RECIPE: Gochujang Hand-Tossed Pizza

Preheat your oven to 475°F. Lightly flour your work surface and hand stretch the dough into a 12–13″ circle, leaving a slightly thicker edge for the crust, then transfer it to a peel or pan.
Spread a thin, even layer of gochujang sauce over the dough, leaving a small border around the edges. Add the mozzarella and provolone blend evenly across the surface. Top the pizza with the cauliflower, distributing it evenly so it roasts and caramelizes during baking.
Bake the pizza for 9–11 minutes, until the crust is golden and the cheese is melted and bubbling.
Remove from the oven and immediately finish with the sliced green onions and a sprinkle of toasted sesame seeds. Complete the pizza by drizzling both the sriracha and ranch over the top to create a spicy, creamy finish. Slice and serve.