In a mixing bowl, combine the flour, dried oregano, basil, garlic powder, salt, and pepper. Gradually add water and olive oil while stirring until a thick, kneadable dough forms. Knead briefly until smooth.
1 cup flour, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 2 cloves garlic, 1/2 cup water, 2 tablespoons olive oil
Divide the dough into 12 small balls and flatten each into a thin disc on a lightly greased baking sheet. Use the back of a spoon or your fingers to create a slight rim around each disc.
Preheat the oven to 400°F (200°C). Place the prepared dough discs in the oven and bake for 8-10 minutes until they start to firm and lightly brown around the edges.
Remove the crusts from the oven and evenly distribute shredded mozzarella cheese, halved cherry tomatoes, and sliced zucchini on top of each. Sprinkle minced garlic over the toppings.
1/2 cup shredded mozzarella cheese, 1/2 cup cherry tomatoes, 1 small zucchini, 2 cloves garlic
Return the baking sheet to the oven and bake for an additional 5-7 minutes until the cheese is melted, bubbly, and edges are golden brown. The vegetables should be tender and slightly roasted.
Remove from oven, let cool slightly, then transfer to a serving platter. Serve warm or at room temperature as a crunchy, cheesy snack or appetizer.
