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Grate the zucchini and squeeze out as much excess moisture as possible. For me, the zucchini had about 2/3 of its initial weight afterwards. Transfer the zucchini to a bowl and add the almond and coconut flour, nutritional yeast, Italian seasoning and salt. Stir well until everything is well combined. Whisk the eggs and add stir them into the zucchini-flour-mix to form a sticky dough. Transfer the dough to a baking tray lined with parchment paper. Cover with another sheet of parchment paper or some cling foil, then spread to a thickness of about 1/8 in or 3 mm. If forming a round pizza, you should get a diameter of about 30 cm or 11 7/8 in. Bake for about 15 to 20 minutes, the edges should start to brown. Flip over and bake for another 5 to 10 minutes. The baking time will vary depending on your oven and how much moisture you pressed out of the zucchini. Now add the toppings of your choice and bake until the toppings are cooked. Let cool for at least 5 minutes before slicing and serving.
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