- 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
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 oven and let rest to set up.
Combine pomegranate seeds, cranberries, onions, oil, vinegar, honey, parsley, lemon zest and salt in a bowl.
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.