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Note you will also need a square of cheese cloth to complete this recipe.
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First you need to remove as much moisture as possible from the shredded zucchini.
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Do this by gathering it into the square of cheesecloth, holding it over the sink, and squeezing until all of the liquid is removed.
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You can also use paper towels.
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Once youve done this, generously sprinkle the zucchini with salt and let it sit on a sheet of paper towels for at least 30 minutes (the longer the better).
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Remove additional moisture a second time, after its had a chance to sit.
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Sprinkle it with some additional salt and let it sit again, for another 30 (or more) minutes.
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Remove any excess moisture a third time.
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Preheat oven to 375 F. If you have a pizza stone, place it in the oven to preheat.
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In a large bowl, mix the zucchini with the egg and cheese, until well combined.
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It will feel very moist but have faith!
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Form into your preferred pizza crust size and thickness and place on a baking sheet or on the heated stone.
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Put it into the oven and let it bake for about 25-30 minutes.
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Remove it from the oven and if it feels firm enough, flip it over.
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If not, cook for about 10 minutes longer and try again.
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Once flipped, cook the crust for another 20 or so minutes, until its reached your desired level of firmness.
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Remove crust from the oven and top with your favorite toppings.
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Place it back in the oven and let it bake until toppings are warm and melted.
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Remove it from the oven and serve!
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Delish, I tell you!
