Ingredients

• Ingredients Scale 1x2x3x 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 White Sauce 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

Preparation

• Instructions 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.