Place the drained zucchini in a mixing bowl and add the egg, mozzarella, parmesan, flour, baking powder, garlic powder, and black pepper. Mix thoroughly until the mixture binds together. The texture should hold when pressed without releasing moisture.

Preheat the oven to 200°C. Line a baking tray with parchment paper and lightly grease it using olive oil. Spread the zucchini mixture into a thin, even round, keeping the thickness consistent across the surface to ensure uniform baking.

Bake the shaped base until the edges turn golden and the centre feels firm when touched. This stage sets the structure and prevents collapse once the sauce and cheese are added. Skipping pre-baking leads to a soft, unstable crust.

Remove the base from the oven and spread pizza sauce evenly, keeping a thin layer to avoid moisture overload. Sprinkle mozzarella evenly, followed by oregano and chilli flakes. Balanced topping distribution allows even melting without weighing down the base.

Return the pizza to the oven and bake until the cheese melts completely and starts to bubble. Light browning on the surface signals proper heat exposure and flavour development.

Let the pizza rest briefly before slicing. This allows the cheese to settle and the firm crust further develops, producing cleaner slices and better bite structure.