Preparation

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Unwrap frozen cauliflower crust from package and place onto the lined baking sheet.
2. Spread the tomato sauce in a thin layer over the pizza crust. Sprinkle with oregano and red pepper flakes. Top with cheese.
3. Warm 2 teaspoons of the olive oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring until softened, about 5 minutes. Add sliced mushrooms and continue to cook, stirring until mushrooms have released some of their juices, about 5 more minutes. Add bell peppers and cook until peppers have softened, 3-5 minutes. Season with salt, if desired and black pepper to taste. Top pizza with this vegetable mixture and spread it around to cover the pizza.
4. Return skillet to medium heat and add the remaining teaspoon of oil. Add the sliced zucchini and cook until slightly softened and lightly browned, about 2 minutes per side. Arrange zucchini slices in a single layer over the top of the other veggies on the pizza. Sprinkle with peccorino cheese.
5. Place topped pizza into the oven and bake about 8-10 minutes or until heated through and cheese has melted. Slide pizza to a cutting board and cut in half. Cut each half in half again to make 4 quarters. Then slice each quarter in have to yield 8 slices. Sprinkle with fresh basil leaves. Enjoy!
6. Vary the veggies according to your tastes and what is in season. Other good topping we love: sautéed eggplant, artichoke hearts, olives, baby spinach, arugula, sun dried tomatoes...be creative!