1 Cali’flour crust (choice of Original Italian or Plant-Based)
2-3 T ricotta cheese (or dairy free ricotta)
1 carton of grape or plum tomatoes halved
1-2 T olive oil
½ t red chili flakes
Kosher salt and ground pepper
Prepare Pizza Crust
Pre bake the Cali’flour crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and and let rest a minimum of 10 minutes.
Toss tomatoes, olive oil, 1 t of rosemary, red peppers, salt and pepper together, then place on cookie sheet lined with parchment. Roast in oven at 425 for 15-20 min until caramelization occurs. Remove and set aside.
Mix 1 t of fresh basil with the ricotta( optional). Apply the ricotta to the crust, spreading to the edge. Top crust with bruschetta. Drizzle with balsamic reduction and fresh herbs. Serve and Enjoy!