Zucchini Pizza

grated fresh zucchini (from about 2 medium zucchini) (about 250 g when squeezed dry)*

Parmigiano-Reggiano cheese, finely grated

low-moisture mozzarella cheese, grated

eggs (100 g, weighed out of shell), beaten

tapioca starch/flour

Optional spices: 1 tablespoon dried oregano, 1 1/2 teaspoons dried basil, 1/2 teaspoon garlic powder

Optional pizza toppings: tomato sauce, more mozzarella cheese, gluten free pepperoni, sautéed mushrooms

*I squeeze the liquid out of grated zucchini by placing it, about 2 cups at a time, in a fine mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.