Step 1

Preheat oven to 350°.

Step 2

Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.

Step 3

Increase oven temperature to 450°.

Step 4

Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.

Step 5

Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)

Step 6

Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges.

Step 7

Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.

Step 8

Reduce heat to 400°.

Step 9

If possible, let the crust cool for extra crispy results.

Step 10

Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.

Step 11

Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!