Ingredients

Makes 2 personal-sized pizzas

For the Cauliflower:

•  1 head of cauliflower (use any color), cut into small, even-sized florets
•  2 tbsp dijon mustard
•  3 tbsp Extra Virgin olive oil, divided
•  ¼ cup grated parmesan cheese
•  ¼ tsp Kosher salt

For the Pizza:

•  1 head roasted cauliflower
•  1/2 cup pesto sauce
•  1/2 cup low-fat ricotta cheese
•  ¼ cup grated parmesan cheese
•  Pinch of Kosher salt
• Drizzle of Extra Virgin olive oil
•  2 rounds of fresh pizza dough

Directions

1. Heat your oven to 425°F. Line a baking sheet with parchment paper and place the cauliflower on it.
2. In a small bowl, combine 2 tbsp olive oil, mustard, and half the parmesan cheese. Mix well.
3. Coat the cauliflower with the mustard mixture, rubbing it in evenly.
4. Roast in the oven for 20-25 minutes, until you can easily pierce the cauliflower with a knife and it is golden brown.
5. Place the roasted florets in a bowl (try not to eat them!) and reserve them for your pizza.
6. Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
7. Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little olive oil so your pizza doesn’t stick.
8. Spread a layer of pesto on top of the stretched out dough.
9. Place the roasted cauliflower on top of the pesto, sprinkling it evenly over the pesto.
10. Add dollops of ricotta cheese in between the cauliflower.
11. Sprinkle with the salt and drizzle with 1 tbsp olive oil.
12. Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
13. Remove from the oven and sprinkle with the remaining parmesan cheese.