Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture using your hands. I usually put enough into my palm and and squeeze. Repeat as necessary.
Combine all crust ingredients except the olive oil, and spread into an olive oiled 9 x 13 inch baking pan. Bake 20-25 minutes until the surface is dry and firm. Brush the top with olive oil and broil it, under moderate heat for 5 minutes. Do not let it burn.
Spread the pizza or tomato sauce evenly over the crust and scatter olives, green peppers, onions, mushrooms, artichoke hearts, mozzarella cheese, Swiss cheese, and Parmesan cheese over the crust or use your own topping of choice and bake in a 350 F oven for about 20-25 minutes.
Remove from oven and scatter fresh basil leaves. Return the pizza to oven and bake for additional 2-3 minutes. Serve hot, cut into squares. Eaten with fork and knife.