Combine the ingredients for the crust in a bowl. Start by adding 3 tbsp of water, and then adding more if needed.
Flour a plain surface and roll out the dough to a thin layer.
Slice the zucchini into thin slices, I used a mandolin.
Preheat a nonstick pan over medium heat.
Preheat a grill pan over medium heat.
Fry the flatbread in the nonstick pan for 2-3 minutes on each side, until it's golden brown.
Fry the zucchini for 1-2 minutes, until it's warm and have grill marks.
Meanwhile combine the ingredients for the herb sauce in a bowl.
When the flatbread is done spread the herb sauce over the flatbread.
Top with zucchini, pecan nuts and sea salt (if using).