Cut off both ends of one zucchini and peel until all the green is gone. One medium to large zucchini made 2 pizzas. I use a carrot peeler. Once the green is all gone, finish peeling zucchini into a strainer until you get to the seeds. You can also put in food processor to shred. Don't peel the seeds. Throw the rest away or slice and keep for later use. Place the strainer over another bowl to catch liquid. Sprinkle liberally with salt. Let sit for 30 minutes and liquid will drain into bottom bowl. While zucchini is sitting, other vegetables or toppings can be prepared. After zucchini sits, squeeze as much liquid out of it as possible. Discard liquid.
Add pizza sauce to crust. This time I used an already prepared/cooked crust (like Baboli). Add some cheese (mozzarella, pizza flavored cheese, parmesan, or feta) to sauce, not a lot, just enough to give the toppings something to stick to. Add drained zucchini strips. Continue adding whatever toppings you want. We used zucchini, mushrooms, turkey pepperoni, chopped tomatoes, and chopped jalapenos for our toppings. Finish off with more cheese.
Cook according to crust directions. I cooked on ungreased pizza pans on the grill outside at 350 degrees for approx. 15 minutes until cheese is melted and crust looks crisp.
