Ingredients

The following ingredients have 4 Servings
  • 1 -2 zucchini, sliced thin
  • 1 -2 yellow squash, sliced thin
  • 1/4 red onion, thinly sliced
  • 4 plain or whole grain vegan naan bread
  • 1 block organic tofu (14 – 16 oz. soft)
  • 2 – 3 tablespoons nutritional yeast
  • 2 – 3 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

Instruction

  • 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.