Cut the cauliflower into chunks and place in a food processor. Blend for approximately 1 minute until it becomes as fine as possible. Measure out two cups of the cauliflower and place in a bowl. Add in the remaining ingredients for the crust and stir together until well mixed.
Using a paper towel dipped in olive oil, grease each of the cups of the muffin tin
Place a spoonful of the dough mixture into each muffin cup and press down firmly so the crust is well packed in.
Bake the pizza crusts for 10-12 minutes in the oven until firm. After 10 minutes remove from the oven and gently press with your finger, they should hold together and be firm to the touch.
Remove from the oven and allow to cool. Using a knife, run it around the edges of each crust and loosen them from the bottom of the pan, this will ensure they are easier to remove later.
With the crusts still in the muffin tray, top each with tomato sauce and any topping of your choice.
Place the muffin tray back into the oven an allow to bake for a further 5 minutes until the cheese begins to bubble.
Once cooked, remove from the tray and serve warm.