Spiralized Potato and Zucchini Pizza Bianca with Charred Corn

Spiralized Potato and Zucchini Pizza Bianca with Charred Corn

I wish you could insert pizza emojis into blog posts. Is that a thing/possible?

I’ve been on a real spiralized pizza kick lately, starting with my mini-pizzas made with the sweet potato noodle bun.

Today, we’re making a larger pizza, using spiralized Russet potatoes. It’s vegetarian, flavorful, and packed with summer flavor.

If you missed it, I actually had this for dinner the other week – one slice is honestly enough, it’s filling! But, if you’re looking to have a pizza feast but don’t want to go off that healthy track, this is the pizza to make!

Spiralized Potato and Zucchini Pizza Bianca with Charred Corn

Don’t be intimidated by this recipe – it’s much easier than you think! It’s actually easier (but not as cute) as my mini-pizzas. All you need to do is:

  • cook the noodles in a skillet,
  • toss the noodles with eggs,
  • reposition the eggs in the skillet so they’re spread out like a crust,
  • bake in the oven!

Then, your crust is made and you can add whatever toppings your heart desires. I stuck with a vegetarian, summer theme – using creamy ricotta, gooey mozzarella, basil, red pepper flakes, corn, and of course, spiralized zucchini!

Spiralized Potato and Zucchini Pizza Bianca with Charred Corn

Once you nail the crust, you’ll have a gluten-free pizza option all year round (use sweet potato noodles in the winter!)

My one major tip is that if you are using tomato sauce, add the tomato sauce AFTER the cheese base. Otherwise, the tomato sauce will leak too much into the crust and cause it to be soggy and eventually, fall apart.

Other than that – enjoy! Make sure to use the hashtag #inspiralizedpizza if you make this!

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 2 reviews
Spiralized Potato and Zucchini Pizza Bianca with Charred Corn
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 2 large Russet potatoes, peeled, Blade D
  • salt and pepper
  • ½ teaspoon garlic powder
  • 3 medium eggs, beaten
  • kernels from 1 ear of corn
  • ½ small zucchini
  • 4-5 oz shredded mozzarella cheese
  • 6 teaspoons ricotta cheese
  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the olive oil in an oven-proof 12” skillet. Once oil is shimmering, add the potato noodles and season with salt, pepper and garlic powder. Toss until cooked and wilted and lightly browned, about 10 minutes and then transfer to a medium mixing bowl. Let cool for 1 minute and then add in the egg and toss well to combine.
  3. Transfer the noodles back into the skillet, spreading them out to cover the bottom of the skillet. Place the skillet back over medium-high heat and cook for 5 minutes or until bottom is set. Transfer the skillet to the oven and bake for 10 minutes or until the egg is cooked and the noodles are set and appear firm when pressed down with the back of a spatula. Ideally, the crust should start to brown and perhaps some of the edges are crispy.
  4. As the crust cooks, heat the remaining oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt and pepper. Cook until bright yellow and fork tender, about 3 minutes. Set aside.
  5. Also, meanwhile, slice the zucchini piece halfway through lengthwise, careful not to pierce through the center. Spiralize using Blade A and set noodles aside.
  6. Remove the skillet from the oven and sprinkle with mozzarella cheese, leaving about 1” from the ends for a crust. Season with pepper and then place teaspoon dollops of the ricotta over the mozzarella. Then, sprinkle with corn and layer with zucchini slices. Cook for 5-10 minutes or until mozzarella melts.
  7. Once pizza is finished, garnish with parmesan cheese, red pepper flakes, and pepper. Serve straight out of the skillet!

Spiralized Potato and Zucchini Pizza Bianca

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The Inspiralizer by inspiralized

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  1. This looks fabulous!!

  2. This looks great. I can’t have wheat, so I’m always on the lookout for a good substitute. Do you think cashew cheese would work on this, I can’t do dairy either, and I love the cashew cheese, but not sure how it would act on top of the potatoes. What’s your best guess?
    Thanks, Carol

    • I make cashew cream a lot. I think it do fine; just add it after you’re done baking the crust so that the oven doesn’t mess with the consistency

  3. This looks perfect! Sadly, I tried to make a vegan version but all the egg substitutes I’ve tried failed and I ended up just having the noodles all mixed up as I was unable to form a crust or keep them together :( I guess in this case is not (yet) possible to veganize this dish. Nevertheless it looks great and a diferent alternative as a vegetarian meal *

  4. I made this for dinner last night – it was delicious! And it’s so easy to prepare I plan on making it often. Thank you so much for this – and all the wonderful recipes you share. Love my spiralizer!

  5. This was wonderful! I will make this again!

  6. Sarah Holtermann :

    This is just a general question about spiralizing and storing the meals. I have just started and bought the book. Can these meals store for a bit in the fridge? I am only cooking for myself and I would love to be able to only cook once for the week and have it last since a lot of these recipes have 4 or more servings. Can any of these meals be stored in the fridge without getting soggy? I tried to store zoodles overnight in the fridge in the beginning but it didn’t work and became soggy. Any tips/advise would be wonderful ! Thanks.

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