Zucchini Pizza Crust

from Moosewood.

3.5 c coarsely-grated zucchini
3 eggs, beaten
1/3 cup flour
1/2 cup grated parm
1/2 cup grated mozzerella (we used vegan cheese)
1 T fresh basil, minced or 1/2 t dried
salt and pepper

Preheat the oven to 350. Grate zukes, salt lightly, let sit, then strain out excess moisture. Combine all the crust ingredients, spread onto oiled 9 x 13 pan. Bake 20-25 minutes (until the surface is dry and firm). Then brush the top with oil and broil it, under moderate heat (what does that mean?) for 5 minutes.
Top with tomato sauce and all the fixings, then heat in the 350 oven for 25 minutes. I think if you bake the crust a bit longer, you can get away with just adding heated tomato sauce and cooked fixings without further baking. If you want it to resemble a pizza omelette, spread thinly on a baking tray and reduce the first bake time, don't broil it, and skip the final bake time. Serve pieces folded in two.