Zucchini Crust Pizza

Since my diagnosis with gestational diabetes I have been really paying attention to what I eat, cutting carbs and sugars. This hasn't been easy since I love my carbs and ever since my second trimester I have been craving sugar like crazy! So some serious adjustments had to be made. I didn't want to have to give up some of my favorite foods like pizza so I just tweaked the recipe a bit! Here is a version of zucchini crust pizza that turned out awesome.
Note: you can use any type of squash with this!

Crust:
6 cups zucchini, shredded (approx 3 zucchini's)
1 cup shredded mozzarella
2 cloves garlic, chopped
1 tsp dried oregano
1tsp dried basil
1/2 tsp salt
2 eggs
3/4 cup coconut flour (or almond flour)

Pizza Sauce:
1 8oz can tomato sauce
1 clove garlic, chopped
1tsp dried onion
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
pinch salt & pepper

Preheat oven to 500F. In large bowl mix shredded zucchini, cheese, egg, garlic, oregano basil and salt. With your hands, mix until everything is incorporated. Add flour and again mix with hands until incorporated. On a piece of parchment (approx 15" piece), pat down dough until about 1/2 inch think. Transfer crust with the parchment on an round pizza pan or pizza stone. Place in oven and bake crust for 8 mins.
While crust is in the oven, make pizza sauce in small bowl. You may have some leftover depending on how much sauce you like on your pizza ;)
Once the crust is golden around the edges, take out of the oven and top your pizza. I usually do sauce, cheese, veggies and then another layer of cheese. You can do whatever you'd like! Bake for approx 8-10 mins or until cheese is golden and bubbling. Let sit for 5 mins before you slice and enjoy!