Even if you're not avoiding carbs, this is a healthier, lower-calorie option packed with veggies. The recipe I used is from Sandy's Kitchen and can be found here. After making cauliflower pizza a couple times, I now know that the key is making the crust thin so that it has the maximum potential for crispiness. Soggy crust is bad on real pizza and downright unbearable with cauliflower crust so spread it thin, people!
The crust is just grated raw cauliflower, shredded cheese, egg beaters and some seasonings. I used the shredding disk on my food processor but you could grate the cauliflower by hand too.
Using a spring-form pan makes it simple to get the crust into that perfect pizza shape, aka a circle. Covering the bottom in parchment paper before you snap the pan together and giving it a spray or two of cooking spray makes it a lot easier when it's time to flip the crust.
After baking the crust for 30 minutes, you flip the crust and bake for an additional 10-15 to get it nice and crispy. The edges will look a little burnt but that means you're doing it right!
Throw some toppings on with some sauce and some cheese and bake or broil for another 5-10 minutes. I just baked it and had no problem. I pureed a can of diced tomatoes and used about half a cup as the sauce. Yum yum.