Salt

Pepper

5 tablespoons (dairy-free) basil pesto

1/2 cup packed baby spinach

10 black Moroccan olives, pitted

1 tablespoon sunflower or pumpkin seeds

1. Preheat oven to 500 F. Line a baking sheet with parchment paper.

2. Heat a large frying pan over medium high heat. Add olive oil, zucchini strips and a pinch of salt and pepper. Cook and stir until the edges of the zucchini turn bright green and they begin to soften, about 2 minutes. Remove from heat, and set aside.

3. On a lightly floured surface, press and stretch pizza dough into a rough 12-by-17-inch rectangle; transfer to prepared pan.

4. Evenly spread with basil pesto; top with baby spinach, sauteed zucchini, black olives and seeds. Bake until crust is golden, about 15 minutes.

Tasty tips

--Slicing the zucchini using a vegetable peeler transforms the zucchini into very thin strips. This will help them cook quickly and stick to the pizza as you eat it.

--If you're having a hard time stretching out the pizza dough, keep flipping it over; you must stretch both sides. If you only stretch one side of the dough, it will keep shrinking back.

--Grilled asparagus is a great substitute for zucchini.

--Sunflower seeds may sound like a strange pizza topping, but they add a nice tasty texture. Trust me!

--Scissors are my favorite way to slice up a pizza.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)