Place the cauliflower crumbles into a microwave-safe bowl and microwave dry for 8 minutes (see tips below if you do not have a microwave). Let the cauliflower cool for a bit.
Preheat the oven to 450℉. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).
In a medium bowl, mix the cooked cauliflower crumbles with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Bake for 15 minutes (or until golden). Remove the crust from the oven, and reduce the oven temperature to 400℉.
ADD THE TOPPINGS:
Carefully flip the crust over (if you have it on parchment paper, you can just use the parchment to help flip it over! Sprinkle arugula or spinach over the crust. Top with tomato slices and sprinkle bacon on top. Carefully crack 4 eggs on top of it all, and sprinkle with Parmesan.
Put the pizza back into the oven and bake for 8 minutes, or until the eggs are cooked through as you like them. Cut into 4 slices and serve immediately.
Notes
You can now buy cauliflower crumbles in most markets. Look for them with the other pre-cut packaged veggies. Ask the produce manager if you don't see them. Alternately, you can grate a head of cauliflower with a cheese grater to create crumbles.
For those who don’t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
If you are preparing this recipe as gluten-free, just be sure to use a brand of bacon that is known to be GF.