Pulse batches of raw cauliflower florets in a food processor, until it is a rice-like texture.
Microwave the cauliflower rice in a bowl for 7 minutes, uncovered.
Transfer cauliflower rice to a clean dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess water out! (This makes the crust not soggy)
In a large bowl, mix dried cauliflower rice, beaten egg, goat cheese, and spices. (I found mixing with hands is easier) It won’t be like any dough you’ve ever worked with, but once baked it will hold!
Press the dough out onto a baking sheet lined with parchment paper. Keep the dough about 1/3″ thick.
Bake for 35-40 minutes at 400F. The crust should be golden brown when it is done.
Heat 1 Tablespoon of olive oil in a skillet over medium-high heat.
Add spinach and saute just until wilted.
Transfer to paper towels and squeeze some of the excess liquid out, set aside.
Add another 1 Tablespoon of olive oil to skillet and set over medium heat.
Add onions, season lightly with salt and saute 10 minutes.
Add sugar and cook until they begin to caramelize, about 5 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning.
Stir in balsamic vinegar and cook 1 minute longer, set aside.
In a small saucepan, melt butter over medium heat. Add flour and garlic and cook, stirring constantly, 1 minute. While whisking, slowly pour milk into flour mixture. Season with salt and pepper to taste and bring mixture just to a boil.
Spread white garlic sauce evenly over pizza. Top with half of the mozzarella and half of the parmesan, then add spinach, bacon and onions. Top with remaining half of the mozzarella and parmesan. Transfer pizza on parchment paper to a pizza pan.
Bake an additional 8 or so minutes, just until the cheese is bubbly.