White Flatbread-Pizza with Zucchini



  • two small/medium zucchini, green & gold
  • 1 small red onion
  • whole grain vegan naan bread

White sauce

  • 1 block organic tofu (16 oz..soft or firm..I used 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
  • twist or two of 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 1/2 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 veggies. Bake on cookie sheet lined with parchment paper for 10-12 minutes. Serve.


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.

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