Directions

1Preheat oven to 400. Line a baking sheet with parchment paper.

2Grate the zucchini with a box grater or shredder; you should have about 6 cups. Put the zucchini in microwave on high until it is tender and liquid has collected in the bottom of the bowl, about 7 minutes, stirring after 3.5 minutes.

3Set zucchini aside until cool. Then, using a slotted spoon, or your hands, transfer zucchini to a clean kitchen towel. Roll up the cloth and twist and squeeze out as much liquid as you can - squeeze hard to get out all the excess water - this is crucial to a good crust. You should end up with about 2 C cooked, shredded zucchini.

4Add the zucchini, romano, flour, and egg to a medium bowl and stir until blended into a dough. Divide the dough into 4 equal pieces. Shape each into a ball and place on baking sheet, spacing them 6 inches apart. Using your hands, flatten each ball of dough into a 5-in-diamter round, about 1/3 inch thick. Place the baking sheet in the oven and bake until gold brown and firm, about 20 minutes.

5Flip each crust over, then top the pizza. Return to oven and bake until cheese melted and slightly browned, about 20 minutes.

6Serve.