Preheat oven to 375 degrees.

Place piece of parchment paper on baking sheet.

Shred zucchini and wrap/strain through cheesecloth or clean dish towel until no more liquid releases upon wringing the cloth/towel.

Place zucchini and egg in mixing bowl and stir together. IF you're adding grated parmesan or romano, now is when you would add it. In another bowl mix dry ingredients together and slowly turn into zucchini/egg mixture.

Form into a ball and tip onto parchment paper. Dip your hands in bowl of water or under faucet and slowly spread into circle of desired size. Our pizza crusts were 10"-12" each. When your hands begin to stick, rinse them again and go back to spreading the crust until complete.

Place crust alone in oven to pre-bake for about 20 minutes.

While crust is pre-baking, prepare your toppings. We used black olives, canadian bacon, and shredded goat cheese. For one of them we also added garlic sautéed swiss chard.

When crust is done with pre-bake, add toppings and bake again until golden around edges, another 14-20 minutes, depending upon toppings and thickness of crust.