Cut flatbreads into 8 triangles and spray with olive oil spray. Sprinkle with salt and bake for about 8 minutes or until crispy. Let cool.
Using a hand mixer, blender or food processor, whip the ricotta until smooth, adding in a splash of unsweetened almond milk (or milk of choice), if desired.
Spread whipped ricotta onto cooled flatbreads, sprinkle with Himalayan salt, and add toppings of your choice!