For the zucchini pizza, first mix the salt and baking powder with the flour in a large baking bowl, then add all the other ingredients and knead with the dough hook of the mixer until a smooth dough is formed. Work briefly with your hands, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
During this time, rinse the zucchini, cut ends just small and slice lengthwise into very narrow slices no more than 3 mm thick. In a baking bowl, drizzle these slices with a tiny bit of olive oil, season with salt and with pepper, and mix loosely with your hands so that the oil and spices are evenly distributed.
Roll out the dough on a floured surface so that four rectangles of about 15 x 10 cm can be cut out. Grease a baking tray with olive oil, place the dough pieces on it and preheat the stove to 200 °C. Place the zucchini slices in 3 to 4 layers (each layer on top of the other diagonally) on the dough sheets, brush the top layer thinly with olive oil. Bake the zucchini pizza for 25 minutes.
During this time, halve the tomatoes, remove the seeds and cut into small cubes. Cut the mozzarella into small cubes as well.
Pull the finished pizza pieces out of the oven, sprinkle the mozzarella and tomato cubes over the center, and drizzle a little more olive oil over the top. Bake for another 5 minutes, adding the mozzarella and tomatoes.