Cashew ricotta is our new favourite vegan cheese, and it's even better on a pizza! It makes a great filling for pasta, lasagna, and cannelloni, as well as a delicious spread. And it'll keep for up to 10 days in the refrigerator. On top of it all, the cauliflower crust of this pizza makes it a tasty and healthy choice. It's an excellent alternative to classic pizza crust, and, as a bonus, it's gluten-free. This cruciferous vegetable has been gaining in popularity over the past few years, appearing in recipes like roasted Tex-Mex cauliflower, cauliflower tabbouleh (it's colour and texture makes it a suitable substitute for certain grains), General Tao cauliflower, and of course, cauliflower pizza! You'll be surprised by the great texture of the crust - its crunchy edge and chewy centre are similar to traditional pizza crust. And its light taste really lets the flavours of your toppings shine. The recipe isn't complicated - all you need to do is pulse the cauliflower in the food processor until it's broken up, then blanch it for a few minutes (the Prana nut milk bag really helps with this step!). The longest part of this recipe is actually drying out the cauliflower so that the crust gets nice and crispy. As for the rest, it's child play!