First make cauliflower rice. Separate the cauliflower florets from the stems and throw them in a food processor. Process until you get “grains” the size of rice. (You can also use a cheese grater to get this same effect.)
Steam the rice in a shallow pan with about an inch of water in the bottom for 5 minutes. Strain with a fine mesh strainer (or a strainer lined with cheesecloth.) *Tip: if you aren’t anti-microwaves then you could microwave the rice in a bowl for 6-8 minutes until translucent as opposed to the stove top method. No one’s judging you.
Let rice cool before transferring to a cheesecloth and wringing ALL the excess moisture out. This is a very important step to get a crisp pizza-like crust.
Meanwhile fry up 4 slices of bacon until crispy. Transfer to a paper towel and then crumble up for toppings.
Dump the rice in a bowl and mix in 1 cup of mozzarella cheese (saving the rest for topping), 1 egg, and seasonings. Mix thoroughly.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Shape the cauliflower crust into a thin rectangle (about 1/3” thick). Bake for 35 minutes until golden brown.
Finish topping off the crust with reserved 1 cup mozzarella and any extra seasoning (salt, pepper, or cayenne pepper for a kick). Top with bacon crumbles.
Bake for another 10 minutes until cheese is melted (and golden.)
Cut into bread sticks and serve immediately with warm marinara sauce.