1. Prepare pizza crust as per package directions. Brush a one-inch border with olive oil.
2. Place broccoli florets in a medium pot with water to cover and bring to a boil for three minutes. Fill a large bowl halfway with cold water and ice. Remove broccoli after parboiling and place in ice water bowl until cool. With a slotted spoon, remove and place on a paper towel to drain. Repeat with zucchini.
3. Preheat oven to 425 degrees Fahrenheit. Place the crust on a pizza pan or cookie sheet lined with Gefen Parchment Paper. Spread pesto over the crust with a large spoon, then layer with broccoli, zucchini, and spinach, then sprinkle with cheese. Bake for seven minutes or until crust is starting to golden and crisp. Sprinkle with red pepper flakes, if desired.
For Yellow Pizza, follow the same as above, but replace broccoli, zucchini and spinach with one diced yellow bell pepper, two cups yellow corn kernels, and two cup yellow cherry tomatoes, halved.