Zucchini-Crusted Veggie Pizza


Main Dish
Zucchini-Crusted Veggie Pizza

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What's a good way to get the most nutrition out of pizza night? The secret's in the crust. Hint: It's also a great use of zucchini. 

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Servings and Ingredients

Serves 4
1 large zucchini, and/or yellow summer squash, trimmed (about 12-oz.)
1 (6.5-oz.) pkg. Hy-Vee pizza crust mix
2 to 4 tbsp. Hy-Vee all-purpose flour
¼ c. Hy-Vee pizza sauce
½ medium red bell pepper, seeded and thinly sliced into rings
½ medium zucchini, and/or yellow summer squash, thinly sliced
½ c. Hy-Vee shredded mozzarella cheese
¼ c. Hy-Vee shredded Parmesan cheese
Hy-Vee red pepper flakes, for garnish
Fresh oregano, for garnish

Things To Grab

  • Food processor or box grater
  • Medium microwave-safe bowl
  • Plastic wrap
  • Colander
  • Paper towels


  1. Preheat oven to 450 degrees.
  2. Using a food processor or box grater, shred large zucchini; place in a microwave-safe bowl. Cover with plastic wrap and microwave zucchini on HIGH for 5 minutes. Drain in a colander, pressing out as much liquid as you can. Blot zucchini dry with paper towels. Return to bowl.
  3. Stir in pizza crust mix until combined. Turn dough out onto a lightly floured surface and knead until smooth, adding flour if dough is sticky. Cover and let rest about 5 minutes.
  4. Using floured fingers, press dough into a 12-inch square or circle. Spread with pizza sauce and top with bell pepper and zucchini slices. Sprinkle cheeses on top.
  5. Bake for 8 to 10 minutes or until cheese begins to brown and crust is golden brown. Garnish with crushed red pepper and oregano, if desired.

Nutrition facts


280 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 440mg
  • Total Carbohydrates: 42g
  • Protein: 13g

Daily Values

Vitamin A 25%
Vitamin C 110%
Iron 15%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Spring 2016.