Preheat oven to 450 degrees.

Heat 1 tbsp olive oil in a large saute pan and add pepper, onion, and mushrooms to the pan. Saute for about 6-8 minutes, or until vegetables are tender. (When done, set aside in bowl and leave pan out to make sauce).

Meanwhile, grate zucchini into a microwave safe bowl. Microwave for 4 minutes. Let cool and then drain zucchini of as much water as possible.

Add remaining crust ingredients to bowl and mix until blended.

Spray pan generously with nonstick cooking spray. Divide crust mixture in two and use to make two mini pizza crusts. Flatten out using your fingers.

Place crust in oven and cook for 15-20 minutes, or until crisp.

Meanwhile, heat 1 tsp olive oil in the same pan you used for the vegetables. Add onion and garlic and saute until fragrant, 1-2 minutes. Add diced tomatoes, oregano, garlic powder, and black pepper. Simmer for about 15 minutes.

When crusts are crisp, top with sauce, veggies, and cheese (split 1/4 cup between both pizzas). Pop back in the oven for a few minutes until cheese is melted, then enjoy!