Yields: 4 Servings | Serving Size: 493.26 grams
Preheat oven to 425°F.
Peel some of the excess outer papery skin away from garlic and cut top off. On a sheet of foil, drizzle garlic with olive oil. Wrap garlic in foil and place in oven. After 30 minutes, remove garlic and allow to cool. Squeeze garlic into a small bowl. Set aside
Steam the cauliflower with 1/2 cup water in microwave–safe bowl for 4–5 minutes, until al dente. Puree the cauliflower in a food processor fitted with a steel blade. Remove to a colander lined with cheesecloth to drain. Squeeze the cheesecloth to remove all liquid.
Return cauliflower to bowl and mix in 1/2 cup of masa, setting aside the other 1/2 cup. Add the remaining pizza crust ingredients. Sprinkle the remaining 1/2 of masa on the bench and kneed for 2-3 minutes. Place the dough on a sheet tray lined with parchment paper and spread mixture to make a 1/4-inch thick crust. Bake until crust is golden brown, about 15–20 minutes. Set aside to cool briefly.
Heat a tablespoon of water in a sauté pan over medium high heat. Add the mushrooms and sweat out some of the water. When the mushrooms are almost dry, add the spinach to wilt. Set aside.
Spread the garlic evenly across warm pizza crust; dollop the ricotta cheese on top. Add the sun-dried tomatoes, mushrooms, tofu, and roasted red peppers. Bake for 5 minutes, or until the toppings are bubbly and melted. Garnish pizza with fresh basil, black pepper, and a sprinkling Italian seasoning.
