Zucchini Pizza

  • Author: Erin Alderson
  • Prep Time: 60 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 2 1x



  • divider Dough
  • 1/2 cup warm water
  • 2 teaspoon yeast
  • 2 tablespoon honey
  • 2 teaspoon salt
  • 11 1/4 cup wheat flour
  • divider Zucchini Sauce
  • 1 cup zucchini
  • 2 tablespoon greek yogurt
  • 1/2 tablespoon fresh basil
  • 1 tablespoon fresh chives
  • 1/4 cup parmesan
  • divider Topping
  • 2 none roma tomatoes
  • 34 none zucchini flowers
  • 1/21 cup mozzarella
  • 1/4 cup parmesan


  1. In the bowl of a stand mixer, combine water, honey, and yeast. Stir and let sit until yeast becomes active and mixture looks foamy. Add in remaining ingredients, using only 3/4 cup of flour, and begin to mix with dough hook. As dough comes together, add as much extra flour as you need so that dough begins to pull away from the side of the bowl. Once dough has enough flour, let mixer run for 5-8 minutes longer in order to knead dough. Once done, spray with oil and set aside. Let rest for 45 minutes.
  2. Preheat oven to 425˚. Roughly dice zucchini and roast for 20-22 minutes until zucchini is slightly browned and soft. Place in a food processor and add remaining sauce ingredients. Pulse until sauce is creamy.
  3. Once dough has risen, roll out into one large circle or two smaller circles. Spread zucchini sauce onto crust, top with flowers and tomatoes, and top with remaining cheese. Bake for 15-20 minutes until cheese is browned and crust in crispy.