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.

@nourishwithnatalia

Elevate your flatbread🪴 Whipped yofu basil ricotta with winter veggies #glutenfreepizza #veganpizza #foodtok #foodblogger

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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 Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Place pizza back in oven and cook for about 10 additional minutes. Remove once done, let cool, then drizzle baslamic glaze before serving.