Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Place cauliflower in a food processor and pulse until finely ground. May be necessary to do in 2 batches.

Transfer to a microwave safe bowl and cover with plastic wrap and poke a hole in it.

Microwave on high for 2 1/2 minutes, stir, and microwave another 2 1/2 minutes. Let cool 10-15 minutes.

Place cauliflower in a clean dish towel and squeeze out all of the water.

Combine cauliflower in a bowl with the eggs, pizza cheese, bread crumbs, and salt until incorporated.

Pat crust mixture onto prepared baking sheet into a 9x13 rectangle or close to that. Crust should be about 1/4" thick. Bake for 12-15 minutes or until crust begins to brown.

Place half of mushrooms in food processor and pulse until finely chopped. Scrape sides of bowl and pulse again. Transfer to bowl and set aside. Slice remaining mushrooms.

Heat 1 tablespoon olive oil at medium heat and add chopped mushrooms. Cook for 10-12 minutes or until liquid has left mushrooms and bits of mushroom begin to stick to pan and become crusty. Add shallot, thyme, and soy sauce. Salt and pepper to taste. I added 1/4 teaspoon salt and dash of pepper at this time. Stir and cook for another 2 minutes. Transfer to plate in a thin layer and refrigerate for 5-10 minutes.

Add butter to a small skillet and heat over medium-high heat. Once butter has melted, add cut up sirloin steak and cook for 90-120 seconds just long enough to brown outside. During last 30 seconds, add the teriyaki sauce and soy sauce and then promptly remove and transfer to small bowl.

Spoon and scatter mushroom bits over entire pizza crust, followed by fresh mozzarella chunks, sliced mushrooms, and sirloin bits. Drizzle 1 tablespoon olive oil over top of pizza. Bake at 425 degrees F for 5-6 minutes.

Optional but recommended: After baking pizza, sprinkle thyme over entire pizza along with 2 tablespoons fresh parmigiano reggiano cheese. Serve immediately.