Zucchini Crust Diet Pizza

First of all, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!

“Pizza !” That’s what my husband shouts with a big smile on his face when I accidentally make the mistake of asking him about what I should buy or cook for dinner. This answer has come up so often lately that I had to think through a new recipe that would help us keep a healthy diet. Browsing the net, I came across a recipe of zucchini based pizza that I tried to adapt to our diet requirements The final result proved fabulous !

It’s called a zucchini crust pizza. It combines amazing fresh vegetables and homemade tomato sauce, it’s low fat and low calorie, it’s vegan and it has all the flavors of traditional pizza but the crust. If you want to go real Italian style, add-up fresh bitter arugula on top of your pizza and extra leaves on the side.

Zucchini Crust Pizza and Arugula

INGREDIENTS (for 2 long Zucchini Crust Pizzas)

  • For the dough : 80g of flour, 1 egg, 1.5 to 2 big zucchinis, 20g of grated cheese, oregano
  • For the pizza : 60g of grated cheese
  • 6 to 8 small whilte mushrooms, peeled
  • A homemade tomato sauce with herbs of your choice
  • A handful of chopped scallions, green leaves only



  • Grate the zucchinis and pour salt over in a strainer. Leave at rest for about 15mn to drain the water out (press the grated zucchini in the end to speed up the process if necessary).
  • Pre-heat the oven to 185 degrees Celsius.
  • In a bowl, gently mix the grated zucchinis with the flour, the egg and the cheese. Add pepper and oregano.
  • Arrange a baking sheet on 2 rectangular pizza (or tart) molds, or directly on the oven baking tray. Pour the mix of zucchinis to form 2 individual pizzas. Bake in the oven for about 18 minutes, till the crust starts to brown a bit everywhere.
  • While this is ongoing, prepare your tomato sauce and peel the mushrooms (keep them raw) and slice them up.
  • When the crusts are ready, take the tart molds out of the oven, pour and spread the tomato sauce, leaving 1cm on each side. Arrange the mushrooms in line, sprinkle the scallions and 30g of grated cheese over each pizza, and a bit of oregano to taste.
  • Bake in the oven for about 6 to 8 minutes. With a spatula, transfer the pizza on a plate and arrange some arugula leaves on top of it (and on the side too !). Bon appétit !!

For more insight on health and diet matters, READ MORE HERE.

Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.

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One comment

  1. […] 3. Make yourself happy with what you see on your plate before feeling happy of what you taste with your palate. If it looks nice, it tastes better (yes, it does). Very often, a colorful dish looks more appealing. Also, you need to forget about that cliché that says that when you’re on a diet you must eat greenish stuffs or you won’t loose a pound. Wrong, wrong and wrong again ! You need a variety of flavors and a variety of colors, no need to only go green, and no need to be a Chef either. You can find lots of easy recipes that are both tasty and colorful. Let me help you with a few examples. Here is my Garlic and Ginger Chicken & Veggies, and here are 4 Ways to Eat Fennel for Weight Loss. If you want to go vegan, prepare the Diet Vegan Spring Rolls or you can try my delicious Zucchini Crust Diet Pizza. […]


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