Heat oven to 220C/200C fan/gas 7 and place a griddle pan over a high heat. Toss the zucchini/courgette slices in a bowl with the olive oil, oregano and seasoning. Lay the zucchini/courgette slices on the griddle and cook for a few mins each side until just tender.
Place the gluten free flatbread on a baking sheet and spread with the pasta sauce. Arrange the zucchini/courgette slices on top, before scattering over salami and cheese.
Place in the oven and bake for 8 mins until cheese has melted and the bread’s edges are crisp.