Move oven rack to middle position and preheat oven to 450°F. Arrange zucchini in single layer on one half of baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with parmesan and a pinch of salt and pepper. To other half of sheet, add onion, 1 tbsp olive oil, and a pinch of salt and pepper and toss to combine. Roast until zucchini and onion are tender and lightly charred, 12 to 15 minutes. Transfer roasted veggies to plate and cover to keep warm. Set baking sheet aside for step 3.

Heat 1 tbsp olive oil in medium saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in crushed tomatoes, tomato powder, just 2 tsp Italian seasoning, as many red pepper flakes as you'd like, and a pinch of salt and pepper. Cook until sauce begins to thicken, 3 to 5 minutes.

Place flatbreads on same baking sheet and spread tomato sauce evenly on each. Top with mozzarella and roasted veggies and drizzle each pizza with 1 tsp olive oil. Bake until cheese begins to bubble, 3 to 5 minutes. Set oven to broil on high and continue to cook until edges of crust are crispy in places, about 5 minutes.

Combine ingredients from green goddess salad kit. Cut pizza into quarters, transfer to plates, and drizzle with pesto. Serve with salad. Buon appetito! (TIP: For optimum salad crunch, mix in your dressing first, and add your toppings second!)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.