable ingredients. This is what you need:
- Vegetable: Use either broccoli florets, spinach, kale, or zucchini… or all of them!
- Cheeses: Use a blend of mozzarella and parmesan cheese.
- Eggs: Binds everything together.
- Clove of garlic: Brings an earthy, savory flavor perfect for pizza.
- Sea salt and black pepper: Seasonings to enhance the flavors.
What does veggie pizza crust taste like
This veggie pizza crust isn’t trying to be like its traditional counterpart – and that’s totally okay! These veggie versions are softer but maintain their structure with a satisfying texture, even with a bit of bite. The secret: crispy cheese. You know how when you bake nachos some of the cheese melts onto the pan and it’s so delicious to pry off and eat? That’s what makes these veggie pizza crusts so good!
The spinach and kale pizza crusts taste very similar – use one or the other, or both! The broccoli flavor shines through in the broccoli crust, and the zucchini brings a delicious savory taste.
Tips for making veggie pizza crust
There are a few things to keep in mind when making your homemade vegetable pizza crust:
- Moisture: 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. So if there is excess moisture, pat them down with a paper towel.
- Toppings: While you will be able to pick these up and eat them like a regular pizza dough, you don’t want to push your luck by piling the toppings on high. Take the minimalist approach!
- Salt the zucchini: If using zucchini, you can draw moisture out by sprinkling it with salt and leaving it for a few moments before squeezing the water out with paper towel.
- Cooking time: 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.
Topping ideas
You can top this veggie pizza crust with any toppings you’d put on a traditional crust! Keep in mind, this veggie pizza maintains its structure despite being a bit softer than regular crust, but it’s a good idea not to overload it with toppings. We recommend taking a minimalist approach. Here are some ideas for toppings:
- Sauces: Make a homemade version of traditional tomato-based pizza sauce, a sweet and spicy pizza sauce, a white garlic pizza sauce, or a pesto sauce.
- Mediterranean: Kalamata olives, sun-dried tomatoes, red onion slices, feta cheese, oregano.
- Classic margarita: Tomatoes, mozzarella cheese, and fresh basil, or make it spicy by sprinkling red pepper flakes.
- Mexican: Add jalapeños, bell peppers, red onion, black beans, corn, and guacamole.
- Greek: Like a Greek salad in veggie-pizza form. Add feta, spinach, black olives, bell pepper, cherry tomatoes, and cucumber slices.
- Vegetarian: Add your favorite fresh veggies for a vegetarian pizza.
- Butternut squash pizza: Roasted squash, maple caramelized onions, goats cheese, and spinach. Add some pine nuts!
- Korean: Use the ingredients from our Korean pulled pork pizza.
Recipe FAQs
Can you store leftovers?
Yes, you can store this veggie pizza crust in an airtight container in the refrigerator for 3-4 days, depending on the toppings. Or you can freeze leftovers in a freezer-proof container for up to three months.
Can I use any other vegetables?
Yes! You can get creative and mix up the main vegetables, our top picks would be fine pieces of cauliflower, some grated carrot, finely diced onions, or chopped cooked mushrooms.
Can I use different kinds of cheese?
Sure! If you swap out a cheese, opt for a block of cheese you can grate, like cheddar cheese or fontina cheese. And make sure that it’s a melty cheese – ie. not something like goat cheese.
What other seasonings do you recommend?
Feel free to add any seasonings to enhance your veggie pizza crust, such as a sprinkle of garlic powder or onion powder. A little Italian seasoning is nice, too. You’ll just want to think about what toppings you’ll add so you’re not doubling up on flavors. Unless you like that!
Green Veggie Pizza Crust Recipe
Ingredients
- 2 cups broccoli (spinach, kale, or zucchini – see notes)
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 large eggs
- 1 clove garlic (finely minced)
- ¼ teaspoon EACH: sea salt and black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. 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.2 cups broccoli, ½ cup grated mozzarella cheese, ¼ cup grated parmesan cheese, 2 large eggs, 1 clove garlic, ¼ teaspoon EACH: sea salt and black pepper
- 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. Discard the parchment paper, 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.
Notes
To prepare the veggies:
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.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This time I made it with green beans ! Tasted good, but I have made it before with broccoli and cauliflower. Always a treat !
That sounds delicious — green beans, broccoli, or cauliflower all sound perfect here! I love that you’ve made it a few different ways; it’s so nice when a recipe works with whatever’s in the fridge. 💛
Managed to make some lovely crackers by turning the heat down after initial stages, and being very patient. Really excellent recipe. Wanted some carb free crackers for peanut butter snacks.
That’s fantastic! 🥳 I love that you adapted the recipe for carb-free crackers—they sound perfect for peanut butter snacks. Patience really pays off, and I’m so glad they turned out excellent!
Will this crust work with vegan cheese?
Hi Kate! I honestly don’t have much experience with vegan cheeses. If you know of one that melts the same way as mozzarella does then it should work. But there are eggs in this recipe and they are what bind everything together so I don’t think there is a replacement for them.
Yes, that is all I use is vegan cheese.
Can this crust be manipulated to form a Stromboli?
While I’ve never tried making stromboli with this crust, it is flexible and I think you’ll be able to roll it up.