Vegan Mushroom White French Bread Pizza

1 First, make the ricotta, add all the ricotta ingredients to a food processor or blender, and pulse for a few seconds until everything is fully combined and the tofu resembles the texture of ricotta. Scraping down the sides as needed. Taste and adjust seasonings. Set aside.
2 Now preheat the oven to 450 degrees. 
3 Then saute the mushrooms, heat the olive oil on medium high in a non stick skillet. Then add the chopped garlic and sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their liquid and begin to get nice and brown. Season with salt and pepper. 
4 Once the mushrooms are done. Slice your French bread in half, so the inside of the bread is exposed and place it on a sheet pan with the inside of the bread facing up. Brush the bread with a little bit of olive oil. 
5 Now spread each of the bread halves with the ricotta mixture, reserving a little bit to put on top. Then spread half the mushrooms on to one of the breads, then half on the other. Sprinkle with the vegan Mozzarella, then put a few more dollops of ricotta on top. 
6 Bake at 450 degrees for 5-7 minutes or until the bread is crispy on the outside and beginning to brown and the cheese has melted (as much as vegan cheese melts). 
7 Top with some chopped parsley if you want, and cut into pieces and serve immediately. (It does reheat well in the oven!)