Zucchini crust breakfast pizza with eggs and chorizo is the ultimate healthy breakfast pizza—low-carb, high-protein, and seriously satisfying.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Breakfast Recipes
This zucchini crust pizza is breakfast-friendly but I have also made it for lunch and dinner when I had those cheeky cravings.
Think crispy, herby crust made from grated zucchini (surprisingly filling), topped with a thin smear of tomato paste, smoky slices of chorizo, and perfectly cooked eggs baked right into it. It’s savory, it’s hearty, and it doesn’t taste “healthy” in that cardboard kind of way— it tastes like something you’d get at a cool café with $20 brunches.
The crust is naturally gluten-free and can be made dairy-free (I used nutritional yeast, and it still had that cheesy vibe!). Bonus: It’s packed with protein and veggies, and keeps you full for hours. Perfect for a lazy weekend brunch.
👩🍳 You might also like these: lemon zucchini pasta, cheesy zucchini muffins, sausage and zucchini muffins, zucchini noodles, zucchini slice, and even my healthy chocolate zucchini cake.
What You’ll Need
Here is what you’ll need for this breakfast zucchini crust pizza recipe. Find the full measurements in the recipe card below.
For the crust:
- Zucchini – the star of the show! Shred it fine and wring out all the water.
- Eggs – bind everything together.
- Nutritional yeast flakes – cheesy, nutty, dairy-free magic (or swap for Parmesan or Cheddar for an even better texture).
- Garlic, lemon zest, salt, pepper, dried oregano – for flavor and a little zing.
- Tapioca or cassava flour + coconut flour – these give the crust its structure and a light, chewy texture.
- Another crust option is from these sourdough discard recipes.
For toppings:
- Tomato paste – just a thin layer for that pizza essence. The reason I use paste and not pizza sauce is that it’s thicker and doesn’t make the crust more soggy.
- Eggs – cracked right on top, baked to perfection.
- Chorizo sausage – spicy, smoky goodness (pepperoni, ham, or salami also work).
- Cherry tomatoes – bursty little bites of sweetness.
- Pesto – optional but 100% recommended (store-bought or homemade, dairy-free if needed).
- Spring onions/scallions – fresh, punchy garnish to finish it all off.
How To Make Zucchini Crust Pizza With Eggs & Chorizo
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for zucchini crust breakfast pizza.
- Preheat oven to 395°F (200°C). Line a flat tray with baking paper and grease lightly.
- Grate zucchini and squeeze out all the moisture using a towel—get it as dry as possible.
- Mix zucchini with eggs, nutritional yeast, garlic, lemon zest, herbs, and seasoning.
- Add flours and combine to form a sticky batter. Spread into a thin, even rectangle on your tray.
- Bake the crust for 15 minutes until lightly golden and set.
- Remove, spread tomato paste, crack eggs on top, and scatter with chorizo and cherry tomatoes.
- Bake again for 10 minutes or until eggs are just cooked.
- Finish with spring onions and a drizzle of pesto.
Recipe Tips
- Get that crust crisp! Really squeeze out the zucchini—like, arm workout levels of squeezing.
- Want it cheesier? Add Parmesan or cheddar instead of nutritional yeast if dairy isn’t an issue.
- Mix up the protein – Ham, bacon, or even sautéed mushrooms work great here too.
- Add greens – A handful of baby spinach or kale before the second bake is chef’s kiss.
- Crust texture – It’s not as firm as traditional pizza dough but still sliceable and satisfying.
- Storage Tips: Leftovers keep well in the fridge for up to 3 days. Just pop them in a hot oven or air fryer to crisp up again. Not ideal for freezing because of the zucchini base—it tends to get a bit soggy when defrosted.
- Make Ahead Tips: You can bake the zucchini crust ahead of time (up to 2 days in the fridge). Just top and bake when ready to eat. You can also grate and squeeze the zucchini the night before and store it in the fridge.
Serving Suggestions
Serve as-is for a full meal (it’s super filling!) or pair with a green salad for extra crunch. A side of avocado or pickled onions wouldn’t go astray either.
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Ingredients
For the zucchini crust:
- 12 oz zucchini (about 1 large or 1.5 medium), grated, 350 grams
- 2 medium eggs
- 2 tablespoons nutritional yeast flakes or grated Parmesan/cheddar
- ½ teaspoon sea salt
- 1 garlic clove finely grated
- A pinch of black pepper
- Zest of ½ lemon
- 1 teaspoon dried oregano or thyme
- ¼ cup tapioca or cassava flour
- 2½ tablespoons coconut flour
- A little olive oil for greasing
For the toppings:
- 2 tablespoons tomato paste
- 3 medium eggs
- 2 oz chorizo sausage thinly sliced, 56 grams
- 6 cherry tomatoes halved
- A pinch of salt
- Chopped spring onions
- A few tablespoons of pesto dairy-free or regular
Instructions
- Preheat oven to 395°F (200°C). Line a flat baking tray with parchment paper and lightly grease with oil.
- Place grated zucchini in a clean towel or cheesecloth. Squeeze out as much liquid as you can—this is key!
- Add the zucchini to a large bowl with eggs, nutritional yeast, garlic, salt, pepper, lemon zest, and herbs. Mix well.
- Stir in the tapioca and coconut flours until fully combined.
- Spread the mixture evenly on the baking tray into a thin rectangular shape—keep it as uniform as possible.
- Bake for 15 minutes, middle shelf, until slightly golden and set.
- Remove from oven and spread with tomato paste. Crack the eggs on top and scatter chorizo and cherry tomatoes. Sprinkle a little salt.
- Bake for another 10 minutes, or until the eggs are cooked to your liking.
- Garnish with spring onions and drizzle over pesto before serving.
Notes
- Can I make this crust with cauliflower instead of zucchini? Yes! Just sub the zucchini with riced cauliflower (make sure it’s squeezed really well too).
- Is this keto-friendly? It’s lower carb but not strictly keto due to the tapioca/coconut flour. You could experiment with almond flour or just use less starch. All depends on how many carbs you can have.
- Do I have to use chorizo? Not at all. Mix up the protein —pepperoni, cooked bacon, ham, or even sautéed mushrooms are all great options.
- Can I cook the eggs separately? Sure! If you’re picky about runny yolks or want fully cooked eggs, bake them separately and just pop them on at the end.
- Is it freezer-friendly? Not really—the zucchini crust doesn’t hold up well to freezing and defrosting. It tends to get a bit soggy when defrosted. Better to make fresh or just store in the fridge for a couple of days.
- Get that crust crisp! Really squeeze out the zucchini—like, arm workout levels of squeezing.
- Want it cheesier? Add Parmesan or cheddar instead of nutritional yeast if dairy isn’t an issue.
- Add greens – A handful of baby spinach or kale before the second bake is chef’s kiss.
- Crust texture – It’s not as firm as traditional pizza dough but still sliceable and satisfying.
- Storage Tips: Leftovers keep well in the fridge for up to 3 days. Just pop them in a hot oven or air fryer to crisp up again.
- Make Ahead Tips: You can bake the zucchini crust ahead of time (up to 2 days in the fridge). Just top and bake when ready to eat. You can also grate and squeeze the zucchini the night before and store it in the fridge.
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