In a food processor, process cauliflower until finely chopped.

Transfer the cauliflower in a microwave-safe bowl and cook for 5 minutes, or until tender. Place the cauliflower in a towel or cheese cloth and squeeze out excess water so it is completely dry.

In a medium mixing bowl, combine the cauliflower, egg, garlic, basil, parmesan cheese and ¼ teaspoon black pepper; stir until well combined.

On a parchment-lined baking sheet, spread cauliflower dough out into a pizza round. Lightly spray the cauliflower crust with nonstick cooking spray. Bake for 30 minutes, or until lightly browned.

While the crust is baking, prep the toppings. Using a 2-inch and 1-inch circle cookie cutter, cut as many circles out of the slices of mozzarella cheese as possible; set aside. Slice the olives in half lengthwise; set aside. Thinly slice the bell pepper lengthwise into strips.

Remove crust from oven. Increase oven temperature to 450°F. Top cauliflower crust with mozzarella cheese and remaining ¼ teaspoon black pepper. In the center of the pizza, sprinkle the crumbled bacon into a circle. Scatter bell pepper strips around the bacon circle to make the “veins”. Bake for 7 minutes, or until the cheese melts.

Remove from oven and begin placing the toppings. In the center of the bacon circle, arrange some of the olives in a circle, place a 2-inch mozzarella circle on top of them and place another olive half in the center of the cheese circle to form an “eye.” Lay the remaining cheese circles around the pizza and top each with an olive half to make the rest of the “eyes.” Serve immediately.