Carb/Sugar Free Pizza (almost)

If you google search "cauliflower pizza crust" you will get a long list of recipes. After reading a few and reading the comments, this is the recipe I came up with. I think my method is easier and almost fool proof.
Cauliflower has 3 grams of fiber and 2 grams of sugar per cup. Tomatoes have 2 grams of sugar per 1/4 cup. So, this is really a recipe for pizza lovers who really miss it on a carb free diet!
I'd say, each 8 inch pizza has about 3-6 grams of fiber and 4 grams sugar.

Step One: Rice your cauliflower.
Use a steamer basket and cook your raw cauliflower for 10-12 minutes on the stove. Make sure the water is not touching the cauliflower. You want it to be tender, but still a bit crisp. Remove the cauliflower and let it cool completely, making sure no extra liquid remains.
Next, you want to shred it or chop it so that it looks just like cooked rice. I shredded mine in a food processor.
This is how it should look:Step 2: Make the dough- This makes 5, 8 inch crusts.
Combine:
4 cups riced cauliflower (not packed)
4 cups shredded Italian cheese blend or Mozzarella (I like pre-shredded bags for exact measurement.)
8 eggs (you could use less)
2 tsp fennel
4 tsp oregano, dried
6 tsp parsley, dried
(don't skimp on the spices. The flavor is necessary.)

Stir it well and mix it all up. Heat a non-stick skillet (I used an electric one) to a temp between 325 and 350 degrees. Scoop an overflowing cup full of batter and spread it out on the pan until you have an 8 inch circle. Put a metal bowl over the batter and cook for 7 minutes. It should look almost pancake like and just about cooked through before you flip it. Take off the bowl and flip the crust. I used a large bbq spatula. Make sure your skillet is really non-stick or you will have a problem. Cook the other side for 6 minutes. Remove and place on a cookie sheet or pizza pan for baking. You can cool the crust and freeze, if you wish.
This is how it should look:Step 3: Add the toppings and bake.
Heat oven to 450 degrees.
Spread 1/3 of a cup of homemade pizza sauce on the crust. Add toppings. I used thinly sliced yellow onion, baby portabello mushrooms and pepperoni. Next, sprinkle on a few tablespoons of cheese- I used colby/jack and parmesean. You hardly need any cheese (it's in the crust!). Just enough for it to look appetizing.
Bake for 7 minutes.

Enjoy!!
This really holds up like a pizza. You can slice it and pick it up with your hands. I made a bunch of crusts and froze them so that the hard part is done and I can quickly make a pizza when we want to.
Pizza Sauce
I made an almost sugar-free sauce. Tomatoes have about 2 grams of carbs/sugar.
In a blender combine:
2 small cans of tomato sauce
1 small can of tomato paste
Spices: 1-2 TB fresh garlic, 1 TB italian seasoning, 3/4 tsp Kosher salt, 1 tsp chili powder, 1-2 tsp fennel, 1 tsp onion powder. (can't remember amounts of all the spices I used.)
Blend until it tastes and looks good and mixed. Freeze leftover or use within a week.