Veggie Flatbread with Whipped Tofu Basil Ricotta

Veggie Flatbread with Whipped Tofu Basil Ricotta

Flatbreads are one of the easiest things to throw together on nights when you’re needing a quick dinner or as an appetizer for your guests. Any plain pizza crust will do for this recipe however I used Trader Joe’s Gluten Free frozen crust as my base.

With a white-based sauce, the taste of the vegetables comes forward. I used my Whipped Tofu Basil Ricotta recipe for the base of this flatbread. For the chickpeas, I cooked mine in the air fryer at 400F for 10 mins and drizzled them in honey and sesame seeds. If not using an air fryer, broil at 400 for a few minutes to achieve the same crispiness.

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Veggie Flatbread with Whipped Tofu Basil Ricotta

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 small pizza

Ingredients
  

  • 1 gluten Free Pizza Crust Trader Joe's
  • whipped tofu basil ricotta (recipe on blog)
  • 1/4 cup white part of leeks chopped
  • 1/4 cup snap peas chopped, length-wise
  • 4 spears of aspargus chopped
  • 1 lemon juiced
  • 1 lemon zested
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • salt to taste

For topping

  • cripsy chickpeas
  • vegan feta
  • balsamic glaze

Instructions
 

  • Cook plain pizza crust as directed in oven. I added a bit of olive oil and use a pizza stone so it's extra crispy.
  • While pizza crust is cooking, chop all vegetables and add to a mixing bowl. Add lemon juice, lemon zest, olive oil, garlic, and salt. Stir to combine.
  • Remove crust from oven then add the whipped tofu basil ricotta by using the back of spoon. Ensure you leave a bit of space around the pizza for the crust. Layer on the mixed vegetables, crispy chickpeas, and vegan feta.
  • Place pizza back in oven and cook for about 10 additional minutes. Remove once done, let cool, then drizzle baslamic glaze before serving.