Recipes & Kitchen  

Zucchini Crust Pizza | Clean Eating Kitchen with Jan D’Atri

Watch Jan D’Atri, Red Mountain’s Culinary Chef, create a delicious pizza dish made with a zucchini crust.

Zucchini Crust Pizza


For crust:

  • 2 zucchini
  • 2 large cloves garlic, minced
  • 1 large shallot, minced
  • 2 large egg whites, beaten
  • Salt & pepper (to taste)
  • ¾ cup organic tomato sauce (no sugar added)

As toppings:

  • Sliced mushrooms
  • Chopped tomato
  • Fresh basil
  • Sliced onion


  1. Using a grater or food processor, transform the zucchini into small, rice-like bits. Squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or cheese cloth and wringing it out, discarding the water.
  2.  In a large bowl, toss the zucchini with egg whites, shallot, garlic, salt, and pepper. Mix until well combined.
  3. Transfer zucchini mixture onto a 12-inch pizza pan lined with parchment paper & sprayed with a little zero-calorie nonstick cooking spray.
  4. Using your fingers, form multiple circles of “dough” approximately 8” in diameter and ½ in thick. When ready, bake in an oven heated to 425 F for 15 minutes or until the crust starts to brown.
  5. Remove the crusts from the oven. Once sufficiently cooled, top with desired amount of tomato sauce and approved toppings.
  6. Bake completed pizza for an additional 7-8 minutes before serving.

Video Transcript:

Homemade pizza with a zucchini crust: all the flavor, all the goodness, and not a bit of guilt. This is clean eating the Red Mountain Way.

It’s a pizza pie with plenty of flavor and lots of health benefits; and with only five ingredients plus salt and pepper, zucchini crust pizza is the perfect base for your favorite healthy toppings –all of which will keep you on track to lose weight.

It all starts with zucchini; and the more you learn about zucchini, the more you’ll consider it a real superfood. You’ll also be adding garlic: great for lowering cholesterol and improving heart health, and shallots: rich in antioxidants and helpful at regulating blood sugar. 2 egg whites (high in protein) and amino acids will help bind the crust, and pepper and salt brings out the flavor.

The first step is to grate 2 large zucchini, which are so good for you! Zucchini is great for digestion and circulation. It helps boost energy, slows down aging, and protects against inflammation. And because zucchini is low in calories and high in water and fiber, it’s a great food for losing weight.

You’ll want to strain out the water from the zucchini — and for that, you’ll need cheesecloth or a tea towel. Pour the shredded zucchini into the cloth and then wring it out as much as you can. Once the zucchini is strained, you’re ready to make the crust!

In a bowl, add the shredded zucchini, 2 egg whites, 1 large minced shallot, and 2 large cloves of minced garlic. Then, add a little salt and pepper. Mix it together, and then prepare a baking sheet or pizza pan with parchment paper. Spray a little zero-calorie cooking spray, and then spoon on the zucchini mixture to create about an 8-inch round.

Have your oven heated to 425 degrees and bake for about 15 minutes or until the edges are browned. Now, it’s time for the toppings: organic tomato sauce is a must, and tomatoes are high in vitamin C, potassium, the antioxidant lycopene, and carnitine — which helps the body burn fat! Then, you can add mushrooms, fresh basil, cherry tomatoes, sliced onions, and even lean protein like skinless chicken breasts.

Once you’ve added your toppings, the pizza goes back into the oven for another 10 minutes or so.

And now you’re ready to devour the fruits and veggies of your labor. 

Zucchini crust pizza: another delicious idea from the Red Mountain Clean Eating Kitchen!

For more great recipes for clean eating the Red Mountain Way, visit

Author Image

Jan D’Atri is Red Mountain’s official Culinary Chef, providing patients with a variety of instructional videos regarding how to cook healthy meals.

With an extensive background in the food industry as a restaurant owner, gourmet food distributor, and cookbook author,  Jan’s expertise is in high demand. In fact, she has been featured in various Phoenix media outlets including radio host on 92.3FM KTAR, Arizona Midday, Sonoran Living, Phoenix Magazine, and more.

Watch more delicious recipes from our RM Clean Eating Kitchen series with Red Mountain’s Culinary Chef, Jan D’Atri and learn to eat clean the Red Mountain Way!