Deep pan pizza:

https://www.seriouseats.com/foolproof-pan-pizza-recipe

Make sure enough oil in pans

Cauliflower garlic sauce:

under on the cauli, over on garlic and don’t add the water unless have to.

https://www.foodiewithfamily.com/creamy-garlic-cauliflower-sauce/#wprm-recipe-container-20195

Garlic sauce Ingredients

1 medium size head cauliflower washed and cut into small florets
5-8 cloves of garlic use 8 if your garlic cloves are small or closer to 5 if they’re quite large
1 ½ tablespoons olive oil butter, or Earth Balance
1 ¼ teaspoons kosher or sea salt plus a pinch separated
½ - 1 teaspoon freshly ground black pepper
Additional water milk, or vegetable stock, if needed

Instructions

In a stockpot or large saucepan, combine the cauliflower florets and water over high heat. When it reaches boiling, put a lid on the pan and drop the heat to medium low. Simmer for ~9 minutes or until the cauliflower is very tender.
While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt. Cook the garlic, stirring frequently –and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely. Scrape the garlic and butter into a blender carafe. Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too. Use a slotted spoon to drain the cauliflower and add it to the blender as well. Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it’s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.
Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.

also:

oven roasted cauliflower florets with ‘small half’ of cauli, ‘big half’ for the garlic sauce.

tomato pizza sauce on base

Florets and dollops of cauli

Pesto drizzled on top

Cool time 18mins ish in 260 oven

Pizza dough Ingredients

400g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting
10g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling
4g instant yeast (0.15 ounces; about 1 teaspoon), such as SAF Instant Yeast
275g water (9.5 ounces; about 1 cup plus 3 tablespoons)
8g extra-virgin olive oil (0.25 ounces; about 2 teaspoons), plus more to coat pans and for drizzling
1 1/2 cups pizza sauce, such as our New York–style pizza sauce
12 ounces grated full-fat, low moisture (dry) mozzarella cheese (see note)
Toppings as desired
Small handful torn fresh basil leaves (optional)
2 ounces grated Parmesan or Pecorino Romano cheese (optional)

Directions

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)
Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 24C) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.
Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise; at temperatures below 65°F/18°C, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).
After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.
Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.

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