Place the shredded zucchini on cheesecloth or a clean kitchen towel.
Gather the fabric around the zucchini, and twist the zucchini pushing the water out of the zucchini. You want to get about 1/2 cup of liquid out of the zucchini. Discard the excess liquid.
I used fresh mozzarella that I grated. Fresh mozzarella has more moisture, and the crust would probably be crispier if you used pre-shredded mozzarella. The cheese is a matter of personal preference. Even with the fresh mozzarella, the crust wasn't soggy and it could easily be picked up without being floppy.
When I added the toppings to the pizza, I also brushed the naked edges of the crust with some melted garlic butter. This helps the edges of the dough to get crispy and golden brown, while adding extra flavor. I used some Trader Joes garlic butter, but you could also add some finely chopped garlic to some melted butter.
The pizza toppings are totally up to you. I made a classic margarita pizza, but you can add any toppings you like!