- 24 oz frozen riced cauliflower, thawed overnight in fridge
- 1/2 cup almond flour
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp ground flax
- 2 tbsp nutritional yeast
- 1 tbsp arrowroot starch (or cornstarch)
- 8 oz vegan ricotta (or regular ricotta)
- 1-2 Green Anjou pears, thinly sliced
- 1/2 cup crushed roasted pistachios
- 4 tsp olive oil
- Handful arugula
- Drizzle of balsamic glaze (optional)
Preheat oven to 400 degrees F.
Using a nut milk bag or clean dish towel, strain the cauliflower, making sure to squeeze out all the liquid.
Mix ground flax with 3 tbsp water and set aside for 5 minutes.
In a bowl combine strained cauliflower with almond flour, dried oregano, garlic powder, salt, arrowroot starch, nutritional yeast and ground flax mixture. Mix until smooth.
Form into two balls and thinly spread out into 2 pizzas on parchment lined baking sheets. Use a sprinkling of flour if needed if dough is too sticky to work with.
Bake for 30-45 minutes, keeping an eye on them to make sure they do not burn.
Flip over and bake for an additional 5-10 minutes.
Top pizzas with thinly sliced pears, vegan ricotta in spoonfuls, crushed pistachios and drizzle olive oil on top.
Bake for additional 10 minutes.
Serve topped with arugula and drizzled with balsamic glaze (optional).
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