2 cups processed raw cauliflower (to the size of couscous)
2 cups part-skim shredded mozzarella
2 large eggs
2 Tbsp dried fennel seed (or your favorite seasonings)
Preheat oven to 425 degrees Fahrenheit. Combine crust ingredients in a bowl. Press into a circle on a greased 12″ pizza pan by sprinkling the crust mixture around the pan and then gently pressing the mounds together. This prevents thick spots in the center of the pan.
Bake for 12-15 minutes, or until the edges are a golden-brown color. Allow to cool for five minutes. Gently slide a metal (or plastic if the surface is non-stick ad may scratch) spatula around the edges to loosen from the pan slightly.
Top crust with sauce, cheese, artichoke hearts, onion, peppers, spinach and olives. Place Provolone slices on top. Top with pesto.
Place under a broiler on high for 3-5 minutes, or until golden and bubbly, or bake for 10-15 minutes more in a 425 degree Fahrenheit oven until golden and bubbly.