I’ve been playing around with different gluten-free/dairy-free pizza combos for quite some time now. Claire and I often miss out on pizza night with the fam because we just cannot eat any pizza without suffering a major food hangover the next day. Most of the gluten-free crust options are pretty decent these days, but trying to make a real pizza without dairy isn’t all that easy.
I’ve experimented with making cashew-based cheese at home, and I have to be honest ~ I am just not that skilled at making nut cheese from scratch. So, when I found out that Kite hill had recently come out with a new line of artisanal cheeses (cashew queso and almond milk ricotta) I decided to see if either of these options might work on a pizza.
Turns out, the ricotta was the winner and the Pear, Ricotta, and Pecan pizza was born! This pizza takes less than five minutes to assemble and is baked to perfection in ten minutes flat. I used the Siete Cashew Tortilla as my base, but any gluten-free tortilla will do. You could certainly use any pizza crust for that matter ~ just be sure to adjust the cook time accordingly.
- 1 Siete Cashew Flour Tortilla
- 2 Tablespoons Kite Hill ricotta cheese
- 1 organic pear, ripened and thinly sliced
- 1 -2 Tablespoons pecans, crushed
- Raw honey (slightly heated on the stovetop to make drizzling easier)
- A sprinkle of parsley or thyme
Lay out your tortilla. Spread the ricotta cheese over the surface (it doesn’t have to be even). Lay the pear slices on top of the ricotta. Bake at 400 degrees for 10 minutes, being careful not to overcook. (We used our KitchenAid convection toaster oven on the convection setting, but any oven will do). Sprinkle the pecans on top. Drizzle with honey. Sprinkle with parsley or thyme. Enjoy!
