If you don't want this to be, you know, quite spicy, then please reduce my amount of crushed red pepper flakes to 1/4 teaspoon to start, adding more to your taste during or after cooking. I ended up using even more than the amount listed, and also added extra capers, but I *love* super spicy food.
MAKE AHEAD: You can definitely make the cauliflower topping a day or two in advance and store it in the refrigerator until it's time to use it. The almond ricotta can be made in advance as well. What I personally did was soak and skin my almonds before getting started, and then finish making the rest of the almond ricotta while the cauliflower cooked.
GLUTEN-FREE: Use your favorite gluten-free pizza dough. (But I haven't tried any that I like yet, and this rather saucy topping may not be a good match for delicate crusts).
NUT-FREE: Omit the almond ricotta and add a different creamy element of your choice. This might be delicious with dollops of my dreamy roasted red pepper hummus!
NUTRITION FACTS: Nutrition facts exclude the pizza dough and the almond ricotta.
Sicilian Cauliflower Pizza originally printed from https://yupitsvegan.com/sicilian-cauliflower-pizza-recipe/ February 25, 2017