Start by making the homemade tomato sauce. In a medium sauce pan, infuse the crushed garlic with skin in the olive oil on a fairly low hear for 2 minutes. Remove the garlic clove. Add the tomato and sauté for 10 minutes over medium-high heat. Lower the heat and simmer for at least 20 minutes. Add the chili peppers (optional) and salt and cook for about 5 minutes. Set aside.
Preheat oven to 200ºC/ 400ºF and line a baking tray or a pizza pan with parchment paper.
Grate the skinless courgette into a colander and let drain. After a few minutes, place the zucchini in the middle of a kitchen towel, wrap and use your hands to squeeze as much water as you can (the more you extract, the better the crust will turn out).
In a medium bowl, combine zucchini, egg, flours, tapioca, salt and mix well with your hands.
Pat the zucchini mixture into a round pizza crust of 0,5 inch/ 1 cm high and a diameter of 12 inches/ 30 cm. Make some holes in the crust with a fork and brush the olive oil on top.
Bake for 30 minutes, or until golden brown.
Remove the crust from the oven and add first the tomato sauce (spreading evenly), then the mozzarella and sprinkle with oregano.
Return to the oven for five to 10 minutes more or until the mozzarella is melted.
Top with fresh basil, slice and serve.