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Herbed Tofu Ricotta Pizza


6 Servings

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Total Time:

30 Minutes

When I first went vegan, I was extremely skeptical that I would ever enjoy pizza without cheese. Luckily there are SO many fun ways to enjoy pizza sans cheese. These mini pizzas come together in just 30 minutes and are filled with tons of herby flavor.


Herbed Tofu Ricotta:

  • 1 block of organic firm tofu (drained and patted dry)

  • 1 teaspoon of dijon mustard

  • Juice of 1 lemon

  • 1/4 cup of nutritional yeast

  • 2 tablespoons of tahini

  • ½ cup of white cannellini beans

  • 2 medium cloves of garlic

  • ½ white onion

  • 1 teaspoon of Italian seasoning

  • 1 teaspoon of sea salt

Remaining Ingredients:

  • 6 whole wheat pitas

  • Kale

  • Zucchini

  • Bell pepper

  • Cherry tomatoes

  • Nutritional Yeast

  • Dried parsley

  • Garlic salt


Preheat the oven to 375 degrees. Finely chop onions and garlic. Add onions and garlic to a medium skillet on medium heat with a sprinkle of salt and pepper. Sauteed until onions become translucent (about 3-4 minutes), stirring frequently. If the onions begin to stick to the pan, add a splash of water or veggie broth to the pan. Once done cooking, add to a food processor, along with the remaining “ricotta” ingredients. Pulse until smooth, or desired texture. Chop veggie toppings. Spread ricotta onto pita bread, load on the veggies, then top with a sprinkle of nutritional yeast, dried parsley, and garlic salt. Bake in the oven for 10-12 minutes. Cut and enjoy!

Recipe Origin:

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