Thats a great idea to use a cauliflower crust. I'm doing low carb so I'll have to try that.
I'm not a great cook but I was going for low carbs, fat and sodium. So the only two ingredients in the crust is the cauliflower and 2 eggs. The filling is tomatoes, fresh basil and onion. The topping is 1 cup of Fage Zero yogurt, 2 tbsps of low-fat mayo, 1/2 cup of part skim shredded mozzarella and one small steamed zucchini squash (no skin) that I liquefied in a food processor.
Pre-bake the crust at 350 for 35 minutes, then let it cool, add every thing else and bake it for 45 minutes at 350..
It came out really well and the crust got nice and brown but I made it a little too thick. It was a little soft in the middle but it didn't fall apart when I sliced it. I'll make the crust thinner next time.