Place grated Zucchini in a strainer

Sprinkle the Zucchini with sea salt and toss

Place strainer over a large bowl and let the zucchini drain for 30 minutes

Preheat oven to 400°F.

Place the grated zucchini into a dry dish towel , and wring the towel over the sink until the water from the zucchini is squeezed out.

Mix all of the ingredients together in a bowl

Add Almond meal as needed to make a dough(not too wet, not too dry)

On a Parchment-lined pizza pan, spread the zucchini mix out into an oval shape, I used a wooden spoon to do this and to press it down to compact.

Place place the pan on the bottom of the oven and back for 20 minutes

Remove the pan and flip the crust, bake for another 5 minutes.

remove the crust

Brush 2 cups of Classico Traditional Basil Pesto evenly over the crust

Bake on the top level of the pan for 3 minutes and remove.

Add red onions and cheese evenly, bake on the top level for another 2 minutes and remove.

Add smoked salmon slices over the top of pizza and bake for 1 minute.

Remove and let cool fro 5-10 minutes. (optional Capers can be added)