November 19, 2018

  • 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.

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.