What You Will Need Before You Start Besides Ingredients

• Make sure your dough is ready to use before starting. 
  You will need a skillet or an oven dish for roasting the veggies. 
  You will also need another oven dish for baking the actual pizza.
  Baking paper for the pizza (for easy clean so its optional)
  Spray and cook over the baking paper (optional)
  
• Chop off the ends of the zucchini and grate into a bowl/plate. Add the grated zucchini into a muslin cloth or a clean dish towel and squeeze all the liquid out. (You can also skip this part and slice the zucchini and then place on the pizza instead of spreading it directly on the pizza)
• Place the eggplants, peppers and roughly chopped onions into a skillet/oven tray and drizzle with oil, salt and dry chili flakes. Place into the oven and let it bake for about 15 minutes or until slightly browned and softer. 
• Meanwhile roll out the dough and spread the zucchini over (if not adding it on top) Add chopped slightly mashed tomato as the second layer over the zucchini. 
• Remove the skillet from the oven and let it cool while you prepare the 2nd baking tray with baking paper and a spray of non-stick spray. The non stick spray is optional. Set aside. 
• Using a small sharp knife gently slice SOME of the peppers lengthwise and de-seed them and slice the eggplants. 
• Using an egg lifter move the pizza base (with zucchini & tomato) into the prepared baking tray to start adding the veggies. 
• Add the eggplants, peppers, broccoli florets,tomato and onions over the tomato & zucchini base. Sprinkle some salt and pepper and bake for about 10 to 12 minutes or until nicely brown to your liking. 
• The base is thin so it will not need a long time to cook so if you find that the base is brown but you want your veggies browner then lower the oven rack and turn the stove to grill for 3 to 4 minutes depending on the heat.