Zucchini Mini Pizzas Recipe

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Zucchini mini pizzas are my absolute favorite healthy twist on traditional pizza. They’re easy, quick, and so delicious you’ll honestly forget you’re eating veggies! I started making these mini pizzas as a way to sneak more vegetables into my family’s meals, and now they’re requested weekly. The zucchini gives the pizza base a fresh, subtle flavor, while the mozzarella cheese, breadcrumbs, and harissa add amazing taste and texture.

These mini pizzas are a fun alternative when you’re craving pizza but still want something nutritious. Plus, they’re versatile enough that you can easily customize toppings based on your mood or what’s in the fridge. I love how crispy the crust gets while still staying tender and flavorful on the inside.

Kids and adults alike will gobble these up—I promise! And, because they’re small, they’re perfect as party snacks, appetizers, or easy dinners. Give these zucchini mini pizzas a try and trust me, you’ll be hooked!

Recipe Tips

Here are a few helpful tips to make your zucchini mini pizzas perfect every single time:

• Don’t skip squeezing the zucchini—removing excess liquid ensures your crust is crispy rather than soggy.
• Make sure your dough isn’t too wet. If it feels sticky, add a touch more flour or breadcrumbs until it shapes easily.
• Keep an eye on your pizzas in the oven, especially near the end, to ensure the crust crisps nicely without burning.

Ingredients:

• 2 cups (around 350g) shredded zucchini, squeezed dry (2 large zucchini, around 1.5 lbs)
• 1 cup (90g) breadcrumbs
• 2 large eggs
• ¼ cup (30g) finely shredded mozzarella cheese (for dough)
• ½ teaspoon coriander
• 1 teaspoon harissa paste (adjust to taste)
• ½ teaspoon salt
• Freshly cracked black pepper, to taste
• 4 tablespoons (30g) plain flour
• Tomato sauce (around 4 tablespoons)
• Additional shredded cheese and toppings of your choice (e.g., pepperoni, mushrooms, bell peppers)

Alternative Ingredients:

• If mozzarella isn’t your thing or you don’t have it handy, cheddar, feta, or parmesan cheese works equally well.
• For gluten-free mini pizzas, swap regular breadcrumbs and flour with gluten-free alternatives or almond flour—these substitutions hold up beautifully.
• If you’re out of harissa paste, no worries; you can use chili flakes, pesto, or even smoked paprika instead for a flavor boost.
• Feel free to get creative with your toppings—add veggies like spinach or cherry tomatoes, protein options like shredded chicken or turkey pepperoni, or even pineapple if that’s your jam (controversial, I know, but delicious!).

Step 1: Prepare Zucchini

Start by peeling the zucchini. Grate it using the larger holes of your grater. Transfer grated zucchini into a cheesecloth, mesh bag, or paper towel, and squeeze out as much liquid as possible. If you have extra time, sprinkle salt over the zucchini and let it sit for about 30 minutes—it’ll release even more water.

Step 2: Mix Your Pizza Dough

Place the squeezed zucchini into a large mixing bowl. Add breadcrumbs, eggs, finely shredded mozzarella cheese, coriander, harissa paste, salt, pepper, and plain flour. Mix thoroughly with your hands or a spoon until a cohesive dough forms.

Step 3: Form the Mini Pizza Bases

Preheat your oven to 190°C (375°F). Take about a tablespoon of dough, place it onto a baking tray lined with parchment paper, and flatten gently into mini pizza shapes (approximately 1 cm thick). Continue until all dough is used up.

Step 4: Add Pizza Toppings

Spread tomato sauce evenly onto each mini pizza base. Sprinkle with your preferred shredded cheese, and add your favorite pizza toppings—pepperoni, mushrooms, or peppers are great choices!

Step 5: Bake Your Mini Pizzas

Bake the mini pizzas at 190°C (375°F) for about 15 minutes. Keep an eye on them—they should look crispy around the edges. If the crust still feels soft after 15 minutes, pop them back in the oven for another 5 minutes.

How to Conserve the Recipe

These zucchini mini pizzas are fantastic for meal prep or quick snacks throughout the week. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop them back into the oven at 180°C (350°F) for 5–7 minutes—they’ll crisp right back up!

These pizzas freeze perfectly, too. To freeze, place cooled pizzas individually wrapped in parchment paper or cling film into a freezer-safe container or bag. They’ll keep well frozen for up to three months. When you’re ready to eat, thaw overnight in the fridge or reheat directly from frozen in the oven for 10-12 minutes. Honestly, they taste just as delicious as when you first made them!

Different Ways to Serve the Dish

Zucchini mini pizzas are incredibly versatile, which is one of the many reasons I love them. They’re perfect as an appetizer or finger food for parties or casual get-togethers; guests can easily pick them up and enjoy without utensils.

Kids absolutely love these, making them an excellent choice for birthday parties, playdates, or even a fun after-school snack. They also work great as a nutritious lunch or quick dinner paired with a fresh salad or some roasted veggies on the side. Pack them cold in lunch boxes—both kids and adults enjoy them this way, making lunchtime fun and easy.

If you’re hosting brunch or a casual gathering, serve these mini pizzas alongside dips or a cheese platter for a crowd-pleasing option that’s both tasty and satisfying. Whichever way you choose to serve them, zucchini mini pizzas always end up being a delicious hit!