• 1- 8oz whole wheat thin pizza crust (here we used 365 Every Day Value)
• 1/2 cup pesto (recipe follows)
• 1 medium size yellow zucchini, sliced approximately 1/4 inch thick
• 1 medium size green zucchini, sliced approximately 1/4 inch thick
• 3 medium size plum tomatoes, sliced approximately 1/4 inch thick
• 10 oz fresh mozzarella cheese, sliced
• 1 tsp Dried oregano
• 1/4 tsp salt 
• 1/8 tsp black pepper

Vegan Pesto

• 3 cups tightly packed fresh basil
• 1/4 cup good quality extra virgin olive oil
• 5 tbsp pine nuts ( see Note 1)
• 2-3 cloves of fresh garlic (optional)
• 1/2 tsp salt
• 1/8 tsp black pepper