This recipe comes to us from Mireille Cote.
3 eggs, beaten
1/3 cup gluten-free flour mix
½ cup grated gluten-free mozzarella cheese
½ cup grated gluten-free parmesan cheese
1 Tbsp. fresh basil, minced
salt and pepper to taste
Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.