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Fire on the Mountain Pizza



– 13 ounces prepared pizza dough, at 65% hydration – 6 ounces Real California Oaxaca cheese – 4 ounces roasted cauliflower florets, seasoned with orange, cumin, and Piment d’Ville – 3 ounces Fresno pepper, diced – 4 ounces plant-based meat substitute, seasoned as “chorizo” (see below) – 1 ½ ounces micro cilantro – 1 ounce toasted pepitas – 2 ounces Orange Crema (see below) Orange Crema: – 1 cup Real California crema Mexicana – ½ cup mayonnaise – ¼ cup fresh orange juice – 1 Tablespoon fresh lime juice – 1 Tablespoon Piment d’Espelette pepper Stir all ingredients together until smooth. Plant-Based Chorizo: – 5 lb brick Impossible meat substitute – 35 guajillo peppers, stems removed – 2 cups apple cider vinegar – 8 cloves garlic – 2 bay leaves – 6 thyme sprigs – 2 teaspoons Mexican oregano – ½ teaspoon ground black pepper – ½ teaspoon ground clove – ½ teaspoon ground allspice – ½ teaspoon cumin – ¼ teaspoon coriander – 2 teaspoons Piment d’Espelette pepper – ¼ cup salt
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In a saucepan, cover guajillo peppers with water and bring to a boil. Turn heat off and let soak for 15 minutes. Drain peppers and put in blender with remaining ingredients. Blend until smooth. Using a fine mesh strainer, strain into a bowl. Mix meat substitute into mixture.

To prepare pizza, stretch dough to 14-inch circle. Scatter pinches of Oaxaca cheese evenly over stretched dough. Top with cauliflower, peppers, and “chorizo.” Bake in a deck oven set at 570°F for approximately 6 minutes. Remove from oven and scatter with micro cilantro and pepitas.

To finish, drizzle with Orange Crema on top.

Plant-Forward Category Winner – 2020 Real California Pizza Contest

Recipe developed by Lars Smith, State of Mind Pizza, Palo Alto, Calif.

Per Order:

Makes 1 pizza