Preheat a medium nonstick skillet over medium low heat along with the oil. Stir in the onions and caramelize low and slow until sweet and golden brown- about 40- 50 minutes. In the last 10 minutes, add in the rosemary, and a pinch each of salt and pepper. Set aside.

Place the cauliflower in a food processor and pulse until it reaches a rice like consistency.

Transfer to a microwave safe bowl and microwave on high for 5 min.

Remove and allow to cool to room temperature, then squeeze out all of the moisture using a cheesecloth.

Meanwhile, preheat oven to 425 F and place a baking sheet in the oven to preheat.

To the squeezed out cauliflower, add in the egg, cheddar, parmesan, cream cheese, flour, garlic, oregano, salt and pepper. Mix until combined. Pack into a roll-like shape.

Lightly grease the baking sheet and press the cauliflower crust onto the baking sheet. Press it into ½” thick long rectangle. Bake for 20-25 minutes or until golden brown on the outsides.

Meanwhile, cook the bacon over medium heat in a small non-stick skillet until crispy. Drain in a piece of paper towel and set aside.

In a bowl, mix together the ricotta and parmesan.

Remove the pizza from the oven and spread with the cheese. Top with the apple, caramelized onion, bacon, and figs. Return to the oven for an additional 5 minutes just to warm everything through and lightly melt the cheese.

Garnish with a drizzle of honey and shaved parmesan.