Preheat your oven to 450 degrees f.

Prepare a round pizza-baking tray with parchment paper and set aside.

Using the grating attachment of your food processor or a hand grater, grate your zucchini with the skin on.

Place your shredded zucchini in a colander.

Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.

Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.

Squeeze as much liquid as possible and add your squeezed-dried zucchini shreds into a large bowl.

Add the rest of the ingredients for your crust into that same bowl and stir well to combine.

Transfer your zucchini mixture to the prepared baking tray and form into a ½ - inch thick circle.

Make sure the edges are not thinner than the center or they may brown too fast.

Bake your crust for 12-15 minutes, or until the edges are golden.

Once done, remove from the oven and spread with your marinara sauce. Sprinkle the mozzarella cheese over the sauce then top with pepperoni.

Bake for 3-5 minutes more, or until the cheese is nicely melted.

Remove from the oven and let it cool for a minute.

Sprinkle with freshly ground pepper, top with basil leaves, slice, and serve!

Enjoy!