Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, salt, and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan cheese. Let cool to room temp.
On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out into a thin 15-inch circle. Keep the dough moving on the surface so that it does not stick, dusting the dough and surface with semolina flour or cornmeal as needed. Place on a baking tray or peel if you have a pizza stone for the oven.
Lightly brush a one-inch border with extra virgin olive oil around the pizza.
Spread 4 ounces of the Artisola Organic Pesto around the rest of the pizza and then evenly distribute the cauliflower florets, ricotta and mozzarella cheeses.
Bake in the oven for 10-15 minutes until the cheese has slightly browned. Remove from the oven to a cutting board and add fresh cracked pepper. Slice and serve immediately. Enjoy!