1. Preheat oven to 375°F (190°C) and grease a 10–12 inch cast-iron skillet.

2. Brush both sides of sourdough slices with olive oil or vegan butter and lightly toast in the skillet.

3. Arrange toasted sourdough slices overlapping to cover the bottom of the skillet.

4. In the same skillet, add a little oil and sauté red onion until translucent.

5. Add bell pepper, zucchini, garlic, and cherry tomatoes; cook until vegetables are tender but still vibrant.

6. Spread sautéed vegetables evenly over the sourdough crust.

7. In a bowl, whisk chickpea flour, plant-based milk, nutritional yeast, olive oil, salt, and pepper until smooth.

8. Let the batter rest for 5–10 minutes to thicken slightly.

9. Pour the batter over the vegetables and crust, ensuring even coverage.

10. Sprinkle fresh herbs on top if using.

11. Bake for 25–30 minutes until the center is firm and edges are golden.

12. Let cool for five minutes, then slice and serve with avocado, salad, or vegan yogurt as desired.