These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil and almonds. Simple and delicious!
- 4 naan flatbreads
- 1/2-1 cup vegan ricotta*
- 1 zucchini sliced in ribbons**
- pepper to taste
- garlic salt to taste
- fresh basil chopped
- 1/4 cup sliced almonds
- 1 lemon
- red pepper flakes optional
Preheat oven to 400 degrees.
Place naan on a baking sheet. Spread the desired amount of ricotta on each flatbread and top with zucchini ribbons. Sprinkle each flatbread with pepper and garlic salt. Place in the oven and bake for 5-7 minutes (or until the bread is crispy and the toppings are heated).
Remove from the oven and top each flatbread with basil, almonds, lemon juice and red pepper flakes.
Slice and serve immediately.
*You can get this at the store pre-made, or use this recipe.
**You can use a mandoline or a very sharp knife.