Grate zucchini and squeeze out extra liquid with a cheese cloth, nut milk bag, or thin towel. Add strained zucchini shreds to other ingredients and stir into a dough. Add an extra tablespoon or two of flour as needed if it is too wet.
Place dough onto prepared baking sheet and form into a 10-12” round then bake for 25 minutes until edges are golden.
Meanwhile, in a bowl, toss the veggies with avocado oil and sea salt.
Drizzle crust with more avocado oil, cover with cheese, veggies, and Gimme Roasted Seaweed Snacks then return to oven and bake another 10-20 minutes until cheese is melted.
Remove from oven and garnish with Italian seasoning and red pepper flakes if you’d like!
