1. Heat the olive oil a medium skillet over medium heat. Once hot, add red bell pepper and red onion and cook until softened, stirring occasionally, about 5-7 minutes.
2. Top cooked cauliflower crust with sauteed peppers and onions, corn, edamame, black bleans, and mortadella. Sprinkle with shredded cheddar cheese. Cook in 450°F oven until cheese is melted, about 5 minutes.
3. While pizza is cooking, combine mayonnaise with 1/2 - 1 tablespoon of sriracha (depending upon how spicy you want it).
4. Remove pizza from oven, top with avocado, queso fresco/cotija cheese, sriracha mayo, and a squeeze of lime. Serve immediately.

for the Cauliflower Crust

1. Preheat oven to 450°F. Line a baking sheet with a silicone baking mat or parchment paper lightly grease with olive oil.
2. In a food processor, process the cauliflower florets until it resembles rice (evenly chopped but not totally pulverized). Transfer cauliflower rice to a microwave-safe dish and microwave on high for 7-8 minutes, or until cooked.
3. Let cauliflower cool for a bit, then place in a clean kitchen towel. Twist and squeeze out as much moisture as possible. Don't skip this step, as the cauliflower needs to be dry in order to set properly as a "pizza crust".
4. Pour the cauliflower rice to a mixing bowl, add egg, cheddar cheese, and season with Kosher salt and freshly ground pepper. Mix to combine.
5. Using your hands, press the mixture onto the baking sheet into a thin, even-layered disk.
6. Bake for 15 minutes, or until golden. Let cool slightly, then carefully flip and cook for 5-7 more minutes.