Creator: Vicky / @avocadopesto
Source: USA Pears
Ingredients
- 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
- Optional: drizzle of balsamic glaze
Directions
- 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).
