Gluten-Free • Low-Carb • High-Protein • No Flour

This recipe recreates the savory zucchini-and-carrot bake shown in your image. It has a soft, cheesy center with golden, crisp edges and works well as a light lunch, breakfast, or dinner.

🛒 Ingredients

For the vegetable base

• 2 medium zucchini — about 400–450 g
• 1 medium carrot — about 80–100 g
• ½ small red onion — about 50 g
• 2 eggs
• 100 g mozzarella cheese, shredded
• 30 g Parmesan cheese, finely grated
• 2 tbsp fresh dill, chopped
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp black pepper
• ¼ tsp salt

For the topping

• 50–75 g mozzarella, shredded
• A few thin slices of zucchini
• 1 tbsp chopped fresh dill
• Optional: a little Parmesan for extra browning

👩‍🍳 Detailed Method

1. Grate the vegetables

Coarsely grate:

• zucchini
• carrot

Finely slice or grate the red onion.

Place everything in a large bowl.

2. Remove excess water — VERY IMPORTANT

Zucchini contains a lot of water, and this is the most important step for getting a pizza-like texture.

Sprinkle the grated zucchini with a small pinch of salt and leave it for 10 minutes.

Then squeeze the vegetables firmly using:

• clean kitchen towel,
• cheesecloth, or
• your hands.

Remove as much liquid as possible.

Don’t skip this step. If the zucchini remains watery, the finished crust can become soft and difficult to slice.

3. Make the batter

In a large bowl, whisk together:

• 2 eggs
• mozzarella
• Parmesan
• garlic powder
• oregano
• black pepper
• dill

Add the squeezed zucchini, carrot and onion.

Mix thoroughly.

The mixture should be moist but not watery.

4. Form the crust

Preheat your oven to 200°C / 400°F.

Line a baking tray with parchment paper.

Transfer the mixture onto the tray and spread it into a round pizza shape approximately:

22–25 cm (9–10 inches) wide

Keep it around 1–1.5 cm thick.

Press the mixture firmly with the back of a spoon or spatula.

5. First bake

Bake at:

200°C / 400°F for 20–25 minutes

The edges should become golden and the center should feel set.

6. Add the topping

Remove the crust from the oven.

Sprinkle with:

• 50–75 g mozzarella
• zucchini slices
• fresh dill
• optional Parmesan

Return to the oven.

7. Final bake

Bake another 7–10 minutes, until the cheese is melted and golden.

For a more browned top, switch to the broiler/grill for 1–2 minutes at the end.

Watch it carefully because cheese can burn quickly.

8. Rest before slicing

Allow the pizza to rest for 5–10 minutes.

This is important because the cheese and egg mixture continues to firm up as it cools.

Cut into 6–8 wedges and serve.

📊 Approximate Nutrition

Using the quantities above and assuming the pizza is divided into 6 slices:

Whole pizza

• Calories: ~850–900 kcal
• Protein: ~65–70 g
• Carbohydrates: ~35–40 g
• Fiber: ~8–10 g
• Net carbs: ~27–32 g
• Fat: ~50–55 g

Per 1/6 pizza

• Calories: ~140–150 kcal
• Protein: ~11–12 g
• Carbohydrates: ~6–7 g
• Fiber: ~1–2 g
• Net carbs: ~4–5 g
• Fat: ~8–9 g

These are estimates; cheese and egg brands can substantially change the numbers.

🌾 Gluten-Free Information

This recipe is naturally gluten-free because it contains no:

• wheat flour
• breadcrumbs
• regular pizza dough
• semolina

However, if you have celiac disease or a medically diagnosed gluten allergy, check the labels on packaged cheese, seasonings and other ingredients for gluten/cross-contamination statements.

🥜 Nut & Allergen Information

Nuts

The recipe contains no nuts by default:

• no almonds
• no walnuts
• no cashews
• no peanuts
• no pistachios
• no pecans

Main allergens

The recipe contains:

• Eggs
• Milk/dairy

Mozzarella and Parmesan are dairy products.

For a nut allergy, also check packaged cheese and seasonings for facility/cross-contact warnings.

🔄 Easy Variations

Higher protein

Replace some of the mozzarella with:

• low-fat cottage cheese
• grated low-fat mozzarella
• additional Parmesan

You can also add 100 g cooked shredded chicken to the topping.

Lower calorie

Use:

• reduced-fat mozzarella
• less Parmesan
• plenty of zucchini and carrot

Extra crispy

After squeezing the zucchini, spread the crust thinner—around 8–10 mm—and bake until deeply golden.

Mediterranean version

Add:

• chopped tomato
• oregano
• olives
• feta
• fresh dill

Spicy version

Add:

• ½ tsp chili flakes
• ¼ tsp smoked paprika
• sliced jalapeño

❓ Q&A

Why is my crust soggy?

Almost always because the zucchini retained too much water.

Squeeze it aggressively before mixing. You can even squeeze it twice.

Can I make it without Parmesan?

Yes. Replace it with another 30 g mozzarella, although Parmesan adds more flavor and helps browning.

Can I use cheddar?

Yes. Cheddar works particularly well and gives a stronger flavor.

A mozzarella + cheddar combination is excellent.

Can I use an air fryer?

Yes.

Form a smaller crust that fits your basket and cook around 180°C / 350°F for 12–18 minutes, checking toward the end. Add the cheese topping near the end so it doesn’t over-brown.

Can I prepare it ahead?

Yes. Bake the vegetable crust, cool it completely, refrigerate it, then add toppings and reheat when needed.

It should keep refrigerated for approximately 3 days in a sealed container.

Can I freeze it?

Yes. Cool completely, cut into portions, wrap well and freeze.

For best texture, reheat from frozen in an oven or air fryer rather than microwaving.

Can I omit the carrot?

Yes. Replace it with additional zucchini, but remember that zucchini contains more water, so squeeze it particularly well.

Can I use only egg whites?

Yes, although whole eggs provide more richness and help the crust set.

Is this keto?

Not necessarily. Although it is low in carbohydrates compared with traditional pizza, the carrot and onion contribute carbohydrates. If you’re following a strict ketogenic diet, calculate the carbohydrates using your specific ingredients and portion size.

Why does my crust fall apart?

It may need:

• more egg,
• more cheese,
• better squeezing of the zucchini, or
• additional baking time.

Allowing it to rest for 5–10 minutes before cutting also makes a big difference.

Can I make it without cheese?

You can, but cheese contributes both structure and binding. A completely cheese-free version will have a much softer texture and may require a different binder.

What should I serve with it?

For a complete meal, serve it with:

• cucumber-tomato salad
• leafy green salad
• Greek yogurt dip
• garlic yogurt sauce
• grilled chicken
• roasted vegetables

Best tip for matching the photo: squeeze the zucchini until you think you’ve removed enough water—and then squeeze it one more time. That’s the biggest difference between a firm, sliceable crust and a watery zucchini bake. 🥒🍕