Zucchini Pizza Bites
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Published Aug 09, 2021, Updated Jul 09, 2024
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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.
These pizza bites remind me of bagel bites, only MUCH healthier with a veggie base!
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.
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.
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.
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
- Baked Zucchini Fries
- Zucchini Noodle Fettuccine Alfredo
- Pesto Zucchini Noodles with Chicken
- Zucchini Boats
- Healthy Zucchini Muffins
- Healthy Zucchini Bread
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Zucchini Pizza Bites
Ingredients
- 2 medium zucchinis
- 1 egg, whisked
- ¾ cup almond flour
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoon Italian seasoning
- ⅓ 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.
- Place coated zucchini pieces onto prepared baking sheet and repeat with remaining zucchini slices until done.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
These look amazing, but I’m not sure about the cook times. At the top of the recipe it says 17 minutes cook time. Then for the almond covered zucchini part it says “Bake at 400°F for 30-40 minutes, flipping half way through.” And then “Broil for 4-5 minutes”. What am I not understanding? Also, cooking zucchini at that heat level for half an hour seems like a lot. Don’t they get all soft and mushy? Thanks.
Hi Freddi! Thank you for catching that, I just updated the blog post. It should be 30 minutes, not 17. Hope you enjoy this recipe!
Brittany there are SO good! I was happy to see the 4 leftover in the kitchen I could scarf after our guests left. 😆
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!