Preheat oven to 375 degrees and lightly spray two 2 cup ramekins with cooking spray.
To prepare the Parmesan Cauliflower crust layer, add oil to large skillet over medium heat. When hot, add cauliflower rice, salt, garlic salt and pepper. Stir to cook for about 5 minutes. Stir in Parmesan cheese until well combined then remove from heat.
Spoon half of cauliflower mixture into each ramekin, using a spoon, press rice down firmly into the bottom of the ramekin.
Spoon half of the pizza sauce/marinara sauce over the cauliflower layer.
For Zucchini, you can add them raw if you’d like, but I give them a quick sauté. Place oil into a large saucepan over medium heat. When hot add zucchini, salt and pepper, stirring for about 3 minutes. Remove from heat and add evenly to each ramekin.
Top with quartered pepperoni slices (much easier to eat from a bowl when they are quartered) then top evenly with shredded mozzarella and bacon crumbles.
Bake for 12-15 minutes, until hot and melted. Serve warm, being careful not to touch ramekin while still hot from oven.