Step 1

Preheat the oven to 450 degrees F (232 degrees C).

Step 2

Shred the zucchini using a cheese grater. I used the smallest sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the pizza crust, use a larger sized hole on the grater. You should end up with about 1.5 cups of packed shredded zucchini.

Step 3

Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with around 3/4 cup of packed shredded zucchini.

Step 4

Add the zucchini to a bowl along with the other ingredients. Mix well until combined.

Step 5

Scoop out 1/2 tablespoon sized portions into a silicone mini muffin pan. Use the back of a spoon to press down the mixture into the mini muffin tins to form the crust.

Step 6

Bake the crusts for 15 minutes, or until the edges begin to slightly brown.

Step 7

Remove them from the oven and sprinkle in the remaining cheese. Top each mini bite with 3 pieces of mini pepperoni (or topping of choice). Place the zucchini pizza bites back into the oven for an additional 3 minutes so that the cheese can fully melt.