1. Combine sourdough starter, warm water, and olive oil in a large bowl.

2. Add flour and salt and mix until a slightly sticky dough forms.

3. Knead the dough on a floured surface for 5 to 7 minutes until smooth.

4. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 3 to 4 hours.

5. Slice zucchini and halve tomatoes, sprinkle with salt, let sit, and pat dry.

6. Preheat the oven to 425°F and place a baking stone or sheet inside.

7. Punch down the dough, shape into a 1/4 inch thick flatbread on parchment or a tray.

8. Layer tomatoes and zucchini on the dough, drizzle olive oil, and sprinkle basil, oregano, garlic, and red pepper flakes.

9. Slide the flatbread onto the hot baking surface and bake for 18 to 22 minutes until golden.

10. Let the flatbread cool on a wire rack for 5 minutes before slicing.

11. Brush with olive oil or garnish with fresh basil and nutritional yeast before serving.