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