Zucchini Pizza Crust

I just pasted this from here.  But, Mom and I tried it last night and it was really good. I doubled the recipe and it made 2 pizzas and fed 4 adults and 2 children.

Zucchini Pizza Crust

The dough is pretty soft and sticky so don't be afraid to grease your hands to pat the crust into an even thickness. I personally like the crust fairly thin. Also, keep in mind that if you coarsely grate the zucchini, you might end up with more than the 3-4 cups which is ok - just stick to about 3 medium zucchini (1 1/2 pounds).

I used to use regular old kitchen towels to squeeze the zucchini dry but you can use a cheese cloth or nut bag.

Ingredients

• 3 medium zucchini (about 1 1/2 pounds or 3-4 cups finely shredded and packed)
• 1 cup flour
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• Pizza sauce 
• Shredded mozzarella cheese
• sauteed leek, bacon, and kale; cooked chicken for the topping (The kids just had cheese and it was okay, but it definitely was better with toppings)

Directions

1. Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
2. If you have time, sprinkle the zucchini with a teaspoon of coarse kosher salt (1/2 teaspoon if using table salt) and let it set for 15-20 minutes. Wring out the zucchini really, really well. And when you think it's wrung out all the way, wring it out some more. You want it as dry as possible. You'll end up with about a cup or so after it's been wrung dry.
3. In a large bowl, combine the zucchini, flour, garlic powder, oregano, basil, salt, eggs, and cheeses. Stir together with hands
4. Grease a sheet of parchment paper (two pieces if you are making really thin pizzas).
5. The dough is pretty soft and sticky so you may want to grease your hands as well. Press the dough into the desired shape and thickness on the greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (about 1/4-inch thick).
6. Slide the parchment paper with the pizza crust onto the preheated baking stone (if you don't have a pizza peel, you can use an overturned baking sheet to slide it on). Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
7. Carefully remove the parchment and pizza crust from the oven and top with pizza sauce and toppings. Bake for another 5 minutes until the cheese is melted and bubbly. EAT WARM right out of the oven.