This 3 Cheese Zucchini Pizza is loaded in zucchini slices, with a cheesy base of seasoned cream cheese, parmesan, and mozzarella cheese. Be warned…this veggie pizza won’t last long!
1 pound pizza dough
1 1/2 pounds zucchini, 1/8″ thick slices
3/4 – 1 teaspoon salt
2 tablespoons olive oil, divided
8 ounces cream cheese, room temperature
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
Place sliced zucchini slices in a large colander set on a bowl. Sprinkle zucchini with salt and toss to ensure all slices get salt on them. Allow the slices to release moisture for about 30 minutes, tossing occasionally. Turn zucchini out onto a large plate lined with paper towels. With additional paper towels, pat the slices dry. Place zucchini slices in a bowl, drizzle with 1 tablespoon of olive oil and toss to coat.
Preheat oven to 425 degrees F. Grease a large pizza pan (we used a 14″ pizza pan).
In a small bowl, place cream cheese, Italian seasoning, garlic powder and pepper, and Parmesan cheese. Using a hand mixer, beat ingredients on low until combined.
Press and stretch the pizza dough onto your prepared pizza pan, all the way to the edges. Spread cream cheese mixture over the pizza dough, leaving approximately 1″ on the edges uncovered. Sprinkle the mozzarella cheese evenly on top of the cream cheese mixture.
Layer the zucchini slices, overlapping if necessary, on top of the cheese layers. Continue adding zucchini slices until the pizza is covered or all slices have been used. Drizzle 1 tablespoon of olive oil on top of the zucchini slices.
Bake in preheated oven for 12-15 minutes or until crust is golden brown. Cut into 8 slices and serve.
Keywords: zucchini, homemade pizza, veggie pizza recipe, summer squash, cream cheese