Part 1: Preparing the Miraculous Zucchini Crust

1. Shred the Zucchini: Wash and trim the ends of your zucchinis. Using the large holes of a box grater or the shredding attachment on a food processor, shred the zucchini. You should have approximately 4 cups of shredded zucchini.
2. Salt and Sweat: Transfer the shredded zucchini to a colander set over a bowl or in the sink. Sprinkle it evenly with the 1 teaspoon of fine sea salt and toss to combine. Let it sit for 20-30 minutes. The salt will draw a significant amount of water out of the zucchini. You will see the water pooling in the bowl beneath.
3. The Great Squeeze: This is the most critical step. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Transfer the salted zucchini onto a clean kitchen towel, a few layers of heavy-duty paper towels, or a nut milk bag. Gather the ends and twist, squeezing as hard as you can to remove as much liquid as possible. Be relentless! You’ll be amazed at how much water comes out. Your goal is to get the zucchini pulp as dry as you can. This prevents a soggy crust.
4. Mix the Crust Ingredients: In a large bowl, combine the squeezed, dry zucchini pulp, the beaten egg, ½ cup of Parmesan cheese, almond flour, garlic powder, dried oregano, and black pepper. Mix thoroughly until all ingredients are well-incorporated and form a cohesive “dough.”

Part 2: Forming and Pre-Baking the Crust

1. Form the Crust: Dump the zucchini mixture onto the center of your parchment-lined baking sheet. Using your hands or a spatula, press the mixture out into a thin, even circle or rectangle, about ¼-inch thick. Build up the edges slightly to create a small “crust” rim.
2. First Bake (The Pre-Bake): Sprinkle the top of the crust with the remaining 2 tablespoons of Parmesan cheese. This will help it brown and develop a savory, crisp top layer. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown, firm to the touch, and the edges are well-set.

Part 3: Assembling and the Final Bake

1. Top the Pizza: Carefully remove the pre-baked crust from the oven. Sprinkle the shredded mozzarella cheese evenly over the surface, leaving a small border around the edge.
2. Second Bake: Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden in spots.
3. Finishing Touches: Remove the pizza from the oven. Immediately sprinkle the fresh basil over the hot cheese. Using a microplane or fine zester, zest about half the lemon directly over the pizza. Squeeze a teaspoon or two of fresh lemon juice over the top. Drizzle with the extra-virgin olive oil and sprinkle with red pepper flakes, if using.
4. Rest and Serve: Let the pizza rest on the baking sheet for 5 minutes. This allows the crust to firm up further, making it easier to slice and serve. Use a sharp pizza cutter or knife to slice and serve immediately.