Preheat oven to 425. Lightly oil muffin tins with avocado oil.

Make the dough: place water, yeast, honey and olive oil in glass cup and let sit for 5 minutes to proof yeast. Place flour and salt into mixer (or food processor) and then add liquid ingredients. Mix on high speed for about 3 minutes, until dough forms. If mixing by hand, continue kneading until smooth and no longer sticky (it may take up to 5 minutes). Place dough in bowl and cover with kitchen towel to rise for minimum 15 minutes.

Make the ricotta: Cut cauliflower into florets and steam for about 13 minutes, until tender, but not mushy when pierced with a fork. Place steamed cauliflower and pine nuts into bowl of food processor and pulse until combined. Add remaining ingredients and process until creamy, but not totally smooth---some texture is desired. Taste for seasoning, adding more S+P as needed.

Make Pizza: Sprinkle corn meal on flat, even surface. Roll out dough to ⅛" thickness and then use circular cookie cutter (or the top rim of a glass) to cut into 3" circles. Place one dough circle into each muffin tin, patting down and outward onto edges. Put a Tablespoon of tomato sauce, a dollop of ricotta and desired veggie toppings** into each muffin tin. Bake for 15 minutes, or until crust is brown and crispy.

Vegan Ricotta will stay good in air-tight container in the fridge for up to one week.

Store Pizza muffins in fridge for up to 5 days and reheat in 375 oven for 10-15 minutes.

Already cooked pizza muffins will stay good in the freezer for up to 3 months.