Make pizza dough according to directions. Mix Italian seasoning into dough. If using Pamela's, let rise the recommended 1-2 hours.
Sprinkle gluten free flour or cornmeal on cutting board (cornmeal will add some crunch). Roll out dough. If using Pamela's, it is very sticky so you may want to oil your hands and the rolling pin with olive oil. You could also cover the dough with plastic wrap and then roll it out.
At about 2 ½ - 3" intervals, slice the dough. Spread tofu ricotta down the center of a strip, leaving room on the sides. Fold over the dough so that the sides meet. Roll into a breadstick. Slice the strip into 6" long pieces. It will be about ¾" thick. Repeat with the other strips.
Place on an oiled parchment lined baking sheet. Bake for 18-20 minutes, or until golden brown.
Serve with Sun-Dried Tomato Sauce or marinara sauce.