Preheat the oven to 450°F. Take chopped cauliflower and heat in a large skillet over high heat with 1-3 tablespoons coconut oil. Stir and cover florets in oil, then place lid on top. Cook for about 10-15 minutes or until tender-crisp, making sure you check on the florets often, stirring them around so that it doesn’t burn. Once the outside is a nice roasted brown, cool for a few minutes.
Then in a blender or a large food processor place eggs, garbanzo bean flour, pepper, seasoning, and cauliflower. Puree until you have a semi-smooth, thick batter. Cover a pizza pan or baking sheet with parchment paper and pour the batter in the center. Spread until you have about a ½ inch thick crust, or thinner if you prefer.
Bake the crust for about 25 minutes or until golden brown. Again, make sure to check it occasionally to make sure it doesn't burn. Allow it to get a little browner than usual to ensure that the crust cooks all the way through.
While you are baking the crust, place a tablespoon of coconut oil in a saucepan on medium heat. Add the bell peppers, garlic, asparagus and sun dried tomatoes and cook for 2-3 minutes or until slightly tender crisp. Then set to the side.
Once the crust is done, remove it from the oven. Spread the hummus on top and sprinkle on the sautéed vegetables. Then top all the ingredients with the three cheeses (goat, feta, and parmesan).
Bake in the oven for another 10-12 minutes and allow cheese to melt to an even golden brown.
Remove from the oven and cut into slices before letting it cool.
Serve and enjoy. Careful not to burn yourself, as it may be very hot.