Ricotta Crisps With Pomegranate Salsa


1 Plain Cali’flour crust
4-6 oz ricotta
½ c pomegranate seeds
½ c dried, sweetened cranberries; roughly chopped
1 small red onion chopped and roasted
1 T olive oil
1 T balsamic vinegar
1 T honey
2 t chopped fresh parsley
1 T fresh lemon zest
Pinch of salt
½ cup baby arugula

Ricotta Crisps With Pomegranate Salsa

Prepare Cali’flour Crisps

Preheat oven to 400. Cut Cali’flour Crusts into square pieces and place on vented pizza pan or screen in a single layer. Bake 12-14 minutes until crisp. Remove from the oven and let rest to set up.

Prepare Salsa

Combine pomegranate seeds, cranberries, onions, oil, vinegar, honey, parsley, lemon zest and salt in a bowl.

Assemble Dish

Spoon ricotta over crust squares and spread lightly. Top each slice with salsa then add arugula. Serve and enjoy!

*Leave crust whole and serve as a topped pizza.

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