Preheat oven to 425 degrees. Arrange riced cauliflower in a single layer in the casserole dish (I used a 9x12 casserole dish) toss with olive oil, salt and pepper. Roast for 25 minutes or until crisp.

Remove the casserole dish from oven and turn oven down to 350 degrees. 

In a bowl add ricotta cheese, eggs and sprinkle in a bit of Parmesan cheese and mix together. This will help set up better in the casserole dish and be less watery.

Use a 1/3 of each and add a layer of mozzarella cheese, then pizza sauce, then Parmesan cheese, then ricotta. Sprinkle Italian seasoning on top. Next add a layer of pepperoni. Repeat.

Layer in the rest of the cheese. Sprinkle with Italian seasoning and top with pepperoni. Cover with foil and bake at 325 degrees for 20 minutes.

Remove foil and bake another 10 minutes. If you want the top crispier you can put under the broiler for a few minutes. 

Let cool a few minutes and enjoy!