Preheat the oven to 425 degrees. Bring a pot of salted water to a boil over high heat. Add the elbow macaroni and turn the heat down to medium-low. Cook pasta to al dente or for about 6 minutes.
While your pasta is cooking, working on a lightly floured surface, roll out your pizza dough and shape into a circle. Using your rolling pin, roll the dough around the rolling pin to help transfer the dough to your baking sheet or pizza stone. Once flat and in the shape you want, begin folding over the outer edges all around the dough to create your outer edge pizza crust. Set aside.
Drain and rinse your macaroni and immediately pour the cooked, drained macaroni back into the same pot. While still hot, add in one cup of the shredded cheddar cheese and heavy cream and mix well.
Drizzle some extra virgin olive oil on top of the pizza dough and then spread on the ricotta cheese, evenly. Sprinkle on the shredded mozzarella and top with the macaroni and cheese mixture, spreading evenly over the pizza dough. Sprinkle on the raw cauliflower bits and the remaining one cup of shredded cheddar cheese.
Bake for 20 minutes or until the crust is a nice golden brown, the cheese is thoroughly melted and the cauliflower bits are slightly browned. Remove from the oven and let rest for a minute or two before serving. Enjoy!!