Summer Pizza with Zucchinis and Basil and gluten-free pizza crust

This pizza tastes like summer!  Enjoy!

Zucchini and Basil Pizza with Almond Flour Pizza Crust (gluten-free, grain-free and yeast-free)
Adapted from: Breaking the Vicious Cycle by
Elaine Gottschall

Ingredients:
Crust:
2      eggs (EGG-FREE:  2 Tbsp flax meal combined with 6 Tbsp. hot water)
2      cups blanched almond flour, or more as needed to make a stiff and not sticky dough
2      tsp olive oil
1/2  tsp garlic powder or 1-2 cloves of garlic
1      tsp honey
1      tsp salt
2    tsp dried herbs, such as basil, thyme and oregano
(optional)
Sauce:
8      oz. Bionaturae strained tomatoes
1-2   Tbsp. Bionaturae tomato paste
1 tsp. Italian seasoning or a mix of basil, oregano,
marjoram and parsley
1/4  tsp. garlic powder, to taste
1      tsp. honey
salt and pepper to taste

Toppings:
1/2   onion, diced

1-2   zucchinis, cut into half moon slices

1/3  cup chopped fresh basil

grated cheese (optional)

Steps:
1.  Preheat oven to 350 F.  Beat the eggs in a medium mixing bowl.  Add the other ingredients for the crust and stir.  If mixture does not easily form a ball, add more flour by the tablespoon.

2.  Grease a pizza pan or cookie sheet, and sprinkle some of the flour on as well.  Place the ball of dough in the middle of the pan and squish it out into the shape you want.  It should be about 1/4 inch thick.

3.  Bake the crust for about 20 minutes at 350 degrees, until it is lightly browned and no longer wet.
While crust is baking, saute the onions in olive oil over medium heat until they are soft, about 5-10 minutes.  Then add the zucchinis and saute for 8 or so minutes until cooked through but not mushy.   Combine the sauce ingredients together in a bowl or pan.  Chop up the basil.

4.  Take crust out of the oven and top with sauce and other toppings, and return to oven for 5-10 minutes, or long enough for toppings to heat up and cheese to melt if you are using cheese.