Summer Squash Pizza Crust

This was fairly easy and good - however, I would line the pan with parchment paper for easier flipping -Rebecca had the misfortune to watch me try to flip this without it. I shredded the zucchini and yellow squash the night before. Draining excess liquid from the squash is key. I served with tomato sauce and a cheese spread, although pesto would be good too. and of course actually using as a pizza crust would probably be a good idea too.

Ingredients:
4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste

Directions:
1. Preheat oven to 350 degrees F.
2. Once zucchini or summer squash has been shredded lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
4. Spread the mixture into a greased and floured jelly roll pan (line with parchment paper!). Bake for 25 minutes in the preheated oven.
5. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
6. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.
7. Brush the top of the crust with oil (I added chopped fresh rosemary) and broil for another 3 to 5 minutes until the top is browned.

Cover with toppings as desired.