Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
Grate the zucchini into a bowl. Transfer it to a nut milk bag or wrap it in a piece of cheesecloth, and squeeze out all of the excess liquid over the sink. Place the zucchini in a medium bowl.
Add the two eggs, almond flour, Italian seasoning, and salt. Mix well with a spoon. If the mixture seems too wet at another tablespoon of almond flour.
Transfer the dough to the prepared baking sheet and flatten it with your hands to form a 10-inch round (or two 5-inch rounds). Place the pan into the oven and back for 15 minutes, until the edges are browned and the crust is firm. Remove from the oven.
Spread the pesto over the top fo the crust. Top with the mushrooms and sausage, then the grated cheese. Bake for an additional 10 minutes, until the cheese is melted and bubbly.
Serve immediately or freeze portions for later consumption.