Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to get a crispy crust.
Transfer the dried zucchini to a large bowl. Add 1 teaspoon salt and mix well. Let it sit for 10 minutes, then squeeze out any additional moisture.
In the bowl with zucchini, add 1 large egg, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, dried oregano, garlic powder, and black pepper. Mix thoroughly until combined.
Spread the zucchini mixture evenly onto the prepared baking sheet, shaping it into a 10-inch circle or rectangle about 1/4-inch thick.
Bake the crust in the preheated oven for 15 minutes or until the edges are golden and the crust is firm.
Remove the crust from the oven. Spread 1/2 cup sugar-free tomato sauce evenly over the crust.
Sprinkle 1 cup shredded mozzarella cheese over the sauce.
Add pepperoni slices and black olives evenly on top.
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 5 minutes.
Garnish with fresh basil leaves before slicing and serving.