Preheat the oven to 375 F and line a baking sheet with parchment paper that's lightly greased with olive oil.

Combine the zucchini with the tapioca starch, coconut flour, and nutritional yeast, salt, baking soda, and garlic, and mix.

Pour in the olive oil and apple cider vinegar and mix well.

Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the crust mixture and stir well to combine.

Add the dough to the prepared baking sheet and form into a thin 8-9" crust.

Bake in the preheated oven for 18-20 minutes. The crust should be lightly golden brown.

Remove from the oven and top with desired toppings like sauce, cauliflower cheese (recipe below), etc.

Reduce the oven heat to 350 F and return to the oven for another 5 minutes or so to heat the toppings.

Remove from the oven and allow to cool slightly before carefully slicing and enjoying.

While the cauliflower is still warm, strain some, but not all of the excess water.

Use a food processor to blend all of the ingredients until smooth.

Spread the mixture into a thin, even layer on the parchment paper. Allow setting in the fridge for 1 hr or in the freezer for 15-20 minutes.

Once set, use a biscuit cutter or another mold to cut cheese slices and place on the cooked pizza crust before baking for another 5 minutes.