Making The Cauliflower CrustPreheat oven to 425° and line two sheet pans with parchment paper.

Pulse cauliflower florets in a food processor until very finely minced–like snow.

Microwave cauliflower in a microwave-safe bowl for 5 minutes. This will tenderize the vegetable.

Let sit until cool enough to handle. Place cauliflower in a kitchen towel and squeeze as much water out as possible.  And when you think you're done, give it another squeeze. You want the ball as dry as you can get it. The ball of squeezed cauliflower will be significantly smaller than when you started (a little less than 2 cups of cauliflower after squeezing). 

Place ball of squeezed cauliflower in a mixing bowl and add the cheeses, eggs, and spices. Mix until thoroughly combined.

Using a 1/4 cup measuring cup, scoop mounds of cauliflower onto the parchment lined sheet pan.

Shape "dough" into a circle about 4" in diameter (about the size of a rice cake). Make sure to build up a little extra crust around the edge to form a rim. It'll help keep the toppings from falling over the sides.

Bake 13-15 minutes until crust is golden brown.

Assembling The Breakfast PizzasTo make the scrambled eggs: In a bowl whisk together the eggs, milk, salt and pepper.

In a skillet, melt tablespoon of butter over medium high heat and pour in the eggs. Continuously stir until the eggs are fluffy and cooked through.

Using a spoon, top your pizza crusts with the scrambled eggs. Add the cheese and your desired toppings and bake at 425° for 10-12 minutes, until your cheese is melted and browned.

Allow to cool for 5 minutes and enjoy!