Crust: Grate entire head of cauliflower with cheese grater; blend in oregano, Garlic Garlic™, and Onion Onion™. Microwave 8 minutes (do not add water). Cool completely in refrigerator. Preheat grill to 375°. When cauliflower mixture is cooled, stir in eggs and mozzarella cheese.
Fold four sheets of aluminum foil to approximately 6-8” wide. Spray with cooking spray. Form about ½ cup of crust mixture into a round crust on the aluminum foil. Make slightly smaller crusts if you’d like more pizzas.
Place the crusts (with aluminum foil underneath) on a grill pan and put on the grill. Grill for about 20 minutes. Check often as each grill is different and cook time will vary. The crust is done when it’s a golden brown and the moisture has left.
Remove from grill. Slide a metal spatula under crust to ensure the crust is not stuck to the aluminum foil.
Spread the Cherry Zinfandel Grill Sauce on the crust; layer with remaining ingredients as you like. Place pizzas back on the grill for an additional 15-20 minutes. Check pizzas often so they don’t overcook.