Only 2 Ingredients zucchini pizza saved my weeknight sanity more times than I can count. You know those evenings when you want something cheesy and cozy, but your brain is done, your sink is full, and the idea of dough feels like homework. This is my back-pocket trick that comes together fast, uses what I usually have, and still tastes like a little win. It is crisp around the edges, tender in the middle, and satisfies that pizza itch without the fuss. And yes, it is literally two ingredients to make the base, with any toppings totally optional.
Affogato Recipe Variations
The two ingredients you need
I know the header says affogato, but we are absolutely staying in pizza-land. The heart of this recipe is simple: zucchini plus cheese. That is it. I use finely grated zucchini and shredded mozzarella. The zucchini gives a mild, fresh bite and structure, while the cheese binds, crisps, and brings that melty pizza vibe. If you want a firm, sliceable round, go for more cheese. If you like it softer and extra veggie-forward, use a bit more zucchini.
Easy ways to switch it up
The beauty of a two-ingredient base is how flexible it is. Once you master the squeeze and mix, you can riff without thinking. Here are my favorite ways to vary the idea without making it complicated:
Change the shape. Press it into one round for a classic feel, or make small patties for personal mini pizzas. Mini versions are great for kids or snacks.
Change the cheese. Mozzarella is classic for that gooey pull. Cheddar turns it a little sharper and browns more. Parmesan adds a nutty edge and extra crisp. A mix works too.
Go air fryer or oven. Oven is hands-off and great for a bigger round. The air fryer is lightning fast, perfect for minis. If you are into quick snacks, you might also like these crispy air fryer pizza rolls for the same crunchy-cheesy payoff.
Try a cousin crust. If you prefer a different low-carb base now and then, this easy keto cauliflower pizza crust hits the same comfort zone with a different veggie twist.
However you spin it, the core stays calm and simple. That is why I keep coming back to this Only 2 Ingredients zucchini pizza when the week gets busy.
Tips for Making the Perfect Affogato
Step-by-step at a glance
- Grate the zucchini fine. Smaller shreds stick together better.
- Salt lightly and rest 10 minutes. Then squeeze out water like you mean it. Dry zucchini equals crisp edges.
- Mix with shredded cheese until every strand looks coated. Start 1 heaping cup zucchini to 3/4 cup cheese, then adjust.
- Preheat your pan or air fryer. Hot surface sets the crust quickly.
- Press thinly. Aim for 1/4-inch thick. Too thick stays soft.
- Bake or air fry at 425 F until golden, usually 12 to 18 minutes in the oven or 8 to 10 in the air fryer, flipping if you want even browning.
- Top if you like and return to heat for 1 to 2 minutes. Remember, extras are optional so the base stays two ingredients.
Want a speed route for game day or kid snacking. Air fryer minis are dependable and fast. If that style is your thing, you will probably love these homemade air fryer pizza rolls too, which hit the same cozy notes with a different format.
Texture tip. If your mix looks wet even after squeezing, add a tiny handful more cheese. Cheese is your binder and browning agent here.
Pan tip. Line a sheet tray with parchment or use a well-oiled cast iron. Either one helps you flip and slide off cleanly.
Serving tip. Let it cool a couple minutes before cutting so the cheese sets. Patience pays off.
First time I tried this, I expected a soggy mess. Not kidding, it crisped up and my eight-year-old asked for seconds. I felt like a magician with only two ingredients.
With a few small habits, your Only 2 Ingredients zucchini pizza will become a go-to that never lets you down. 
Nutritional Information
Here is a quick estimate for one personal pizza made with about 1 heaping cup packed grated zucchini and 3/4 cup shredded part-skim mozzarella. Your numbers may vary based on cheese type and exact weights, but this gives you a ballpark.
Approx per serving:
Calories: ~220 to 260
Protein: ~16 to 20g
Fat: ~14 to 18g
Total Carbs: ~6 to 8g
Fiber: ~2g
Net Carbs: ~4 to 6g
Sodium depends a lot on your cheese and whether you salted the zucchini. If you are watching salt, rinse the zucchini after salting and squeeze again to reduce it a touch.
I keep this recipe in rotation because it is filling without the heavy slump. It pairs nicely with light mains too. On busy nights I serve a small salad and call it dinner. If you are tracking macros or doing low-carb, this base plays nicely with clean sides like zoodles tossed in butter and garlic. For a quick skillet dinner idea that also keeps carbs in check, try this bright and buttery keto shrimp scampi with zoodles.
Always consider personal needs and consult a pro if you are making medical decisions around food.
Common Mistakes to Avoid
What to watch out for
Not squeezing enough water. The single biggest reason for a limp base is excess moisture. Squeeze the zucchini in a clean towel until it looks almost dry.
Pressing it too thick. Keep it thin for crisp edges and an even center. If you prefer a thicker crust, extend the bake time and consider flipping halfway.
Skimping on preheat. A hot oven or air fryer sets the bottom fast and stops steam from pooling.
Using too much cheese. I know, more cheese sounds great. But overdoing it can make the center greasy. Start with a moderate amount and add just enough to bind.
Cutting right away. Give it a short rest so the cheese firms up. Your slices will be cleaner and the texture better.
Optional toppings overload. If you add sauce or veggies, keep them light. You can always pile a side salad on the plate instead. For a fun, flavor-packed side that matches the vibe, check out these air fryer buffalo chicken zucchini skins.
Make these easy fixes once, and your Only 2 Ingredients zucchini pizza will turn out consistently great.
Serving Suggestions
Keep it simple or dress it up a little. Here are easy ways to serve without losing the two-ingredient spirit:
- Minimalist. Slice and sprinkle with a pinch of dried oregano or chili flakes. No sauce needed.
- Fresh pop. Add a few tomato slices and basil after baking for a shortcut Margherita feel.
- Dipper night. Serve with a small bowl of warm marinara for dipping instead of spreading on top.
- Protein partner. Pair with grilled chicken or a quick tuna salad for extra staying power.
- Lunchbox win. Make mini rounds, cool, and pack with a small container of yogurt ranch or pesto.
One more idea. If your crew loves all things pizza like mine, a fun weekend project is trying a big-pan bake like this easy low-carb pizza casserole for the same flavors in a family-style dish.
Common Questions
Can I skip salting the zucchini
You can, but the crust will be softer. Salting and squeezing pulls out water and helps it crisp.
Which cheese works best
Mozzarella gives classic stretch. Part-skim browns nicely without too much oil. Parmesan adds crunch but does not melt as much.
Can I make it in the air fryer
Yes. Press mini rounds on parchment that fits your basket. Air fry at 400 F for 8 to 10 minutes, flipping once if needed.
How do I store leftovers
Keep slices in the fridge up to 3 days. Re-crisp in a hot skillet or air fryer for a few minutes.
Is this truly only two ingredients
The base is just zucchini and cheese. Any herbs, sauce, or toppings are optional add-ons.
A Tasty Little Wrap-Up
When you want pizza comfort with almost zero effort, the Only 2 Ingredients zucchini pizza delivers. It is crisp, melty, and wonderfully flexible, whether you keep it plain or add a little something on top. If you are in a zucchini mood and enjoy creative spins, you might also get inspired by this bright take on summer squash pizza from smitten kitchen. And if you love the magic of two-ingredient simplicity in general, the idea behind this 2-Ingredient Affogato Recipe shows how keeping things simple can still feel special. I hope this little recipe gives you one more easy win on a busy day.
Zucchini Pizza
Ingredients
Base ingredients
- 1 cup grated zucchini, packed Grate finely and squeeze out excess water.
- 3/4 cup shredded mozzarella cheese Use part-skim for a good balance of flavor and texture.
Instructions
Preparation
- Grate the zucchini finely and lightly salt it. Let it rest for 10 minutes.
- Squeeze out excess moisture from the zucchini.
- Mix the grated zucchini with shredded mozzarella cheese until fully combined.
Cooking
- Preheat your pan or air fryer to a hot setting (around 425°F).
- Press the mixture thinly into the desired shape, aiming for about 1/4-inch thickness.
- Bake in the oven for about 12 to 18 minutes until golden or air fry for 8 to 10 minutes, flipping halfway if needed.
- Optionally, add toppings and return to the heat for an additional 1 to 2 minutes.
