Paleo Vegan Zucchini Pizza Crust

Ingredients:
2 medium zucchinis or 3 small ones
¼ t sea salt
½ t dried basil
½ t dried oregano
½ t garlic powder or 2 garlic cloves, minced
½ t dried rosemary
fresh pepper, to taste
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs - 2 T flax meal and 6 T water)

Directions:
Preheat oven (with a pizza stone in it if you have one) to 450F.
Cut the tops and bottoms off the zucchinis.
Shred the zucchinis. You can use a food processor or a grater.
Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
Remove from the steamer or microwave and pour onto a kitchen towel or nut milk bag.
Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
Mix the zucchini with the rest of the ingredients in a medium bowl.
Place a greased piece of parchment paper on a baking sheet.
Form the "dough" into a pizza.
Bake for 15-20 minutes, or until the edges are brown.

Remove from oven and top with your favorite toppings. I put some pesto and a little homemade spaghetti sauce on ours. Then I topped it with fresh cut tomatoes. I also cooked some onion, a red pepper and some yellow squash in a little bit of olive oil until soft, but not mushy. Add veggies on top of sauce/pesto. 
Turn oven to Broil and cook pizza for 3-4 more minutes. Watch carefully so it doesn't burn.
Remove and let cool. Slice and eat. 

* I found the recipe for the crust on the website applestozoodles.com