Preheat the oven to 425°F. Bring pot of salted water to boil over high heat. Add elbow macaroni and reduce heat to medium-low. Cook pasta to al dente.
While pasta is cooking, working on lightly floured surface, roll out pizza dough and shape into circle. Transfer dough to baking sheet or pizza stone. Fold over outer edges of dough to create raised pizza crust. Set aside.
Drain macaroni and immediately return to pot. While still hot, add 1 cup shredded cheddar and heavy cream. Mix well.
Drizzle olive oil over pizza dough. Evenly spread ricotta onto dough. Sprinkle shredded mozzarella and top with the macaroni and cheese mixture, spreading evenly over pizza dough. Top with cauliflower pieces and remaining 1 cup shredded cheddar.
Bake 20 minutes or until crust is golden brown, cheese is thoroughly melted and cauliflower pieces are slightly browned. Remove from the oven and rest 2 minutes. Serve with sliced hot dogs (if desired) and veggies or a salad.
If using a pizza stone, you should bake at 500°F for 10-12 minutes, or until the crust is a nice golden brown and the cheese is thoroughly melted.