For the pizza:

1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
2. In a small bowl, whisk flour, garlic powder, milk, salt and pepper until batter forms.
3. Dip cauliflower florets into batter, one at a time. Place onto baking sheet.
4. Bake battered cauliflower until golden-brown, about 15-20 minutes.
5. Toss cauliflower with 1/3 cup Frank’s hot sauce until evenly coated. Bake again until crispy, about 5-10 minutes.
6. Preheat oven to 550 degrees F and adjust the rack to the lower middle of the oven. If you have a pizza stone, place it on the lower rack.
7. Cut dough in half. Roll each half of dough out on floured surface until it is 1/4 inch thick. Place dough on a cornmeal dusted pizza peel or 12 inch piece of parchment paper.
8. Place dough onto pizza peel or parchment paper on the back of a baking sheet. Brush with 1 tablespoon olive oil and half of remaining hot sauce. Top with 2 tablespoons red onion, 1 cup mozzarella and 1/4 cup blue cheese.
9. Using a pizza peel or parchment paper on the back of a baking sheet, slide your pizza onto the pizza stone or another baking sheet. Bake for 5-7 minutes, remove parchment paper if used, and rotate pizza. Bake until crust is golden-brown and cheese is just starting to brown, about another 3-4 minutes.
10. Let pizza cool slightly before serving. Garnish with green onion and ranch dressing.
11. Repeat with remaining ingredients for second pizza.

For the ranch dressing:

1. In a small bowl, whisk all ingredients together until combined.