Place your cauliflower into a large food processor and pulse until broken down and rice-like.

Transfer to a large, microwave-safe bowl and microwave 7 minutes. Stir, then microwave for 7 more minutes. Pour onto a thin kitchen towel* and let cool until you can handle it, about 15 minutes.

Preheat your grill to medium heat and line a pizza pan (it should have holes in the bottom) with parchment paper.

Once cool enough to handle, ring out ALL the excess moisture. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust. THEN, transfer to a new thin towel and ring out AGAIN. this ensures to get maximal amount of water out of the cauliflower.

Transfer the cauliflower back into a large bowl and add in coconut flour, coconut oil, garlic, ginger and salt. Stir until well combined and then add the egg, mixing until well combined.

Divide the cauliflower into 2 balls (about a heaping 1/2 cup each) and spread onto on the pizza pan, about 5 inches in diameter. You want the pizzas to be on the small side, leaving a thicker ridge for the crust.

Place the pan directly onto the grill and cook until the bottom is charred and begins to crisp up, and the top part of the pizza is form, about 30 minutes.

Remove from the grill and set aside.

Place a grill basket onto the grill. Toss the mango and red onion in the melted coconut oil and place into the basket. Cook until charred, about 5 minutes, stirring occasionally.

While the salsa grills, place the pan of pizza crust into an oven set to HIGH BROIL. Cook until the top is just golden brown and lightly crunchy, about 2-4 minutes (watching carefully so it doesn't burn.)

While everything is finishing cooking, whisk together all the sauce ingredients in a medium bowl until smooth and creamy.

Divide the sauce between the 2 cooked pizzas, spreading out evenly, and then divide the mango/onion salsa on top of the pizza, pressing down lightly to adhere it into the sauce.

Sprinkle with cilantro and DEVOUR.