1 Plant-Based Cali’flour Crust
3-4 T vegan ricotta
1-2 c arugula
1 pint heirloom cherry tomatoes or your choice of variety
1 clove garlic minced
Kosher salt and 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 the oven and let rest a minimum of 10 minutes.
Cut tomatoes in half. In a bowl, combine the tomatoes, garlic, and 1 T of olive oil. Set aside. Toss arugula with a splash of olive oil, salt, and pepper to taste. Set aside.
Spread the ricotta on the prepared crust to the edge of the pizza. Top with the arugula then bruschetta. Drizzle with balsamic. Enjoy!
*See recipe for Vegan Ricotta