Instructions

1. Arrange two oven racks to divide it into thirds and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper and grease the parchment with 1 tablespoon olive oil.
2. Trim 1 pound zucchini and grate on the large holes of a box grater. Place the zucchini in a colander set in the sink or over a bowl. Toss with 1/2 teaspoon of the kosher salt, then let sit 10 to 15 minutes. Meanwhile, place 1 large egg, 1 teaspoon Italian seasoning, the remaining 1 teaspoon kosher salt, and several grinds black pepper in a large bowl and whisk to combine. Grate 6 ounces low-moisture mozzarella cheese (1 1/2 cups) and add 1 cup to the bowl (reserve the remaining 1/2 cup for topping the crust).
3. Firmly press the zucchini with the back of a large spoon to release as much liquid as possible. Squeeze any remaining liquid from the zucchini with your hands, then add to the bowl with the egg mixture and stir to combine.
4. Transfer the mixture to the prepared baking sheet and use your hands to shape it into a large, thin circle about 8-inches wide (the thinner it is, the crispier it will become). Bake on the lower oven rack until the bottom of the crust is golden and crispy, about 20 minutes.
5. Place a second rimmed baking sheet directly on the crust. While holding both baking sheets together (careful, it's hot!), flip them both. Remove the hot baking sheet and parchment — the crust should now be upside down on the back of the cool baking sheet. Place the baking sheet on the lower rack and bake until the entire crust is golden-brown and crispy, 5 to 10 minutes more.
6. Remove the crust from the oven and heat the broiler to HIGH. Sprinkle with half of the remaining cheese. Carefully spread 1/3 cup pizza sauce over the cheese. Sprinkle with the remaining cheese.
7. Broil on the upper rack until the cheese is browned and bubbly, 2 to 3 minutes. Top with torn fresh basil leaves and red pepper flakes, if desired.