The base of my pizza (in place of traditional pizza dough) is something called "Naan." Two come in a pack. A package runs less than $3. It can be found at most mega-marts and grocery stores in the bakery bread section. I buy it, throw it in the freezer and pull it out just before making the pizza. This time we used whole wheat Naan, but it, also, comes in original or garlic.
Begin by prepping the cauliflower and your veggie toppings. For a couple of smaller pizzas, it only takes about 1/4 of a head of cauliflower (a little more is shown here, but we had cleaned some for snacking!). For toppings, we used 1/2 of a small zucchini, 1/2 of a yellow squash, a handful of colorful, sliced mild peppers, 3 sliced green onions, 1 tomato (shown sliced in the photo, but we eventually chopped them into chunks) and a handful of fresh spinach.
In a bowl, coat the zucchini and squash with a drizzle of olive oil, then sprinkle on some salt and pepper. Roast on a baking sheet for about 10 - 15 minutes on 400 degrees until the veggies start to caramelize. Remove from oven and set aside.
For the sauce:
Place cauliflower in a sauce pan with about 1 cup of heavy cream or whole milk. Add in some salt and pepper. Cover and cook on medium until cauliflower is just fork-tender. Puree in a blender for a few seconds, then add in 1/4 of a cup of grated parmesan, then pulse to blend well. Check seasoning. Add in a splash of milk if too thick. Set aside.
Assemble the pizzas:
Brush both sides of the Naan bread with oilve oil. Top with some fresh mozzarella (about a 1/4 of a cup per pizza). Dollop on some of the cauliflower sauce. Then, add on your zucchini, squash and other veggies ... reserving the spinach for after the pizza is baked.
Spinkle some shaved parmesan on top of each pizza. Finish with a good drizzle of olive oil and some black pepper.
Bake at 425 degrees for 8 - 10 minutes or until cheese is bubbly.
Top with some torn spinach (you could use fresh basil). Serve and enjoy!