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Zucchini Waffle Pizza

A great alternative to traditional, carb-heavy pizza crust! What's even better is making these pizzas on a waffle iron for a fun and healthy pizza night!


  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • Chopped fresh basil, optional

  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry

  • 1 cups shredded part-skim mozzarella cheese, divided

  • 1/2 cup egg substitute or 2 large eggs, lightly beaten

  • 1/4 cup all-purpose flour or gluten-free flour

  • 1/4 teaspoon salt


  1. Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.

  2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs, and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted 10-15 minutes. Sprinkle with chopped fresh basil, if desired.


  • I like to use the medium cut on my box grater for the zucchini. 2 cups will be about 2 large zucchini. When I squeeze my 2 cups of zucchini dry, I can usually get about 1/3 cup of moisture out of them. The more you can extract, the better the crust will turn out.

  • Getufit is promoting proper nutritional balance for the zucchini crust only. Toppings should be counted as extra.


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