Flavorful and delicious, a keto cross between a tart and a pizza. Gluten-free almond flour fathead style crust, with a creamy herbed filling, all topped with sliced zucchini. Add a drizzle of olive oil and you have the perfect Keto Zucchini Tart Pizza.
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Can I tell you something? I’m almost drooling just looking at a picture of this keto zucchini tart pizza. Yes, so true.
However, my other family members have not been as supportive as we pass a month of eating zucchini every day! Well, not quite, but close. The garden is particularly effusive this year. In fact, I have 6 zucchini currently sitting on my counter right now.
I didn’t always enjoy zucchini, but I’ve grown to love it! When I saw a zucchini tart while scanning through Pinterest, I immediately knew I had to make it keto. Truly, I love this dish, and you have to taste to believe me!
At least I won my husband over with it!
So let’s get to it. How do you make a keto zucchini tart pizza?
- baking sheet pans and silicone baking mat sheets (or parchment paper)
- parchment paper
- whisk or fork
- measuring cups and spoons
- pizza cutter or knife
- hand or stand mixer
- a spatula or large spoon
- measuring cups and spoons
- grated mozzarella cheese
- finely ground blanched almond flour
- sea salt
- mayonnaise (sugar-free)
- Dijon mustard
- cream cheese
- garlic granules (or fresh minced)
- black pepper
- dried thyme
- extra virgin olive oil
What makes a tasty meal? A good recipe and mix of flavor. What else?
Good quality ingredients.
When you select your groceries, read the labels and buy organic whenever possible. I recently discovered one of the cans of tomato sauce I’d bought before had added sugar. Really?! It’s tomato sauce!
With zucchini, you can’t get much better than your own garden. However, it’s also good to get at the farmer’s market or select organic at the grocery store.
To make a keto zucchini tart pizza, there are three main components. The first is the almond flour fathead crust. Second, make the easy creamy garlic herbed filling. Last, top it all off with the sliced zucchini, salt and pepper, and a drizzle of olive oil.
💭 Top tip: how to prep zucchini
First of all, it’s important to prep the zucchini. Do this before anything else so it has time to drain the liquid out while the other steps are completed.
Slice the zucchini into rounds about 1/8 of an inch thick, using a mandoline slicer or knife. I love my mandoline slicer and have it out almost all the time during this season of zucchini and cucumber. It was definitely a good purchase for me!
Next, place the zucchini slices in a colander and sprinkle generously with salt. Mix them up with a spoon or spatula. Then let it sit and drain while the other components are prepared.
How to make the keto crust
I’m using the same recipe for the tart crust as my go-to keto pizza crust. It’s a fabulous fathead crust, which simply means it’s made with shredded cheese among other ingredients. This version has butter and almond flour and always turns out well!
To begin, melt the mozzarella cheese and butter in the microwave for thirty seconds. Then, stir it together a bit and if it’s not melted, return to the microwave for 30 more seconds.
If you don’t have a microwave or don’t like using one, this process can also be done on the stovetop. Put the butter in a saucepan first, then the cheese, and melt it on medium-low heat. You should get the same result.
After that, use a mixer to blend the mozzarella cheese and butter together. Then slowly add in the almond flour and salt and mix it together until completely incorporated.
After that, add in the eggs one at a time while mixing until it forms into a sticky dough.
Then, place the dough on a silicone mat or oiled parchment paper and roll it out into a large pizza-sized circle. Or sometimes I like to just use my fingertips to push the dough down and spread it out into the circle. Set aside for now.
At this point, preheat the oven to 350 degrees Fahrenheit. On to the filling.
Garlic herbed filling
First, take a medium-sized bowl and measure in the mayo, cream cheese, Dijon mustard, thyme, garlic, salt, and pepper. Next, mix it all together with a hand mixer or with a fork until completely combined.
Then, spread the mixture on top of the crust dough, leaving about 1/2 to 3/4 of an inch of crust around the outside bare.
Now it’s time to complete the topping and finishing touches.
Take the zucchini out of the colander and pat it dry with kitchen towels or tea towels. Personally, I like to place a towel on the counter, lay out the zucchini rounds, and then put another towel on top. This makes it easy to soak out the extra moisture.
After that, place the zucchini rounds overlapping on the filling. Begin by making a circle starting from the outside round and working into the middle.
The tart should be completely covered with zucchini when the last round is placed in the middle.
After that, drizzle the top with olive oil and then lightly sprinkle on salt and pepper.
⏲️ Baking time
I love how the keto zucchini pizza looks at this point. Step back and admire your work.
Now, it’s ready to go in the oven. Bake it at 350 degrees Fahrenheit for 30 to 40 minutes or until the edges begin to brown. Remove it from the oven, slice, and enjoy!
I like to eat a slice on it’s own for lunch or even add a side salad for a summery meal.
Oh, and bonus! Look how well the bottom of the crust bakes. No soggy bottoms here!
🥣 How to store keto zucchini tart pizza
If for some reason the keto zucchini pizza is not consumed after one dinner, they keep well. Or maybe you want to freeze them in individual servings for future quick meals. This is something I do often.
The keto zucchini tart pizza will keep in an airtight container for five to six days in the refrigerator.
For the freezer, use freezer bags or freezer-approved air-tight containers. Divide into slices, place each in a bag or container, seal, and stack in the freezer. They will be good for up to about a month.
As I mentioned before, this is my go-to keto pizza crust. Therefore, you can top it with just about anything you’d like. Make a traditional pizza with sugar-free marinara sauce, mozzarella, and pepperoni. Or maybe you’re more in a chicken and garlic sort of mood.
Also, it’s easy to change up the filling in the zucchini version. A keto white Alfredo sauce can work well. Or maybe you have dill or other fresh herbs in your garden. Try those out instead of the thyme. It’s fun to mix things up a bit.
📋 Related recipes
- Keto Biscuits – Garlic Parmesan
- Keto Cheddar Focaccia
- Cheesy Keto Zucchini Lasagna
- Keto French Onion Soup
- Best Ever Zucchini Bread
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- 2 cups mozzarella cheese
- 3 tbsp butter
- 2 large eggs
- 1 cup almond flour
- 1/8 tsp sea salt
- 1/4 cup mayo
- 1 tbsp Dijon mustard
- 2 oz cream cheese (room temperature)
- 1 tsp garlic granules (or fresh minced)
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 1 tsp dried thyme
- 1-2 medium zucchini, sliced in 1/8 inch thick discs, salted and drained
- Extra virgin olive oil, to drizzle on top
Prep the zucchini
- Slice the zucchini into rounds 1/8 of an inch thick, using a mandolin or knife.
- Place the slices in a colander and sprinkle generously with salt. Mix them up and let sit and drain while the other components are prepared.
- Melt the mozzarella cheese and butter in the microwave for thirty seconds. Stir and if not melted return to the microwave for 30 more. (This can also be done on the stovetop.)
- Use a mixer to blend the mozzarella cheese and butter together. Then slowly add in the almond flour and salt. After that, add in the eggs one at a time until it forms into a sticky dough.
- Place the dough on a silicone mat or oiled parchment paper and roll it out into a large pizza-sized circle. Or use fingertips to push it down and spread the dough out into the circle. Set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Take a medium-sized bowl and measure in the mayo, cream cheese, Dijon mustard, thyme, garlic, salt, and pepper.
- Mix it all together with a hand mixer or with a fork until completely combined.
- Spread the mixture on top of the crust dough, leaving about 1/2 to 3/4 of an inch of crust around the outside bare.
- Pat the zucchini dry with a kitchen towel or cheesecloth. Place them overlapping on the filling in circles from the outside round working into the middle. The tart should be completely covered with zucchini.
- Drizzle the top with olive oil then lightly sprinkle on salt and pepper.
- Bake at 350 degrees Fahrenheit for 30-40 minutes or until the edges begin to brown.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 246Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 282mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 8g
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.