Before last year, I was never a big fan of cauliflower. I'd eat it if it was served, but rarely did you see me picking up a head of it from the grocery. Then came the introduction to cauliflower rice. It's not something I have to say everyday, but to say it in my head is still long, so I've termed it crice. So last year was the discovery of crice and this year is the discovery of caulicrust (if shortened like crice, it just becomes crust). It's basically taking crice, then flattening it out on a baking sheet. Bake that crice, sprinkle your pizza toppings and with one more heat bump, you get your Panago solution. It no way gives you a direct substitute to the bouncy soft wheat crust, but it's another means of getting tomato sauce, vegetables and cheese in your mouth in pie form. And if it has to be said for reassurance, it does taste good.