I like a good pizza every now and then. My craving was for a white pizza and this did not disappoint. It was absolutely delicious!
Simple, easy, healthy and yummy – all the makings for a great go-to meal any time. This was my first time using a tofu ricotta and it was pretty darn good. And the flatbread can be found almost anywhere, I used prepackaged naan bread.
All in all, this white pizza was seriously so good!
Recipe adapted from Chickpea Magazine.Print
WHITE FLATBREAD PIZZA + ZUCCHINI
Zucchini pizza with a tofu based white sauce on naan bread, an easy and flavorful vegan pizza!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Entree, Pizza
- Cuisine: Vegan
- 2 – 3 medium zucchini, green & gold
- 1 small red onion
- 4 whole grain vegan naan bread
- 1 block organic tofu (14 oz. soft)
- 3 tablespoons nutritional yeast
- 2 teaspoons mellow white miso
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- dash of pepper (I used white)
- dash of nutmeg
- generous pinch himalayan salt
- juice of 1 lemon
- a few parsley tops
Preheat oven to 400 degrees F.
Start with the ricotta by placing all ingredients in food processor/blender and blend until creamy. Taste for spices adding anything you may like. Makes about 2 1/4 cups. I had left overs.
Slice your zucchini and onions very thinly. You can use a mandolin or put your knife skills to work and slice. I used both methods.
Spread a layer of the ricotta on your flatbread and top with zucchini and onion slices.
Bake on cookie sheet lined with parchment paper for 10 – 12 minutes.
For a crumble style ricotta to use in lasagna, use firm or extra firm tofu, mash in medium size bowl with a fork then add rest of ingredients and combine together.