Spiralized Potato and Zucchini Pizza Bianca with Charred Corn

gluten freevegetarian
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!


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.

Screen Shot 2016-07-07 at 11.15.58 AM

Spiralized Potato and Zucchini Pizza Bianca with Charred Corn

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Spiralized Potato and Zucchini Pizza Bianca with Charred Corn


  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 2 large Russet potatoes peeled, Blade D
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 3 medium eggs beaten
  • kernels from 1 ear of corn
  • 1/2 small zucchini
  • 4-5 oz shredded mozzarella cheese
  • 6 teaspoons ricotta cheese


  • Preheat the oven to 400 degrees.
  • 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.
  • 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.
  • 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.
  • Also, meanwhile, slice the zucchini piece halfway through lengthwise, careful not to pierce through the center. Spiralize using Blade A and set noodles aside.
  • 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.
  • 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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Carol says:
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
Anonymous says:
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
M says:
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 *
Ali Maffucci says:
Sorry to hear that! I haven't tried any vegan egg replacers, but if I do, I'll be sure to let you know!
Julia Smith says:
What replacements have you tried? I see a few people online suggesting chickpea flour & water mixed together, as well as commercially produced 'egg replacers'.
Cathy Schwartz says:
Try aquafaba, the liquid that is in a can of chickpeas. Here's a website taht explains it: http://aquafaba.com/
Luann says:
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!
Laura says:
This was wonderful! I will make this again!
Sarah Holtermann says:
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.
Sophia says:
Hi Ali, This looks amazing! Just wondering, what would you suggest using instead a potato/sweet potato in this recipe? Would a swede (rutabaga to you!) or celeriac work do you think? Thanks oh and by the way, everyone at my work now spiralizes and I've showed them all your website and they're obsessed! So you've got some new fans! Sophia :) x

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you