top down view of vegan flatbread white pizza with zucchini on a small white plate.

Vegan white pizza with zucchini, yellow squash and tofu based white pizza sauce on naan bread makes a quick and easy lunch or dinner!


  • 12 zucchini, sliced thin
  • 12 yellow squash, sliced thin
  • 1/4 red onion, thinly sliced
  • 4 plain or whole grain vegan naan bread

White Sauce

  • 1 block organic tofu (14 – 16 oz. soft)
  • 23 tablespoons nutritional yeast
  • 23 teaspoons mellow white miso
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • dash of pepper (black or white)
  • generous pinch himalayan salt
  • juice of 1 lemon
  • a few parsley tops


Preheat oven to 400 degrees F.

White pizza sauce: Place all ingredients in the bowl of a food processor/blender and blend until creamy. Taste for spices adding anything you may like. Makes about 2 cups. I had leftovers.

Prep veggies: Slice your zucchini and onions very thinly. You can use a mandolin or put your knife skills to work and slice.

Assemble pizza: Spread a layer of the ricotta on your flatbread and top with zucchini, yellow squash and onion slices. Add a sprinkle of salt and pepper.

Bake: Place pizza on cookie sheet lined with parchment paper and bake for about 15 minutes.


Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. For longer storage, keep in the freezer using freezer safe containers for up to 2 months. Reheat in the oven set at 350 for 10 minutes. Alternatively, microwave using 30 – 60 seconds, or until warmed through.

RECOMMENDED EQUIPMENT: For uniformly cutting the squash, I love using this mandolin (affiliate link). For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: vegan white pizza