Brief synopsis: The pizza turned out very tasty, but the crust was slightly too soft (not falling apart though). I will try again, but tweak some directions. :)
Along with what everyone else is saying, you really need to remove as much water as possible from the cauliflower. I pressed it in a colander while hot, cooled it, squeezed out water with my hands (just took a scoop of "dough" and pressed between my palms as much as possible), and then squeezed in a paper towel. This wasn't enough. I spread the crust to about 1/5 - 1/4 inch thick and after cooking at 450 for 22 minutes it came out brown on the edges, but soft in the middle. It didn't crumble, but was definitely a fork and knife pizza.
Taste wise you could tell that there was an extra flavor to it, but I didn't miss the dough at all (and I LOVE carbs). The crispier crust around the edges was delicious. I will definitely try this again, but will probably do the crust a bit thinner and will follow some of the other tips for having less liquid (such a microwaving instead of steaming).
For toppings I did sliced tomatoes, pepperoni, mozzarella and parmesan cheeses (which is also what I used for the "Italian cheese blend" in the crust), and fire roasted tomato sauce. After baking the crust I added the toppings and baked for another 7 minutes or so (until the cheese was melty). I also planned on adding fresh basil but totally forgot.
Overall I definitely enjoyed and will do again for sure!
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Brief synopsis: The pizza turned out very tasty, but the crust was slightly too soft (not...