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Zucchini Meatball Pizza

Zucchini Meatball Pizza

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: Italian



2 medium zucchini, spiralized, about 1 1/2 cup
1/3 cup Flour
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg
1 tablespoon Italian seasoning
Pizza sauce (your fav)
Shredded mozzarella cheese
Meatballs (pre-cooked – prepared)


Pre-heat oven to 500F. Line a pizza stone or baking sheet with parchment paper. Spray parchment paper with non-stick cooking spray; set aside.

Place spiralized zucchini on a baking sheet with a few layers of paper towel. Sprinkle zucchini with one tablespoon of salt. Set aside for 10 minutes. Squeeze the excess moisture out of the zucchini. Wrap in the paper towels squeezing out all the excess water.

In a medium bowl, mix the shredded zucchini, flour, egg, cheese, and Italian spices until the mixture is thoroughly combined. Transfer zucchini mixture on to the prepared parchment. Press mixture into the desired shape and thickness on the greased parchment paper.

Bake for about 10 minutes until the crust looks set, and the bottom is starting to brown. Remove the pizza crust from the oven and top with sauce, cheese, and toppings if desired. Return to oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.

Keywords: zucchini, meatball, cheese, pizza, mozzarella, healthy