In a medium bowl, mix together the flour, oil, water and 2 pinches of salt (very much like preparing pancake batter).

When ready, heat a non-stick pan over medium-high heat. Add 2 tablespoon of oil to coat the bottom of the pan. Add ¼ cup batter to the pan. When bubbles start to present and pop, its time to flip the pizza. Cook throughout and remove. Repeat until out of batter. Make sure to add more oil for each pizza.

Add the asparagus, zucchini, mint, lemon juice and olive oil into a medium bowl. Toss ingredients until they are mixed thoroughly. Place directly onto the pizza and top with burrata and lemon zest.