Zucchini Ricotta Pizza

Yield: Makes 2 pizzas (about 6 slices per pizza)

Zucchini Ricotta Pizza

This pizza has an awesome flavor combination. The zucchini, basil, walnuts, and ricotta all work beautifully together.


For the Crust
  • 3 cups shredded mozzarella
  • 4 tablespoons cream cheese
  • 1 1/2 cups almond flour
  • 2 teaspoons xanthan gum
  • 2 eggs
  • 2 teaspoons dried yeast, mixed in 2 tablespoons warm water and set aside for a few minutes
For the Toppings
  • 1/2 cup mayo (divided in half for each pizza)
  • 1/2 cup pesto (divided in half for each pizza)
  • 2 cups mozzarella (1 cup on each pizza)
  • 1/4 cup walnuts (divided in half for each pizza)
  • 1/2 cup ricotta (divided in half for each pizza)
  • basil garnish


For the Crust
  1. Melt your mozzarella and cream cheese in the microwave for one minute, remove and stir, then microwave again for another minute. You don’t want to see any visible cheese shreds.
  2. Mix your almond flour xanthan gum, eggs, and yeast mixture in your food mixer with the paddle attachment. Add melted cheese mix and mix for about 10 minutes or until completely incorporated. Scrape down the sides of the bowl as necessary. 
  3. Divide in two and roll out in between two sheets of parchment. Remove top layer of parchment and transfer to baking sheet. Bake at 400 for about 12-14 minutes. Remove and add toppings.
For the Toppings
  1. When pizza is done baking, add all toppings to the crust. Bake again for about 3-5 minutes or until the cheese is melted.


about 5.5 grams of carbs per slice
Created using The Recipes Generator
Pizza, DinnerKarissa Long