1. Place a pizza stone or travertine tile in the bottom rack of the oven, remove top rack and preheat oven to 450 degrees Fahrenheit. After oven has preheated wait at least 15 minutes before placing pizza pan on stone/tile. If you have a non-contact thermometer, measure the stone to 485°F before adding pan to bake crust for initial baking.
2. Process all the ingredients, first cauliflower, then adding each ingredient and pulsing until it is well mixed in. Scrape down sides between pulsing to make sure everything is well incorporated.
3. When all crust ingredients are processed and well mixed, scrape them out of the processer and form the 'dough' into a ball on a clean plate.
4. Place a sheet of parchment paper on a pizza pan (esp. if it is one with holes!) and gently crumble the pizza dough over the pan as evenly as possible, and then press into place until you have created a uniform crust.
5. Bake for 12-15 minutes, or until the edges and top are a golden-brown color. Remove from the oven and allow cooling for five minutes.
6. Top crust with your favorite pizza fixings but go light on the sauce. Only 1/3 cup of any sauce, then toppings and cheese and return to the oven for 15 minutes or until the top is bubbling and cheese is fully melted.
7. After baking, allow pizza to cool for 10 minutes to give the crust time to solidify before serving.

Toppings:

1. 1/3 cup sour cream, 1/3 cup grated parmesan cheese, 1 /2 teaspoon salt, dash of pepper and/or paprika spread as the sauce in a thin layer. Top with 1 cup lightly sautéed chicken, 1/2 cup green onions, 1/2 cup chopped mushrooms and 1/2 cup black olives, or chopped artichoke hearts and topped with 1 cup shredded mozzarella and/or Romano cheese.
2. 1/3 cup tomato sauce spread over crust and topped with 1/2 cup chopped onions, 1/2 cup bell pepper, 1/2 cup cherry tomatoes, and 1/2 cup black olives topped with 1 cup mozzarella and/or Romano cheese.