zucchini cottage cheese pizza crust

0 Heat the oven to 450°F with racks in the upper and lower thirds. Line a rimmed baking sheet with parchment paper and spray the parchment with nonstick cooking spray.
1 Grate the zucchini on the large holes of a box grater. Place in a colander set over a bowl, toss with 1/2 teaspoon of the salt, then let sit 10 to 15 minutes. 
2 Meanwhile, spread the cottage cheese over top of two layers of paper towels. Top with two more layers; press firmly to draw out moisture. Transfer to a medium bowl. Add the egg, Italian seasoning, remaining 1/2 teaspoon salt and several grinds black pepper and whisk to combine. Add 1/4 cup of the mozzarella cheese and stir to combine. 
3 Firmly press the zucchini with the back of a spoon, then use your hands to squeeze out any remaining liquid (you want it as dry as possible). Add to the bowl and stir to combine.
4 Transfer the mixture to the prepared baking sheet and shape it into a large, thin circle with your hands. Bake on the lower oven rack until the bottom of the crust is golden and crispy, 20 to 25 minutes. 
5 Place a second rimmed baking sheet directly on top of the crust. While holding both baking sheets (careful, it’s hot!), flip them both. Remove the hot baking sheet and parchment paper — the crust should now be upside down on the back of the cool baking sheet. Return to the oven on the lower rack and bake until the entire crust is golden-brown and crispy, about 5 minutes more. 
6 Remove the crust and heat the broiler to HIGH. Spread the sauce over the crust in a thin layer. Sprinkle with the remaining cheese.
7 Broil on the upper oven rack until the cheese is browned and bubbly, about 2 minutes. Top with basil and red pepper flakes.