Preheat the oven to 400 degrees.

Stir the flour and water together in a large bowl, making sure the flour mixes with the water and there aren’t any pockets of flour.

Stir in the oregano and garlic powder. Pour the mixture into a half sheetpan. Carefully transfer to the oven and bake for 25 to 30 minutes or until golden brown on the outside and firm.

Meanwhile, spiralize the zucchini with Blade D and trim the noodles.

When socca is done baking and is golden and firm, remove from the oven and top with the pesto, spreading out to coat the socca, leaving ½-inch around the edges as a “crust.” Sprinkle over evenly with the mozzarella cheese. Top with zucchini noodles. Bake in oven for 5 to 7 minutes or until cheese melts. Sprinkle with red pepper flakes.

Cut into preferred slices and serve.