Break the cauliflower into florets and pulse in a food processor until fine, or use pre-made organic cauliflower rice. Place in a small bowl and microwave for 4 minutes.
Drain excess moisture by squeezing the steamed cauliflower in paper towels or a thin dish towel (cheese cloth). When moisture is removed let the cauliflower cool on paper towels.
In a large bowl combine the cooled cauliflower with all other crust ingredients and mix together until it forms a dough ball.
Line a baking sheet or pizza stone with parchment paper then form the dough into a round pizza circle about 1/3 inch thick. Make the edges higher to form your crust. Bake for 20-25 minutes until golden brown.
Cool the crust on a cookie rack for 10 minutes.
Top with mozzarella and Colby Jack cheese then tomato slices and pepperoni. Cook in the 425 degree oven for 10-15 minutes until cheese is bubbly.
This delicious pizza crust recipe can be used with any pizza topping - the key is to drain as much moisture from the steamed cauliflower as you can. Enjoy!