Zucchini Pizza Bites

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Satisfy your pizza craving with these healthy zucchini pizza bites. They’re coated in an almond flour mixture, baked and then broiled with the sauce, cheese and toppings.

I’ve found the next best thing to happen to pizza since cauliflower pizza crust… zucchini pizza bites!

They’re prepared similar to how I make my baked eggplant parmesan with an almond flour coating and they’re so tasty. Everyone in our house loves them including my daughter, Olivia, who is 20 months old so they’re toddler approved too. I know your family is going to love them as well.

Zucchini pepperoni pizza bites on a plate.

These pizza bites remind me of bagel bites, only MUCH healthier with a veggie base!

Ingredients measured out to make zucchini pizza bites: egg, zucchini, almond flour, Italian seasoning, pizza sauce, salt, garlic powder, mozzarella and a pepperoni stick.

Here’s What You Need

  • zucchini – this recipe is perfect to use up the abundance of zucchini that’s likely exploding from your garden! You need 2 medium zucchini.
  • egg – you’ll whisk the egg up and this will be your egg wash before coating the zucchini slices, which helps the almond flour stick.
  • almond flour – to give the zucchini a delicious, slightly crunchy texture.
  • garlic powder – one of my staple savory spices… say that three times fast!
  • salt – brings all of the flavors together!
  • Italian seasoning – compliments the pizza flavor perfectly.
  • pizza sauce – make your own using my homemade pizza sauce recipe or use store-bought. Just watch out for added sugar in the store-bought versions.
  • mozzarella cheese – sprinkle on a little mozzarella cheese for the perfect bite. You can omit this or use dairy-free cheese if needed.
  • turkey pepperoni Chomps – I love using sliced turkey pepperoni meat sticks as mini pepperoni for these little pizzas! They’re the perfect size, but if needed you can swap for traditional mini pepperoni, sausage or tempeh sausage as well. You’ll just want to make sure these items are chopped into small pieces.
Side by side photos of a person dipping a zucchini slice in egg and then in seasoned almond flour.
Zucchini slices covered in seasoned almond flour breading on a cookie sheet.
Unbaked zucchini pizza bites on a cookie tray.

Substitutions & Notes

The best thing about pizza is how customizable it is and zucchini pizza bites are no different!

  • Dairy-free – skip the cheese or use a dairy-free cheese instead! There are some great vegan mozzarella brands on the market now.
  • Nut-free – if you’re allergic to nuts, you can use breadcrumbs instead.
  • Vegetarian – ditch the meat and add extra veggies or try tempeh sausage.
  • Vegan – I haven’t tried this, but according to a quick search, flaxseed eggs work as an egg wash before breading! Try a flaxseed egg in place of a traditional egg and skip the cheese to make these bites vegan.
  • Swap the sauce – in the mood for a different sauce? Go wild! These would be delicious with traditional pesto or sun-dried tomato pesto!
  • Add veggies – feel free to add extra veggies on these little bites! I love them with sautéed peppers, onions and mushrooms. Just chop the veggies into small pieces.
  • Try different meat – Any type of protein works on these bites! Feel free to swap out for your favorite.
Spatula holding a zucchini pizza bite.

Can You Make Them in Advance?

Yes! If you want to make these ahead of time I would bread and bake all of the zucchini pieces first. When you’re ready to enjoy, simply add the toppings and broil for 4-5 minutes.

Zucchini pepperoni pizza bites on a plate.

How to Store Leftovers

From my experience, anything breaded tends to lose its crispiness in storage but that doesn’t mean I don’t do it! Store any leftovers in an airtight container in the refrigerator for 3-5 days. To reheat, I recommend using a toaster oven or conventional oven to get some of that crisp back!

More Zucchini Recipes to Try

Looking For More Pizza Recipes?

3.85 from 26 votes

Zucchini Pizza Bites

Satisfy your pizza craving with these healthy zucchini pizza bites. They're coated in an almond flour mixture, baked and then broiled with the sauce, cheese and toppings.
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12 bites

Ingredients  

  • 2 medium zucchinis
  • 1 egg, whisked
  • ¾ cup almond flour
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 teaspoon Italian seasoning
  • cup pizza sauce, scant ½ Tablespoon each
  • ¾ cup shredded mozzarella cheese
  • 2 Italian Chomps meat sticks, thinly sliced

Instructions 

  • Slice each zucchini in 1/4 inch thick rounds, trying to keep them all around the same size.
  • Line two baking sheets with parchment paper and grab two shallow bowls. Whisk the egg in one bowl and mix together almond flour, garlic powder, salt and Italian seasoning in the other.
  • Dip each zucchini slice into the egg wash and shake off any excess before sprinkling the almond flour mixture on each side of the zucchini. Don't dredge the zucchini in the almond flour mixture or it will start clumping.
    Person dipping a zucchini slice in seasoned almond flour.
  • Place coated zucchini pieces onto prepared baking sheet and repeat with remaining zucchini slices until done.
    Zucchini slices covered in seasoned almond flour breading on a cookie sheet.
  • Bake at 400°F for 30-40 minutes, flipping half way through. Remove from oven.
  • Turn oven to broil and add pizza sauce, cheese and mini pepperonis to each pizza bite.
    Unbaked zucchini pizza bites on a cookie tray.
  • Broil for 4-5 minutes total or until cheese is bubbling and turning golden brown. Remove from oven and cool.
  • Sprinkle on crushed red pepper and Italian seasoning for serving, if desired.

Notes

  • Dairy-free – skip the cheese or use a dairy-free cheese instead! There are some great vegan mozzarella brands on the market now.
  • Nut-free – if you’re allergic to nuts, you can use breadcrumbs instead.
  • Vegetarian – ditch the meat and add extra veggies or try tempeh sausage.
  • Vegan – I haven’t tried this, but according to a quick search, flaxseed eggs work as an egg wash before breading! Try a flaxseed egg in place of a traditional egg and skip the cheese to make these bites vegan.
  • Swap the sauce – in the mood for a different sauce? Go wild! These would be delicious with traditional pesto or sun-dried tomato pesto!
  • Add veggies – feel free to add extra veggies on these little bites! I love them with sautéed peppers, onions and mushrooms. Just chop the veggies into small pieces.
  • Try different meat – Any type of protein works on these bites! Feel free to swap out for your favorite.

Nutrition

Serving: 4bites | Calories: 190kcal | Carbohydrates: 6g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 704mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: zucchini pizza
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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27 Comments

  1. 5 stars
    Brittany there are SO good! I was happy to see the 4 leftover in the kitchen I could scarf after our guests left. 😆

    1. Ah thank you so much! I am glad you are loving these are they turned out amazing for you. Thank you for your review + star rating, I really appreciate it!

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