1. In a pan, put the TVP and all the ingredients. Bring to a boil, then reduce the heat by half and cover. Let rehydrate for 10 to 15 minutes. (Add water if needed during this time).
2. After 15 minutes, when the water has been absorbed, let it brown for another 5 minutes over high heat, stirring regularly. Set aside.
3. Roll out the dough and cover with tomato sauce + Herbes de Provence.
4. Add the zucchini, previously sliced into half rounds.
5. Top with the cooked TVP.
6. Add the olives, then the gruyère cheese.
7. Bake for 15 to 20 minutes.