Mix thawed cauliflower rice with protein powder and breadcrumbs. (If you make your own cauliflower rice, be sure not to remove the moisture with a cloth or paper towel like in other recipes.)

Heat a large skillet over medium heat and spray with nonstick cooking spray.

Add cauliflower mixture to heated skillet, uncovered. 

While your crust cooks, heat a second skillet or small pan over medium-high heat.

Add minced garlic, red peppers, other toppings, and pepperoni. Cook until pepperoni is crisp, likely 2-3 minutes. 

Once the cauliflower mixture has slightly browned on the bottom (around 5 minutes), add tomato sauce, cheese, and pepperoni mixture. Cover for an additional 2-3 minutes until cheese is melted. (If you'd like an extra crispy crust, you can flip the crust before adding any sauce or toppings. Be careful not to burn.) 

Plate, cut, and serve.