Thoroughly wash cauliflower. Remove florets and place in a food processor. Pulse a few times then process until small crumbles appear. Do not over mix
Place cauliflower crumbles (dry) into a microwave-safe dish. Cover dish with paper towels and microwave on high for about 8 minutes.
Remove cauliflower from the bowl and place on a clean kitchen towel. Carefully squeeze out all of the excess moisture from the cauliflower (try to get it as dry as possible). Use extra caution because the liquid will be very hot. You may wait until the cauliflower cools to do this part.
Place drained cauliflower back in the bowl and add the egg, thyme, 3/4 cup mozzerella, Parmesan, Italian seasoning, 1/2 tsp. salt and 1/8 tsp. back pepper. Mix Well
On a pan sprayed foil-lined sheet tray, form the cauliflower mixture into a 1/4 inch thick large circle. Try to square edges as much as possible to prevent burning.
Bake Crust at 450 degrees F for about 10 minutes or until edges start to turn golden. Remove from oven and let cool for about 5 minutes.
Top crust with pizza sauce. 1 cup mozzarella cheese, Cheddar cheese, taco seasoning, peppers, red onion, diced tomatoes and black olives(if desired). Return pizza to the 450degrees F oven and bake for an additional 10 minutes. Turn oven to broil to melt the center of cheese for at least 2-3 minutes.
Remove pizza from oven and let cool for about 5-10 minutes. Top with freeze dried corn and sliced scallions. Slice and serve.