In a large skillet, warm the olive oil over medium heat and then add the garlic, onion, and red peppers. Continue to cook, stirring frequently, until the onion and garlic are fragrant and slightly softened, 2-3 minutes. Add the cauliflower and a pinch of salt, and stir to combine. Continue to cook, stirring occasionally, until the cauliflower starts to brown slightly, 3-5 minutes.
Add the sundried tomatoes, tomato paste, 3 tablespoons of the oregano, capers, golden raisins, and vegetable broth to the skillet, and stir well to combine everything. Bring the mixture to a boil, then reduce it to a simmer and cover the pan. Cook until the cauliflower is tender, stirring occasionally, 10 to 15 minutes. If necessary, uncover the pan and continue to cook until excess liquid is cooked off, (you want the mixture to be juicy and a little saucy, but not watery). Season to taste with salt and pepper.
While the cauliflower is simmering, preheat the oven to 475 degrees Fahrenheit. Lightly grease a sheet pan. Sprinkle a work surface with cornmeal or flour and roll out your pizza dough to fit the pan. Use a fork to gently prick a few a holes throughout the surface of the dough, except for around the edges (to prevent bubbles).
When the cauliflower mixture is ready, spread it out onto the pizza dough, leaving a small border. (Depending on the size of your cauliflower, you may have a little extra). Add dollops of almond ricotta throughout the pizza. Bake for 16 to 18 minutes, rotating the pan halfway through, until the dough is cooked through and lightly browned. Garnish with the remaining fresh oregano and enjoy hot.
Notes
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!PIZZA DOUGH RECIPES: Here are links to amaranth pizza dough,whole wheat pizza dough, and white bean pizza dough.NUTRITION FACTS: Nutrition facts exclude the pizza dough and the almond ricotta.